The Cooking Techniques Every Frugal Cook Must Know To Save Money

cooking methods
Picture by dmitrymoi @

The majority of us do not know to cook correctly.

Sure, we know to follow recipes and prepare the fundamentals.

But we do not understand the science and fundamental methods of cooking well.

And that’s the big difference that separates the home cook from the expert cook.

An expert cook learns cooking methods and methods. Recipes are learnt by A home cook.

Why should you find cooking techniques like the experts?

Since learning the cooking methods enables you to create tasty, salty foods, together with the ingredients you have on hand rather than being a servant into the recipe

Master the cooking methods and you can make meals from whatever ingredient is cheap, available, in the season or available.

Recipes act as inspiration as opposed to prescription.

Within the last couple of weeks, we’ve covered a whole assortment of frugal ingredients such as staples, veggies along with meat.

Today’s article covers the fundamental cooking techniques you will need to learn to turn those ingredients into meals your family will love.

Guide to Critical Cooking Strategies

Cooking is chemistry.

It is all about the effects of using heat to food in various ways to get different flavours and textures.

Master heat application and you’ve mastered cooking.

There are 3 basic methods for implementing warmth (aka cooking food):

  1. Dry-heat cooking
  2. Wet-heat Cooking
  3. Blend dry and wet-heat cooking

Obtaining the cooking method directly will affect the Last outcome of the dish.    

Dry-Heat Cooking

When you cook food using the dry heat method, you are cooking food using hot metal, oil, air or radiation.  

Dry-heat cooking is all about crispness and flavour via browning and caramelising.


Sauteing involves cooking smaller pieces of food in just a little oil or fat over high heat, providing food a flavourful brown crust. Food can be a sauted sauteing or just may brown food until braising or stewing for extra flavour.

To saute successfully, follow these rules:

  1. Heat the pan well. Sauteing is all about applying heat briefly. Food caramelises and goes brownish at about 160°C. To look at the pan is hot, put in a drop of water — it ought to ‘dancing’ round the pan and then evaporate quickly.
  2. Use an oil which has a high smoke point like rice bran oil or clarified butter. Do not use your best olive oil, it is going to burn.
  3. Do not overcrowd the pan. It is important to keep up a fever that is high when sauteing. An excessive amount of food from the pan will decrease the heat causing the food.
  4. Turn your food just once or two and let it brown and caramelise.

Foods to saute contain fish, lean legumes, thicker tender steaks which are finished off in the oven, tender veggies like asparagus, bite sized foods.

Pan Frying

Pan Frying, also called shallow frying, is very similar to sauteing but it uses a little more oil or fat and a slightly lower temperature.

This method provides a brown and crispy exterior and a tender center. Coated foods like chicken schnitzel are usually pan fried.

To pan bake, begin with a moderate to high heat to brown the food. The oil ought to be hot enough that the food sizzles.

Once browned, decrease the heat to cook through.

You can lower the warmth of the pan by ‘deglazing’, which means removing your beef and adding a cold liquid to rapidly bring the temperature down. When the liquid has vanished, you finish cooking the steak. Or you’ll be able to complete the beef in the oven at 200°C for about 10 minutes or so before cooked to your liking.

As with sauteing, do not overcrowd the pan or turn the food a lot of times.

Foods to pan fry contain coated or breaded foods like schnitzel or tuna rissoles, tender meats, sturdy but tender veggies like potatoes (especially diced or grated into rosti) or beans, fritters, pancakes, eggs.

Stir Frying

Stir Frying is very similar to sauteing, but it typically involves and even higher warmth and the food is kept in constant motion or stirred continuously. A wok provides results that are best, particularly but a pan works fine.

Foods to stir fry comprise pre-assembled vegetables (hard veggies can be blanched first) and thin pieces of meat.

Deep Frying

Deep Frying is cooking foods by completely submerging them in hot oil. The hot oil provides a crispy finish to food.

To brush successfully, the oil should be between 160°C and 220°C. Too low and the petroleum seeps to the food, which makes it greasy. Too high and the oil cigarettes. Sunflower, Canola or rice bran oil are the best oils for deep frying.

Utilize a deep kettle and just fill it half full of oil. It is important to not leave hot oil unattended.

Preheat the oil to the perfect temperature, then pat foods dry and then submerge from the oil until cooked through. Cooking times will be dependent on the food being cooked.

Remove food with a slotted spoon or tongs and drain food on a paper towel.

To make sure the oil remains hot enough, it is important to cook food in little batches rather than overcrowd the pan.

Foods to deep bake include things like…almost anything really — even ice cream! Although I acknowledge that this is a method I rarely use.

Baking / Roasting

Baking and roasting use exactly the same procedure: hot atmosphere surrounds and cooks food, usually in an oven. A convection oven has a fan that circulates the atmosphere, which cooks food faster.

