October 2023 (working document)
Updated Jan 2025
I’ve been cooking for over 50 years but sometimes struggle to decide on what is a stew or what is a casserole or what is braising! So I’ve been doing a bit of research on the t’interweb. One thing that comes up is the difference in “terminology” in the many nations of our world. I am a Brit (born and bred in Yorkshire, England, UK) and speak “British English”. I’ve noticed that a lot of “Web Content” is “American English” which can lead to some confusion. To this end, I’m going to try to make sense of it all 🙂 Somethings are basically the same thing but have a different name. With regards to cooking, there is sometimes different “Terms” for the same thing and sometimes the cooking method is used as a general “term” so it can be a little confusing.
Note. The following is not meant to be an authoritative article but I’ve trawled the web, mainly to educate myself and I’ve found a lot of stuff that doesn’t cross reference e.g. there are differences of opinions and perhaps not factual info.
Lets start with :-
Casserole. This has its origins in France and is associated with cassoulet and ultimately refers to the cooking pot e.g. a cassolo. In principle it is a “stew” cooked in an Earthenware pot, (with close fitting lid) usually in an oven as opposed to the hob / stove. When looking at this method of cooking around the world, it seems that Casserole is now often used as a general method of cooking and not the pot used or the heat source. A casserole generally refers to a “one pot meal” containing meat and veg.
Stew. basically is a casserole but is generally cooked on the hob and contains more ingredients. Generally a stew (in the UK) is slow cooked meat and veg cooked on the hob instead of the oven. It tends to contain more root vegetables and is mainly a vegetable dish with a bit of meat (cheap cuts) added. Its basically a cook whatever veg you have and whatever meat you have along with a stock / gravy and is often served with dumplings. Again this is a “one pot meal” and is often “thicker” than a casserole.
Hotpot. This seems to be a UK thing and “Lancashire Hotpot” is probably the most well known. Basically it is a “one pot meal” like a casserole or stew but differs in that it has sliced potatoes on the top and often a bit of grated cheese and usually the potatoes are browned. A hotpot is often cooked in the oven in a casserole dish 🙂 but can be cooked on the hob. In principle, it could be cooked in a slow cooker but it wouldn’t have the top browned.
Braising. This is an odd one. Its a bit like a casserole but usually has less liquid and generally refers to the meat bit so you would have say braised liver with mash or braised lamb hocks with pan fried potatoes. It appears that “Braise” means slow cooked but with less liquid and not usually covered with a lid. You can also find recipes for “braised” vegetables. It seems that braising is normally an oven job but could be a hob job.
Broiled. seems to be a North American term and seems to refer to food cooked from a heat source above the food. In the UK, this is called this grilling.
Grill / Grilled. In the UK grill almost always refers to cooking food from a heat source above the food but see below.
Griddle / Griddled. In the UK, this refers to cooking food from a heat source below and is basically the same as frying but generally uses less or no oil / fat. A griddle is often a rectangular shape and often includes ridges so you can have little brown lines on your meat but flat (smooth) griddles allow you to cook the meat (or veg) evenly. Grilled is becoming used more to mean either cooked from heat source above or heat source from below. See BBQ.
Toast / Toasted. In the UK this is basically the same as grilling – heat from above but enter “the Toaster”. This is an electric device designed to “toast” bread and it cooks the bread using heat from both sides until the bread is browned and usually crisp. Some humorously refer to buttered toast as “medium rare bread with a butter glaze” 🙂 Beans (baked) on toast is a popular snack and is sometimes referred to as “beans on a raft”. Originally “toasting” was done on an open fire / hot embers and the bread would be cooked one side at at time and held in place with a “toasting Fork”, that triggers many memories from childhood. Open fire, toasting fork, bread, marsh mallows and even roast chestnuts.
Toasties. Not sure where these originated but the modern method uses an electric “toastie maker” where you butter bread one side and then make a sandwich by put a filling between 2 slices of bread and then placing it in the toastie maker buttered sides to the outside for a few minutes. You could use a frying pan and turn the toastie over to make sure both sides are browned.
BBQ / Barbecue / Barbeque, This is an odd one, apparently the barbecue method of cooking has its origins in the Middle East but its likely origins can be found back in the caveman days where meat / food was cooked over a naked flame (camp fire). Basically the food would have been cooked over or alongside a naked flame or just hot embers and could have included spit roasting. The food could have been protected from the naked flame using large leafs e.g. banana, fig, vine or maybe just clay / mud.
