When men started cooking? Scientists say it started 1-2 million years ago. From there till now like human species, cooking methods also evolved. Beyond just placing raw food over fire. So the history of cooking is the history of humans also. Science says so.
So how cooking helped human evolution? Primatologist Richard Wrangham says it helped in
- Increased digestibility: Breaking down tough fibers and proteins made food easier to chew and digest.
- Boosted nutrient absorption: Cooked food allows for more efficient extraction of calories and nutrients.
- Reduced energy expenditure: Less time spent chewing and digesting meant more energy for other activities.
- Contributed to brain growth: The increased caloric intake from cooked food is believed to have fueled the development of larger, more complex brains in early hominids.
- Improved safety: Heat kills harmful bacteria and parasites in raw food.
The primary method of cooking was just Roasting by placing food over an open fire and cooking over Hot stones.
The second stage of cooking starts when they start farming. It also helped to add food options like wheat, rice, maize beyond hunting which was like a lucky draw.
The next stage of cooking started when humans started implementing different tools and techniques for cooking like the invention of Clay Pots, evolution of early ovens, Food Preservation techniques etc.
When different civilisations are formed it boosts traditional culinary methods depending on locally available ingredients based on climate and soil conditions. When trades became part of the development of civilizations, it also helped to add more and more ingredients to food. Now it has become more taste oriented.
In Medieval Europe large feasts became more common than individual cooking. Hearths with chimneys improved indoor cooking. In the 17th and 18th centuries, the Industrial Revolution brought more standardisation of food by the introduction of processed food , invention of cast iron stoves, gas cookers, early electric appliances and refrigeration etc. Which changed the food culture completely.
That’s all history. In the modern era they are mainly divided into three. In these three types a total of fifteen methods are included.
Dry-Heat Methods (without added liquid): These methods use hot air, fat, or direct heat to cook food, often resulting in a browned, crispy, or caramelized exterior.
- Baking: Cooking food in an oven using dry heat, surrounding it evenly. Commonly used for bread, cakes, pastries, casseroles, and some meats and vegetables.
- Roasting: Similar to baking, but usually at higher temperatures, often for larger cuts of meat, poultry, or root vegetables. It aims for browning and developing deep flavours.
- Grilling: Cooking food over direct heat from below (e.g., charcoal, gas flame), creating distinct char marks and a smoky flavor. Ideal for lean meats, fish, and vegetables.
- Broiling: Cooking food under direct, intense heat from above, typically in an oven broiler. It’s fast and creates a crispy, browned surface.
- Sautéing: Cooking small, uniformly cut pieces of food quickly in a hot pan with a small amount of oil or fat over medium-high heat. The food is kept moving to ensure even cooking and browning.
- Pan-Frying: Cooking food in a moderate amount of fat or oil in a pan, typically on the stovetop. It results in a crispier exterior than sautéing.
- Deep-Frying: Submerging food completely in hot oil or fat. This creates a very crispy exterior.
- Stir-Frying: A rapid cooking method, typically done in a wok, where small pieces of food are quickly cooked over high heat with a small amount of oil while continuously stirring.
- Smoking: Cooking and preserving food by exposing it to smoke from burning wood or other materials, imparting a distinct smoky flavor.
2. Moist-Heat Methods (using water or other liquids): These methods involve cooking food in liquid or steam, emphasizing natural flavors and often resulting in tender, moist dishes.
- Boiling: Immersing food in vigorously bubbling hot liquid (usually water) at 212°F (100°C). Common for pasta, grains, and some vegetables.
- Simmering: Cooking food in liquid just below the boiling point, with small bubbles gently breaking the surface (185°F – 205°F). Ideal for soups, stews, and tenderizing tougher cuts of meat.
- Poaching: Gently cooking delicate foods in a hot liquid at a lower temperature (160°F – 180°F), with very little to no bubble activity. Perfect for eggs, fish, and fruits.
- Steaming: Cooking food using the vapor from boiling water, without direct contact with the water. This method retains nutrients and keeps food moist. Great for vegetables, fish, and dumplings.
- Blanching: Briefly submerging food (usually vegetables) in boiling water, then immediately transferring it to ice-cold water to stop the cooking process. This helps preserve color, texture, and nutrients.
- Pressure Cooking: Using steam under pressure in an airtight pot to cook food much faster than traditional methods, while retaining nutrients.
3. Combination Methods (combining dry and moist heat): These methods often start with a dry-heat technique to develop flavor and then finish with moist heat to tenderize the food over a longer period.
- Braising: Searing food (often meat) in a dry pan, then slowly cooking it in a small amount of liquid in a covered pot, either on the stovetop or in the oven. This is excellent for tenderizing tougher cuts of meat.
- Stewing: Similar to braising, but typically involves smaller, bite-sized pieces of food (meat and/or vegetables) that are fully submerged in liquid and cooked slowly.
- Sous Vide: A modern technique where food is vacuum-sealed in a bag and then cooked in a precisely temperature-controlled water bath. This ensures even cooking and prevents overcooking.
The choice of cooking method depends on the type of food, desired texture, flavor, and nutritional goals.
