Cooking methods

Basic cooking methods form the foundation of every good kitchen and play a decisive role in how flavour, texture and character of a product are brought to life.

In this thematic section, the most important cooking methods are explained in a clear and practical way. From roasting, grilling and braising to boiling, steaming and sous-vide, the focus is not on recipes, but on understanding the technique behind each method.

Meat sommelier Chris shares in-depth expertise on temperatures, cooking times, heat transfer and the interaction of fat, juices and structure. It explains which cooking method is best suited to specific products and why certain techniques enhance natural flavour or positively influence tenderness.

Historical background, traditional applications and modern developments complement the technical explanations and bring basic cooking methods to life in all their diversity.

The result is a knowledge-driven section that highlights key relationships, builds confidence in handling high-quality products and encourages more conscious cooking and enjoyment.

Basic cooking methods are thus understood not merely as techniques, but as the key to quality, pleasure and artisanal skill.