Cooking Techniques

  1. Combination Cooking Methods
    1. Braising
      1. Initial Searing
        1. Browning for Flavor
          1. Fat Selection
            1. Temperature Control
              1. Color Development
              2. Liquid Cooking Phase
                1. Liquid Selection
                  1. Partial Submersion
                    1. Low Temperature Maintenance
                      1. Covered Cooking
                      2. Suitable Ingredients
                        1. Tough Meat Cuts
                          1. Root Vegetables
                            1. Fibrous Vegetables
                            2. Flavor Building
                              1. Aromatic Base
                                1. Herb and Spice Addition
                                  1. Liquid Seasoning
                                  2. Braising Liquids
                                    1. Stock-Based
                                      1. Wine-Based
                                        1. Beer-Based
                                          1. Combination Liquids
                                          2. Finishing Techniques
                                            1. Sauce Reduction
                                              1. Straining and Refining
                                                1. Final Seasoning
                                              2. Stewing
                                                1. Braising Distinctions
                                                  1. Complete Submersion
                                                    1. Smaller Ingredient Pieces
                                                      1. Cooking Vessel Differences
                                                      2. Stew Development
                                                        1. Flavor Base Creation
                                                          1. Liquid Addition
                                                            1. Simmering Process
                                                            2. Stew Varieties
                                                              1. Meat Stews
                                                                1. Vegetable Stews
                                                                  1. Seafood Stews
                                                                    1. Combination Stews
                                                                    2. Thickening Methods
                                                                      1. Roux Thickening
                                                                        1. Slurry Addition
                                                                          1. Natural Reduction
                                                                            1. Vegetable Puree

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                                                                        3. Moist-Heat Cooking Methods

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                                                                        5. Advanced and Specialized Techniques