Modern cooking techniques budding chefs should know about

Initially, cooking was not an art at all. It was a necessity for the survival and sustenance of human beings. However, as humans evolved, they understood how cooking can be enhanced not only to reap more benefits out of it, but also to use it as a medium of creative expression. Gastronomy is now one of the biggest industries all over the world, and will only keep growing.  

Through gastronomical evolution, countless new cooking techniques have developed which look at food through a scientific perspective and create contemporary versions of it using unprecedented methods. If your child is keen on cooking food and aspires to carve a career out of it, here are a few modern cooking techniques to introduce your her to.  

Sous-vide technique 
Sous-vide is a French term which means ‘under the vacuum.’ Most modern, contemporary restaurants employ this technique today. In this technique, food is placed in a plastic pouch before being put in a water bath (temperature controlled) or a steam-filled environment for cooking. Dishes such as soups, stews, and other meat preparations are cooked using the sous-vide technique. Cooking with the help of this technique ensures that the food is cooking evenly inside and outside.  

Infusion technique 
Although quite contemporary, the infusion technique of cooking is quite carried out. A food or any food substance is kept in a hot liquid in order to extract maximum flavour from it. It follows the same principle of soaking tea leaves in water in order to extract the flavour of the leaves. The infusion technique is generally used with pressure-cooked foods in order to help the liquids infuse the flavour into the food. 

Spiralizing technique 
This technique is a great way to incorporate a decent number of vegetables into meals. Spiralizing transforms vegetables into noodles using a spiralizing device. Instead of using carbohydrates like pasta and rice, vegetables can be spiralized instead and covered with the same sauces and dressings. This is also the perfect alternative for those with gluten allergy.  

Flash Frozen technique 
This technique closely resembles a technique used by the popular British chef, Heston Blumenthal. This is essentially a molecular gastronomy technique in which food is frozen using liquid nitrogen. This enables the water content to freeze without allowing large ice crystals to form, which generally have an impact on the taste and texture of the food. It helps preserve food more efficiently, and boosts its colour, taste and presentation.