It is possible to get a vast range of cooking results based upon the size of the toaster, rack position, and time. Some dishes use a oven to brown the food and then a reduce temperature to slowly cook the food. Meringue and roast pork are good examples of this technique.

Foods into bake/roast contain pastries, cakes, eggs, fish, poultry and veggies.

Broiling / Grilling / Barbecuing

Broiling, grilling and barbecuing all entail applying heat right to food at near selection. Food is cooked quickly and evenly utilizing a high fever.

Broiling involves applying warmth from above (in Australia we call it grilling). When grilling and barbecuing, a high heat is applied from underneath.  

For effective grilling, make sure your grill or broiler is hot before you begin and your food is an even depth.

Foods into broil/grill contain poultry, meat, bread, vegetables, kebabs, fish and marinated foods.

Wet-Heat Cooking

Wet-heat cooking involves cooking with a liquid like water or inventory. This is the system of choice when you want also to soften tough fibres and to create your food tender.

Since there’s no oil included, wet-heat cooking is also a low-fat method of cooking.


Boiling is ingesting foods in liquid in 100°C until cooked through. It is very good for cooking pasta and quickly in order that they keep their colour and feel, cooking vegetables like beans.

To boil food, deliver your boiling liquid into the boil — there’ll be plenty of big bubbles rolling about. Put food from the water and cook to your liking.

Boiling can also be utilised to reduce liquids or sauces through evaporation.

Foods to boil contain grains and pasta, dried beans, eggs, hard vegetables like potatoes (for instance) and green vegetables like beans, simply don’t overcook otherwise they go awry.


Simmering is much like boiling . however, it is performed in a lower temperature. It is a gentler approach. Simmering liquid has fewer and smaller bubbles. Stews, braises, stocks and soups are cooked in this tender manner.

Insert meat and vegetables to some cold liquid and bring to a boil until lowering the warmth and cooking until food is cooked through.

Foods to Reduce comprise tougher meat cuts, including grains, beans and veggies.


Blanching entails digesting food — usually veggies — from boiling water for an extremely brief period of time without cooking through and then stopping the cooking procedure by trapping them in cold water. This helps to keep the food’s shape and feel.

To blanch food, bring a large pot of water to the boil and then place food from the water in little batches to be sure the water doesn’t shed temperature. Boiling time will be from a few seconds to a few minutes depending on feel and size of the food.

Remove food from boiling water with a slotted spoon and set in a bowl of ice water to halt the cooking procedure then drain.

Foods to Reduce comprise hard vegetables before stir fryingpan, veggies you would like to freeze, potatoes prior to roasting, fruits like tomatoes or tomatoes to help remove the skin easily and hard vegetables like broccoli or carrots you do not want to eat uncooked.


Steaming involves putting food on a rack or in a steamer basket over boiling water to indirectly cook the food. This helps to keep the texture of the food, nutrients, flavour and shape.

To steam foods, then place in a steamer basket over boiling water. Make sure the water is not touching. Set the lid on to help trap in warmth. Cook until cooked through to your own liking. Cooking time varies based on the food you’re cooking.

Foods to steam comprise veggies, fish and shell-fish, conservative puddings, meat, grains, dims sims.


Poaching is performed at a very low temperature, around 70 — 80C. The liquid should be proceeding but without bubbles. This process leaves foods moist and is perfect for delicate foods.

It is also a excellent way to impart flavour to a meals by spoonful in water or stock that’s flavoured with spices and herbs.

To poach food, completely submerge from the liquid. Cook until cooked through, as in the instance of chicken, or until done to your liking.

Foods to Reduce contain eggs, poultry, fish, fruit and vegetables.

Blend Dry and Wet-Heat Cooking

The third category is a blend of those two approaches: browning food by sauteing for the flavour and after that cooking food in liquid until tender.


Braising usually refers to cooking a large joint of meat.

An example is braising where you sear a roast, for example, to brown before adding it into the toaster to cook in a liquid.

Foods into braise contain joints of meat, especially tougher cuts, or veggies. Braised cabbage or peas in inventory make a yummy side dish — something a little different from the regular old boiled veggies.


Stewing is exactly the identical matter as braising but usually refers to smaller pieces of food. Whereas there is a casserole cooked in the oven a stew is performed on the stove top.

Foods to stew comprise meat, especially tougher cuts, business vegetables and grains.

Cooking is not just about knowing what ingredients are economical. It is also understanding how to cook them. By comprehending the cooking methods available, it is possible to consider and turn it.

Within the article, we will look at how to produce your own dishes.  

The post The Sport Strategies Each Frugal Cook Needs To Know To Save Money appeared first on Frugal and Thriving.