Cooking or Cookery  as it is also known, is described by dictionary terms as “the act of preparing food by the application of heat or of heating”. So the bottom line on cooking is in all actuality the understanding of the methods to do so, which we will go into greater detail of each of these in the Methods of Cooking area here. The cooking of recipes is probably the most common thought of use or application. Yet if you learn to cook, this will open a doorway to a more creative personal use, no longer bound by the need for recipes. Most problems with the cooking of recipes arise due in large part to the lack of understanding of food, and of cooking methods, such as to fold in an ingredient. 

   To illustrate further other problems with recipe cooking I will share a personal experience of mine. A chef co-worker and I were working from a recipe for dessert tulip cookie shells, which were to hold an assortment of three sorbets. Mind you we were using a professional kitchen and followed the recipe to a “T”, but it did not take us just one or two attempts. A total of six recipe/formula altering attempts were needed to get the required results. Had we not had the cooking knowledge we possessed, it would have been difficult for us to understand our results and then adjust the formula and the method of cooking to end up with exactly what we wanted. My point is that recipes are not the end all to be all that most people think they are. It only takes a few small factors to foil the best of attempts and intentions. 
      
   Cookery is no where near as difficult as many think it to be, in so much that it is really no different then any other new task we take on. As is with any other thing we chose to do, practice is the key factor to confidence. With my own children I learned that another factor is ones fear? They have little fear in what they do, other then worrying about looking silly atwhat they are doing. As adults we may fear being burnt, or spilling something hot all over the place or perhaps being cut. Yet with a cautious safety in mind at all times, little if anything should happen. 



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      Cooking Methods 

   The following are links to full detailed pages of each of the cooking methods listed below.
   A general definition of cooking is the transference of heat to food. This is achieved by and dependent upon one of the following: Conduction, Convection, or Radiation.

Radiation:This simply is heat passing from a heat source in direct rays until coming in contact with an object in their path. Grilling is a good example of this.

Convection: Is the change and movement of gas or liquid particles when heated. Upon heating the particles expand and rise due to becoming less dense, while some stay colder and fall. This process causes convection currents which in turn distributes heat. Heating a standard gas oven is typical of this principle as well as liquids.

Conduction: Or conductor if you will. Heat is transferred once it comes in contact with a food object. A metal pan transfers the heat to a food object. Your electric flat grill top is considered conduction.

Heat and its' effects on food link here.

The Methods or ways of Cooking

 Boiling

 Poaching

 Stewing

 Braising

 Steaming

 Baking

 Roasting

 Grilling

 Frying

 Microwave

 Pot roasting



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