Over the years, I’ve experimented with every cooking method I could get my hands on, from steaming delicate fish to roasting vegetables until they turn perfectly caramelized, to deep-frying chicken to golden perfection.
Each method brings something unique to the table.
Steaming keeps things light and fresh, roasting creates rich flavors, frying gives that irresistible crunch, and sautéing is my go-to for quick, flavorful meals.
But the real magic happens when you understand which technique to use and when.
So, what’s the best way to cook? Well, that depends on what you’re looking for. If you want something healthy and nutrient-packed, steaming is unbeatable.
If you’re craving deep flavor and crispy textures, roasting and frying are the way to go.
And if you’re short on time but still want bold, vibrant flavors, sautéing will be your best friend.
Steaming
The first time I truly appreciated steamed food was when I had a plate of dumplings at a Chinese restaurant. They were soft, delicate, and bursting with flavor.
Unlike fried foods that rely on oil, steaming allows ingredients to cook in their natural moisture, which preserves their purity of taste.
Steaming works by heating water until it turns into vapor, which then gently cooks the food suspended above it.
Since the temperature never exceeds 212°F (100°C), it’s one of the most delicate cooking methods, perfect for ingredients that require a light touch.
Steamed food retains more vitamins and minerals compared to boiling or frying according to Healthline.
Vegetables like broccoli, carrots, and spinach stay vibrant and crisp, rather than turning soggy or losing their natural sweetness.
Delicate proteins such as fish and chicken breast cook evenly without becoming dry.
Even dumplings, buns, and certain desserts like sponge cakes turn out soft and pillowy when steamed properly.
Best Foods for Steaming
- Vegetables: Broccoli, carrots, asparagus – steaming keeps them crisp and vibrant.
- Fish: Delicate fish like salmon or cod cook beautifully without drying out.
- Dumplings & Buns: Classic in Asian cuisine, they turn out soft and flavorful.
Roasting
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There is nothing quite like the smell of a roasted chicken filling the house.
The golden, crispy skin, the tender meat underneath, and the way the juices mingle with herbs and spices make it one of the most satisfying meals to cook.
I remember watching my mom carefully baste a roasting chicken with butter and herbs every twenty minutes, ensuring it came out perfectly crispy on the outside and juicy on the inside.
Roasting uses dry heat, usually in an oven, at high temperatures between 350°F to 450°F (175°C to 230°C).
Unlike steaming, which uses moisture, roasting works by surrounding the food with heat, which leads to the Maillard reaction.
This is the chemical process that creates that beautiful golden-brown crust on meats, vegetables, and even bread.
The best foods for roasting include hearty vegetables like potatoes, carrots, and Brussels sprouts, which caramelize beautifully.
Meats such as beef, pork, and whole chicken develop a deep, rich flavor that is difficult to achieve through other cooking methods.
Even nuts and seeds benefit from roasting, as it enhances their natural oils and intensifies their taste according to reputable government sources.
Best Foods for Roasting
- Meats: Chicken, beef, pork – roasting seals in juices while forming a crust.
- Vegetables: Potatoes, carrots, Brussels sprouts – they caramelize beautifully.
- Nuts & Seeds: Roasting enhances their natural oils and flavor.
Frying
My first attempt at homemade fried chicken was an absolute disaster.
I didn’t realize how important temperature control was, so I ended up with chicken that was burned on the outside and undercooked on the inside.
After a few failed attempts, I finally got it right: perfectly golden, crispy skin with tender, juicy meat inside.
Frying involves submerging food in hot oil, usually between 325°F and 375°F (163°C to 190°C).
The high heat rapidly cooks the exterior, sealing in moisture while creating that satisfying crunch.
The technique is often used for chicken, French fries, tempura, and doughnuts, all of which develop a crisp, golden crust when fried correctly.
This same technique is essential for dishes like Louisiana Voodoo Fries, where the crispy exterior and perfectly seasoned flavor come together for a truly unforgettable bite.
There are different types of frying:
- Deep-frying completely submerges food in oil, creating the crispiest results.
- Shallow-frying uses less oil and requires flipping the food to ensure even cooking.
- Pan-frying, which is great for foods like pancakes and fritters, uses just enough oil to coat the pan.
Best Foods for Frying
- Chicken: The classic fried chicken—golden, crunchy perfection.
- Potatoes: French fries, hash browns, tater tots – enough said.
- Doughs: Doughnuts, beignets – crispy outside, soft inside.
Sautéing
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There was a time when I thought sautéing was just for stir-fries, but I quickly learned that it’s one of the most versatile cooking methods out there.
One night, with only a handful of vegetables and a few spices in my kitchen, I heated some oil, tossed everything in a pan, and within ten minutes, I had a delicious meal.
Sautéing uses a small amount of oil or butter in a hot pan, cooking food quickly over medium to high heat.
It’s the perfect method for vegetables, thin cuts of meat, shrimp, and even eggs.
The technique allows food to retain its texture while developing a slightly browned, caramelized exterior.
Unlike roasting, which takes longer, sautéing is ideal for busy nights when you want something fast and flavorful.
However, it requires constant attention. The high heat means food can burn quickly if you’re not careful, so stirring frequently is essential.
Best Foods for Sautéing
- Vegetables: Peppers, onions, mushrooms – they caramelize beautifully.
- Meats: Thinly sliced chicken, shrimp, beef – cooks fast and stays juicy.
- Eggs: Scrambled eggs, omelets – sautéing keeps them fluffy.
Boiling & Simmering: Comfort in a Pot
Whenever someone in my family gets sick, the first thing we do is make a big pot of homemade chicken soup.
Something is comforting about food that has been slowly simmered for hours, extracting every ounce of flavor from the ingredients.
Boiling involves cooking food in rapidly bubbling water while simmering is a gentler technique with lower heat.
Boiling is great for pasta, grains, and root vegetables, but for soups, stews, and broths, simmering is the way to go.
When boiling pasta, you can actually stop just before it’s fully cooked and let it finish cooking in the sauce—it will absorb more flavor that way.
Simmering allows flavors to develop slowly, making it perfect for slow-cooked dishes like braised meats, lentil soups, and chili.
The biggest downside of boiling is that it can leach out some of the nutrients from vegetables. However, one trick is to use the leftover cooking water in soups or sauces to preserve those lost vitamins.
Best Foods for Boiling & Simmering
- Pasta & Grains: Essential for the perfect texture.
- Broths & Soups: Extracts flavors from bones, vegetables, and spices.
- Legumes: Beans, lentils – softens them for easy digestion.
Final Thoughts
There isn’t a single best cooking method—it all depends on what you’re making and what you want from your food.
If you want to preserve nutrients and keep things light, steaming is a fantastic choice. If you’re craving bold flavors and crisp textures, roasting and frying are unbeatable.
Sautéing is the go-to for quick and flavorful meals while boiling and simmering bring out deep, comforting flavors perfect for soups and stews.
The real magic of cooking happens when you understand how to use these techniques effectively.
Experimenting with different methods can transform even the simplest ingredients into something extraordinary. Whether you’re a seasoned home cook or just starting, mastering these methods will make every meal more delicious.