The modern day BBQs tend to use either hot embers (of charcoal) or gas flames from below the food. Generally the food is not protected from the heat source so you have food that is burnt on the outside but is cooked to perfection (if you’re lucky) on the inside. In some cases the addition of the aroma of some burnt wood is considered to be an advantage. For those (like me) that don’t like burnt food a griddle can be used above the “heat Source” and this is similar to frying but with less oil / fat.
Sometimes a BBQ is another way of saying food cooked outside. When I cook outside I use a gas flame along with a cast iron griddle plate, smooth side up so the food is cooked evenly and doesn’t have any burnt bits. Sometimes I cook the food indoors and then just use the BBQ to reheat or keep the food warm!
Australians tend to cook outside quite a lot (apparently) but seem to use the hot plate method and don’t usually cook over open flames but there might be some that do. “Throw it on the Barbie mate” 🙂
The largest consumers of beef seem to be the Argentinians and the cowboy / ranchers way of cooking outside is awesome. They get the open fire going and then place the meat on a sort of “cross” (crucifix) shaped frame. The frame and meat are placed vertically near the fire for several hours (think kebabs) this allows the fat to drain and the meat to cook slowly. After several hours the meat is cooked and is unbelievably tender with no burnt bits.
Americans apparently seem to favor burning meat on the outside and using wood smoke to add flavour. I would suggest that this would be for people that don’t like meat 🙂 I love 36 day matured Angus beef and would be aghast at the thought of burning / charring such a dry cured (on the bone) piece of meat. I like my steaks that are cooked brown on the outside (with no black bits) and pink in the middle, just past the blushing stage. I like to taste the meat and meat that is cooked “well done” is (IMO) ruined but I’ll eat it 🙂 Meat is awesome 🙂
Without a doubt the best tasting meat is from “Welfare Fed” animals that are treated well and feed in pastures.
Frying:-
- Deep. This usually involves having a pan with a few inches of fat (Could be Oil or Animal fat). Generally the food is submersed in the oil or fat and cooked until untill it is a golden brown and sometimes crispy.
- Shallow. Usually the oil or fat is maybe about half an inch and doesn’t cover the food but generally is cooked to a golden brown and maybe crispy but is turned half way throught the cooking time.
- Sauté (from French). This is a method of “Dry Heat Cooking” that uses very little oil or fat. In principle you add the oil or fat to the food and then toss it in the pan, turning as and when needed. Some would describe this as “browning” which uses the Maillard reaction to create a myriad of flavours.
Poaching :-
- Shallow.
- Submerged.
- Other. Using a Poaching pan for say eggs. Using pouches in deep water – food not in contact with water. Sometimes called “Sous Vide” but there are some differences. Some might refer to “Sous Vide” as boil in the bag 🙂
Steaming :-
- Using a “steamer”. This is a very popular method of cooking and usually involves having a (lidded) pan with water in the bottom and then several (perforated) trays to put food on. The food is cooked in the “steam” produced by heating the water.
- Using minimum water. This where pans with close fitting lids are used to cook food. most of the food is cooked by the steam produced by the small amount of water.
From around the world.
The regions of Asia.
Indian (South Asian) cooking.
There’s few things that I find very interesting with regards to Indian cooking and when you know about the different terms, it can help you make your choices from the menu. India is a big country and has a rich history, the food and cooking methods differ in the different parts. I find that I tend to prefer recipes from the North (Punjab / Pakistan) but the cooking methods seem to be similar across India as a whole.
Tandoori. generally refers to food cooked in a Tandoor which was originally a cylindrical clay oven. Tandoori often is described as the best and most authentic of Indian cuisines.
Curry. Some say it is a way of cooking, basically an Indian stew but here’s a good read about curry, it is very interesting. Here’s another good read about curries, it seems that Curry in India is unknown, they know it as Kari and refers to a sauce.
Balti / bāltī gosht is apparently a type of curry but is cooked quickly instead of slowly / all day. It seems that Balti refers to the cooking pot and gosht appears to refer to tender meat cooked slowly. Yes I’m confused too 🙁 Hopefully I will make sense of it all in the fullness of time 🙂 There are some claims that the “Balti” was invented in Birmingham (UK) in the 1970s but the actual utensil called a Balti apparently has its origins in Kashmir in the 1800s. Whatever the history, food cooked using the Balti “method” is usually very nice.
Tikka in India generally refers to pieces of boneless meat and / veg that have been marinated in spices and yoghurt. Then placed on a skewer and cooked (tradionally) in a Tandoor. The Arabic version is usually called a Kebab / Kebob /Kabob. The main difference is the marinade but some would suggest that the meat would be minced.
In the modern day, both Tikka and Kebabs can be cooked on a BBQ or under the grill. Air Fryers with a Spit are really good for cooking Tikka or Kebab.
