Different methods of cooking

Objectives

By the end of the lesson, the students should be able to:

Describe the main differences between dry and moist heat cooking methods

List the different cooking methods under dry and moist heat cooking methods

Compile the list of foods that can be cooked using the dry and moist heat cooking methods

Introduction

In cooking, there are some basic methods of cooking that are used. These commonly used basic cooking methods are divided into two general groups. The groups are: Dry heat cookery methods and Moist heat cookery methods. The methods of cooking are divided into these two groups because of the way food is cooked and the type of heat that is used. Let us have a look at the Dry Heat cookery methods.

Dry heat Cookery Methods

In dry heat cooking methods, the food being cooked does not use water to cook the food. The food is left dry and heat is applied to cook the food. Such methods of cooking are: baking, steaming, grilling, and roasting. When heat is applied to the food, the food cooks in its own juice or the water added to the food during its preparation evaporates during the heating process and this cooks the food. Heat is applied directly to the food by way of convection thus making the food to get cooked. The action or movement of air around the food, cooks it. Let us now have a look at each of these cooking methods

Baking

In baking method of cooking, the food is cooked using convection heating. The food is put into an enclosed area where heat is then applied and the movement of heat within the confined space, acts on the food that make it get cooked.

Steaming

To steam food, water is added to a pot and then a stand is placed inside the pot. The water level should be under the stand and not above it. There is no contact between the food and the water that is added to the pot. Food is then placed on the stand and heat is applied. The hot steam rising from the boiling water acts on the food and the food gets cooked. It is the hot steam that cooks the food, as there is no contact between the food and the water inside the pot. This method of cooking for vegetables is very good as the food does not lose its flavour and much of the nutrients are not lost during the cooking.

Grilling

There are two methods of grilling that are used these days. One type of grilling is the one that is commonly used by the people in the village. This is when food is cooked over hot charcoal on an open fire. The food is placed on top of the burning charcoal. Sometimes people improvise by using wire mesh and place it over the open fire to grill fish or vegetables. The other method is using grills that are inbuilt in stoves. In this method, the griller, which has a tray, is heated up and the food is placed on the grill tray to cook. The heat can be gas-generated or electric-generated depending on the type of stove used. The food is again left to cook on the grill with the doors of the grill open. People who can afford to buy a stove would use the grilling part to grill their food. What happens in this type of cooking is the heat seals the outside part of the food and the juice inside the food cooks it. The flavour of the food is not lost and much of the nutrients are not lost either. Food is frequently turned over to prevent it from burning and to ensure that equal heating and cooking time is applied to both sides of the food. By doing this, the food is cooked evenly and thoroughly.

Roasting

With roasting, direct heat is applied to the food. The heat seals the outside part of the food and the juice inside the food cooks the food. Roasting is mainly used when cooking fleshy food like fish, meat or chicken. When heat is applied to the outer covering of the food, it seals it up thereby trapping all the juices inside the food. The action of direct heating, heats up the juices inside the food, which then cooks the food. Again there is very little nutrient lost and the flavour is not spoilt. Food is frequently rotated over the spit so that there is even heating applied to all parts of the food. This is so that heat is applied evenly to the food to make it get cooked properly.

Moist Heat Cookery Methods In moist heat cookery methods, liquid is used as a medium to cook the food. Such medium could be water, coconut cream or oil. These liquids are added to the food before heat is applied to it or sometimes heat is applied to the liquid before the food is added into the cooking utensils to be cooked. The moist heat cookery methods include: boiling, stewing, shallow frying, deep frying, barbequing and basting. All these moist heat cooking methods use liquid to cook the food in.

Boiling

This is the most common method of cooking and is also the simplest. With this method of cooking, enough water is added to food and it is then cooked over the fire. The action of the heated water makes the food to get cooked. The liquid is usually thrown away after the food is cooked. In the case of cooking rice, all the water is absorbed by the rice grains to make it get cooked. During the heating process, the nutrients can get lost or destroyed and the flavour can be reduced with this method of cooking. If you over cooked cabbage, all the nutrients can get lost.

