Foundation of Culinary Art - Kitchen එකට Step එක තියන්න කලින් මේ දේ හරියටම දැනගමු.

Basic Cooking Methods are the fundamental techniques used to prepare food by applying heat. These methods are essential for all chefs and home cooks because they form the foundation of cooking. The main types include:
1. Boiling – Cooking food in water or broth at a high temperature until fully cooked. Common for pasta, vegetables, and eggs.
2. Steaming – Cooking food using the steam from boiling water. Preserves nutrients, color, and flavor, ideal for vegetables and fish.
3. Poaching – Gently cooking food in simmering liquid at a low temperature. Often used for eggs, fish, and fruits.
4. Baking – Cooking food using dry heat in an oven. Suitable for bread, pastries, and casseroles.
5. Roasting – Cooking food in an oven with dry heat, often at high temperature, to create a browned and flavorful exterior. Ideal for meats and vegetables.
6. Grilling/Broiling – Cooking food with direct heat from below (grilling) or above (broiling). Adds smoky flavors and a crispy texture.
7. Frying – Cooking food in hot fat or oil. Includes deep-frying (fully submerged in oil) and shallow-frying (partially submerged).
8. Sautéing – Quickly cooking food in a small amount of oil over medium-high heat. Best for vegetables and thin cuts of meat.
9. Braising – Slow-cooking food in liquid, usually after searing, to create tender and flavorful dishes. Common for tough cuts of meat.
10. Stewing – Cooking food slowly in liquid over low heat, often with vegetables and seasonings, creating a rich, thick sauce.

Summary: Basic cooking methods are divided into dry-heat methods (baking, roasting, grilling, sautéing, frying) and moist-heat methods (boiling, steaming, poaching, braising, stewing). Mastering these techniques allows cooks to prepare a wide variety of dishes with proper texture, flavor, and nutritional value.