The typical Kebab house in the UK that offers “Takeaway” tend to use a gas grills that are vertical and the “Kebab” rotates to allow even cooking. In most cases the meat is minced lamb or pieces of chicken with a Tikka marinade.
I don’t think I’m ever going to make sense of this.
Massala. In India basically means “spice mix” and often contains about 5 or more spices and made into a sort sauce. It often contains Yoghurt or sometimes Coconut milk to calm the spicyness.
Chicken Tikka Massala origin is a good source of discussion – many different opinions. “Butter Chicken” is very simlar to Tikka Massala but tends to be sweeter.
I tend to enjoy Punjab and Pakistan cuisine because it is generally tasty but usually not fiery hot. Dishes like Rogan Josh, Dhansak, Butter Chicken and Dopiaza are my favourites. I’m not keen on very spicy hot dishes like vindaloo.
The Indian cuisine is very varied and you should find something to your taste. It is worth experimenting and trying the different options but cooking authentic Indian foods can often take several hours of preparation. Getting to know the various flavours from the wealth of spices and the various cooking methods is something to experiment with. Modern cooking methods are pretty much the same all round the world. Grill, Fry, Roast, Toast, BBQ, spit roast. The actual method of cooking vs the name of the finished dish doesn’t seem to be of importance. The main thing is do you like whats on your plate?
Other South Asia Countries / Cuisines.
These would be places like Japan,Thailand,Vietnam, Philippines, Cambodia etc. The cuisines appear to be similar to Indian and similar to Chinese but all have cuisines that are associated with each country.
Chinese Cooking (East Asia).
Cantonese is often considered to be the “best” cuisine but that maybe a question of choice. As in India, China is a big country and has regional cuisines that have been adapted to suit the British and American palate but remain unchanged in the various regions of China.
Other regions
Caribbean Cuisine is well worth a look at.
Mexican Cuisine is a bit on the spicy side for me but there are lots of Mexican recipes that you can try.
Italian Cuisine. is not all pasta and pizza. Many recipes are fish / seafood and many use potatoes and rice.
French Cuisine is often thought of as Mussels / shell fish. Onions and Garlic and awesome bread and cheeses.
Russia / Ukraine / Poland / Slavs have some fabulous recipes.
All recipes from around the world have a “traditional” method of cooking and this method is still often still used but modern cooking methods are often replaced to reflect the available “cooking equipment”.
Recipes generally can be “one pan meals” where everything is cooked together e.g. stews, casseroles etc or they are meals where each “element” is cooked separately and served on the plate separately e.g. Steak and Fries etc.
The cooking methods are basically the same wherever you are in the world.
The oldest method would be the Primitive method (cooking using an open fire / fire pit), this would include BBQs where the food is cooked over hot embers or naked flames and includes the use of a Spit (Rotisserie) see Hog Roast. It also includes having the food protected from the flames by things like vine leaves, banana leaves or even mud. A variation to this is where the food is cooked on an upright frame and the food is cooked by being near the open fire see asado.
Other Primitive cooking methods would include the Tandoor and wood burning (pizza) ovens.
Lets not forget pachamanca an ancient method of cooking.
The modern Primitive method would be a “Gas BBQ” instead of an open fire / fire pit.
Modern methods would make use of “Cooking Pots” where the food is cooked while not being exposed to naked flame. This would include “Pan frying”, Boiling, Stewing etc where the heat source is from below.
Grilling / Broiling is where the heat source is from above using gas flames or an electric element.
“Indirect” methods use “Ovens” along with “Cooking Pots” e.g. Casseroles. The oven can be heated by whatever method but the food is always cooked in a “container”.
Our modern methods of cooking make it possible to cook food in the house and the “heat source” include Gas and Electric stoves (hobs) and Ovens. Combination Microwave ovens, Air Fryers and Slow Cookers have made a significant difference to the way we cook our food so the use of Roast, Bake, Stew, Braise and casserole have sort of been fudged.
Thinking back to when I was a young apprentice engineer. The engineers shop had a basement that had very hot pipes, which supplied steam to the steam powered winding engine. We used to place cans of baked beans and / or soup etc on the pipes to heat them up for our lunch.
When I got married my mates put a kipper on the exhaust manifold of my car, fortunately they wrapped it in foil. With a bit of planning, you could employ this method of cooking while you’re on your way to picnic.
If you are camping out and only have an open fire as a heat source, your choice of cooking method would be the Primitive Option. If you have cooking utensils / pots you would be able to cook your food without exposing it to a naked flame.
If you are at home and have a Gas or Electric hob / stove / oven,