Stewing

In the process of cooking using the stewing method, food is cooked using a lot of liquid. Different kinds of vegetables are chopped, diced or cubed and added to the pot. Sometimes pieces of selected meat, fish or chicken is also chopped and added to the stew. The liquid is slightly thickened and stewed food is served in that manner. This method is also used when preparing fruits that are going to be served as desserts. With this cooking method, every food is cooked together at the same time in one pot. The flavour, colours, shapes and textures of the different vegetables that are used, makes stewing a handy method of cooking. The only disadvantage is that some of the vegetables might be overcooked and thus the nutrient content becomes much less. It is therefore important that the vegetables that take the longest to cook to be put into the pot first and the ones that need least cooking to be put in last. In this way much of the nutrient contents of the food does not get lost.

Frying

When food is fried using oil or solid fat it is important that you observe some rules in handling oil or fat. Simple rules to follow when frying: 1.Make sure there is enough oil or fat put in the frying pan or a deep frying pan. 2.The food to be cooked must not have water dripping from it. This is because when water comes into contact with hot oil or fat, you will have the oil sizzling and spitting out of the pan, which could burn your skin if you are not careful. 3.Put the food into the hot oil carefully. Try not to make a big splash as the oil could burn your skin. 4.The oil of fat should be heated to the right temperature before putting food into the pan to be fried. If the food is put in when the oil or fat is not heated to the right temperature, the food will soak up the oil and you will have food that is all oily or greasy. If the oil or fat is over heated, you will end up with food that is burnt. Sometimes the food especially doughnuts will turn brown on the outside but the dough inside is uncooked. To cook food using the frying method, there are two ways of doing it. There is the shallow frying and the deep frying methods.

Shallow Frying

In shallow frying, food is cooked in a frying pan with a little amount of oil or fat. The oil or fat is heated to the correct amount and the food is put into the heated oil. The food is turned over a few minutes or is stirred around a couple of times before it is cooked and dished out. If patties, potato chips or coated foods are fried, it is best to put a piece of brown paper or paper napkin inside the tray to soak up any oil from the food before serving it.

Deep Frying

This is when a lot of oil or fat is used in cooking the food. The oil or fat is usually put into a deep pan and is heated to boiling point. Food is then put into the hot boiling oil and is cooked in that way. Such food as fish fingers, potato chips, meat balls, and dough nuts to name a few, are cooked using the deep frying method.

Barbequing

The method of cooking food by barbequing is usually associated with fund raising activities, parties or picnics. It is most suitable to cooking meat cutlets, fish or chicken pieces. The food is usually marinated with spices and tenderizers (for meat cuts) for sometime before it is cooked. With this method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food. A sufficient amount of oil is heated up and food is added. The food is then turned over a couple of times before it is dished out.

Basting

This method of cooking is usually associated with roasting. The juice or liquid that comes out of the meat being cooked is spooned over the roast frequently while it is being roasted. The outer part of the meat is moistened frequently during the cooking process with the juice that is being spooned over. Usually, the extra juice from the cooked meat is added to a mixture to make the meat sauce.

Activity

Divide yourselves into group of equal numbers

Collect one recipe each for a dry heat and a moist heat cooking method

Prepare costings for each of these recipes

In your own groups prepare and cook the assigned recipe

{{Assignment|

1. You will make a collection of recipes, taking into account the types of ingredients used. Things to consider are:

The availability of the ingredients

The steps used in the recipes are simple or easy to follow

The cost of the ingredients are affordable

2. In this collection of recipes, make sure you group those under dry heat cooking method and those under the moist heat cooking method

3. The estimated cost/price for each of the recipe is indicated in the collection of recipes.

MethodsThere are very many methods of cooking, most of which have been known since antiquity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation is microwaving. Various methods use differing levels of heat and moisture and vary in cooking time. The method chosen greatly affects the end result because some foods are more appropriate to some methods than others. Some major hot cooking techniques include:

A Sunday roast consisting of roast beef, roast potatoes, vegetables, and yorkshire pudding

A Braised pot roast dish

A diagram of a propane smoker used to prepare smoked foods.

