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Aromatics
The ingredients which add flavor to the dish. In Western cooking, the most common base uses carrots, celery, and onions. Mirapoix is the classic French combination. The mixture is 2 parts onion, to 1 part carrot and 1 part celery.
The classic herbs are parsley, sage, rosemary, thyme and a bay leaf.
The aromatics can be chopped small for a quick steam or left large for a long braise.
The cooking liquid
Many recipes call for chicken broth but stock is the classic liquid. Stock is usually a chicken or veal based broth made from simmering mirapoix, herbs and either chicken or veal bones for hours. The thickness of the stock is derived from the gelatin in the bones.
Browning
The pan is heated. Oil is added and allowed to heat up. The item to be cooked is added to the pan a allowed to sear. It should stick to the pan, but it will release easily when it has developed a brown crust.After browning on both sides, remove from the pan and pour off the fat. Deglaze the pan.
Deglazing
After browning, add some stock or wine to the pan inorder to release and dissolve the brown bits.
Reducing
Simmer the liquid to evaporate the water and to concentrate the flavor and thicken the liquid. This is done after deglazing a pan, and at the end of cooking inorder to create a sauce.
Steaming
Several techniques employ steam to cook food.
Food can be placed over a simmering liquid in a covered pot to steam.
Food can be put into an aluminum packet or parchment paper and placed in an oven. The food will cook in it's own steam.
Searing or browning
A preliminary or final step to quickly add a carmelized crust to the food. Most cookbook authors say browning is an essential step in the development of flavor, and others say it is optional. It is alsobe done before or after cooking. Personally, I think it's more efficient to sear the food before steaming or braising. While the food rests I can make a sauce in the pan.
Braising
Food is placed into the simmering lliquid, covered tightly and cooked at a low temperature.
The liquid should come less than one-third of the way up the sides of the main ingredient. If you add too much liquid the sauce final sauce will be wea.
Cooking Vessels
Parchment paper or
Aluminum foil packets
Stainless Steel Pots
Cast Iron Pots
Clay Pots
Rice Cookers
Slow Cookers