Braising, Roasting, Sautéing: Which Cooking Method to Use and When

Dry heat methods cook food by surrounding it with hot air, with or without a fat coating. They create surface browning (Maillard reaction), develop complex flavours and produce crispy exteriors.

**Roasting** (180–230°C / 350–450°F): For large pieces of meat, whole poultry, root vegetables and brassicas. The high heat creates crust on the outside while the interior cooks more gently. Roasting concentrates flavours by evaporating moisture — vegetables roasted at 200°C become sweeter and more intensely flavoured than the same vegetables steamed.

**Best for:** Chicken, beef, pork, lamb, sweet potatoes, carrots, beetroot, broccoli, cauliflower, onions, tomatoes.

**Key technique:** Don't crowd the pan. Crowded vegetables steam rather than roast — leave space between pieces so hot air circulates and moisture can escape.

Moist heat methods cook food partially or fully submerged in liquid. They're ideal for tough, collagen-rich cuts of meat and root vegetables that require long cooking to become tender.

**Braising:** Partially submerge food in liquid (typically to halfway). Cover and cook at low heat (150–170°C oven or gentle simmer on hob) for 1.5–4 hours. As collagen breaks down into gelatin, the meat becomes fork-tender and the braising liquid becomes a rich, glossy sauce.

**Best for:** Beef short ribs, lamb shoulder, pork belly, oxtail, chicken thighs, cabbage, fennel, leeks.

**Stewing:** Fully submerge food in liquid. Similar low-and-slow approach, but the liquid is more voluminous and typically served as part of the dish (as in beef stew or ratatouille).

**Poaching:** Submerge food in liquid just below simmering (70–80°C). The gentle heat cooks delicate proteins without toughening them — ideal for eggs, fish fillets and chicken breasts.

Fat conducts heat extremely efficiently — much faster than air or water at the same temperature. Fat-based cooking methods create crispy textures and rich flavours quickly.

**Sautéing** (medium-high heat, small amount of fat): From the French 'sauter' (to jump). Small pieces of food cooked quickly in a small amount of fat, with constant movement. Ideal for vegetables, prawns, scallops, thinly sliced meat.

**Pan-frying** (medium to high heat, moderate fat): Larger pieces of food cooked in a centimetre or two of fat — chicken cutlets, fish fillets, potato cakes, falafel. One side at a time, with flipping.

**Deep-frying** (160–190°C, fully submerged in oil): Fast cooking in large amounts of hot oil. Creates extremely crispy exteriors while keeping interiors moist. The key is temperature control: oil below 160°C produces greasy food (slow frying draws fat in before the crust forms); oil above 190°C burns the exterior before the interior cooks.

**Is the ingredient tough/collagen-rich?** → Braise or stew (long, moist heat breaks down collagen into gelatin)

**Is it delicate/quick-cooking?** → Sauté, pan-fry or poach (brief cooking preserves texture)

**Do you want deep browning and crust?** → Roast or sear before braising

**Is it whole and large?** → Roast (even oven heat penetrates slowly)

**Do you want to preserve colour and freshness?** → Blanch, steam or quick-sauté

**Is it already cooked and needs reheating?** → Steam, warm in sauce, or reheat in oven covered with foil

For most dishes, the best results combine methods: sear (dry/fat) for Maillard browning, then braise (moist) for tenderness. This is the technique behind coq au vin, osso buco and countless other classics.