Roasting

Roasting Barbecuing Grilling/Broiling Rotisserie SearingBaking

Baking Baking Blind- Flashbaking

Boiling

Boiling Blanching Braising Coddling Double steaming Infusion Poaching Pressure cooking Simmering Smothering Steaming Steeping Stewing Vacuum flask cookingFrying

Fry Deep frying Hot salt frying Hot sand frying Pan frying Pressure frying Sauting Stir fryingSmoking

SmokingKitchen 101: Cooking Methods

Buy the Cooking Methods Posters at The Sweet Tooth Paper Goods Company! Enter LIFEHACKER into the promo code box and get 10% off the Mixing Methods Poster!Slow and gentle, rough and fast, hot and wet. Can you guess what Im talking about? Of course not, you dirty-minded foodie. Im talking about cooking methods and their effect of cooking. Like mixing methods, our recipes always tell us how to cook something, but they rarely tell us why. And if you dont know what one means, or even have one mixed up with another, then you could not be getting the best results for that dish.

Some methods refer to where the heat is applied and others refer to the tool used to create heat. For the moist-heat cooking methods, some indicate the amount of liquid use while others refer to how hot the liquid should be. Between them all, you can cook just about anything and get what ever type of result youre looking for. And while some cooking methods are more exclusive and others all inclusive, each one lets you do that something special that will have you coming back to that technique time and time again.

As for baking, you may be wondering just how many cooking methods are actually used in making pastries. Well, you might be surprised. I have a grilled peach ice cream recipe. So if the grill can be used in making dessert, then any of the cooking methods can be used.

Before we jump into the different cooking methods, here is a little cheat sheet to help you out with the cooking methods. Print it out, bookmark it here, or head over toThe Sweet Tooth Paper Goods Companyand buy yourself a copy to have shipped straight to your door!

Dry-Heat Cooking Methods

The first of the two major categories in cooking methods is the Dry-Heat collection of methods. Dry heat refers to these methods not relying on water to cook food. And while the double boiler uses water to heat a vessel, the water never comes in contact with the food, so Ive decided to classify that as a dry-heat method. Among the dry-heat methods are baking, grilling, roasting, frying, and the fun to watch flamb. While the cooking times, temperatures and usable vessels vary, there are generalizations for each that work as a good rule of thumb, except for baking of course which is one of the most versatile cooking methods. Because of that, and because this is a baking and desserts blog, well start with that.

Baking

Ninety percent of the recipes in this blog will call you to bake it at some point. Since the recipes also tell you which type of baking dish to use, the temperature at which to bake and for how long, there is little thinking involved in this method (and for good reason why spend time worrying and thinking about what makes the cake come out delicious when you could spend that valuable time eating that delicious cake).

Did you know?Baking can be traced back to early ancient history. In Ancient Rome, the pastry chef (or pastillarium) was even a well-respected occupation.

Baking refers to the cooking method that requires cooking in an enclosed space with dry heat. In conventional ovens, stagnant dry heat surrounds the baked-good cooking it evenly (hopefully) from all sides. In convection ovens, dry heat is circulated around the baked good with a fan; the baked-good is again cooked evenly from all sides but here it is cooked quicker and often far more precisely than a conventional oven can.

Tip:When using a convection oven, you can adjust the recipe by reducing the baking time by 25% or reducing the temperature by 25 degrees. As always, check the baked good a few minutes before it is due to finish baking.

Temperature: the temperature in baking can vary from as low as 250F to as high as 500F in home cooking (and upwards of 800F in professional pizza ovens).Cooking Time: Because of the wide range of cooking temperatures and products that can be baked, the cooking times vary as well from as quick as a couple minutes to upwards of an hour. Tools/Vessels: Dishes used to bake in include metals, glass and ceramics and vary in shape and size depending on the baked good. Darker metals will absorb more heat and can cook items quick and brown the bottoms and sides more. Lighter metals or chromed metals will reflect more heat, thus requiring more time; light metals can prolong browning or over browning. A majority of baked goods are baked uncovered.

Roasting

While roasting today is identical to baking in its use of a closed oven and method of dry heat, the term is typical used to refer to cooking meats or vegetables uncovered in the oven. Like baking, roasting can caramelize and brown the crust or outside of an ingredient. This cooking method lends its name to red meats cooked in this fashion: the roast.

Tip: When cooking large or tough cuts of meat, use a low temperature for a long cooking time. When cooking smaller, tender cuts of meat, and vegetables, use a higher temperature and shorter cooking time. Dishes like Roast Chicken use both a high temperature for a small amount of time early on to brown the skin then a lower temperature for the remaining time to yield a tender, juicy bird.

Roasting can also refer to cooking meat or poultry on a spit in front a flame or heating element.

Temperature: Like baking,the temperature in roasting can vary from as low as 250F to upwards of 450F in home cooking.Cooking Time:Because of the wide range of cooking temperatures and products that can be baked, the cooking times vary as well from ten minutes to upwards of three hour. Tools/Vessels: Roasting is typically done in open dishes, often shallow baking pans to allow even browning.

Broiling/Grilling

Like baking and roasting, broiling and grilling are two more methods that are very similar to each other similar enough to be categorized together for the home cook. Unlike baking or roasting, broiling and grilling use direct heat, often an open flame to cook something hot and fast. While grilling is typically considered to contain a flame on the bottom and broil an element on the top, either can refer to the use of a flame or using a heat source on the top or bottom usually ranging depending on region.

Did you know? A toaster is essentially a grill.

Temperature: Broiling and grilling both utilize very high temperatures often the highest that can be achieved in home cooking. Cooking Time:Because of the high temperature used in broiling and grilling, cooking times are usually very short rarely more than ten minutes. Tools/Vessels: Grilling is one of the few cooking methods where no vessel is used, rather the cooking is done straight on a grill rack. Since broiling typically refers to cooking from the top, broiling is often done on a broiling pan.

While many people refer to grilling as barbecue, the two terms are not interchangeable.

Barbecue

Barbecue or BBQ to most us americans is a cooking method that is the exact opposite of grilling even though it often uses the same device. Where grilling is hot and fast, barbecue is low and slow, utilizing indirect heat and a very low temperature. The meat or poultry is then cooked over a very long period of time often upwards of 4 hours sometimes overnight. Barbecuing uses a combination of cooking and smoking to impart flavor.

Did you know? BBQ in the US has become quite contentious, so much so that numerous regional styles have developed over the years including four Texas-styles, St. Louis-style, Lexington-style, Kansas City-style and Maryland-style.

Temperature:the temperature of barbecue can vary but is typically very low, often below 300F and many times as low as 200F or less.Cooking Time:Because of the low temperature used, barbecue is cooked over a very long time, often taking upwards of four hours. Tools/Vessels: Like grilling, barbecue can be done straight on the rack.

Frying

Frying refers to any form of cooking utilizing fat. And while it may seem strange that frying especially deep frying is a dry cooking method, because it doesnt rely on water or steam, it is not a moist heat cooking method. There are two general categories of Frying: pan frying and deep frying. Pan frying can be narrowed down even further into four specific techniques: pan frying, sauting, sweating and cooking on a griddle.

Pan Frying

Pan Frying, unlike deep frying, only uses a small amount of fat for lubricating the pan (or no fat for certain products like bacon which creates its own fat). Pan frying allows for darker browning but also allows more moister to escape the food, as compared to deep frying.

Temperature:Pan Frying typically uses a medium high cooking temperature but can very slightly from one food to another.Cooking Time:Pan frying is a fairly quick cooking method but can vary. Tools/Vessels: Unlike deep frying, pan frying only requires a shallow dish such as a sautee pan or a skillet.

While pan frying and sauting are often used interchangeably pan frying is typically used to refer to cooking larger pieces of meat whereas sauting is typically used for smaller chunks of meat or chopped vegetables.

Sauting

In addition to the varying size in goods cooking with sauting versus pan frying, sauting also typically uses a higher temperature to aid in browning and keeping vegetables crisp by locking moisture in.

Did you know? Many chefs include me find the saut pan, despite its name, unsuitable for sauting many ingredients and often favor the skillet.

Temperature:Sauting requires a high or medium high cooking temperature .Cooking Time:Sauting is a fairly quick cooking method but can vary depending on the ingredient. Tools/Vessels: Like pan frying, sauting can use a saut pan or skillet.

Sweating

Sweating is similar to pan frying and sauting in that a small amount of fat is used but the similarities end there. Instead of a high heat or quick cooking process, sweating uses much lower heat and thus requires more time. Where sauting is used to brown items and keep vegetables crisp by locking the moisture in sweating does the exact opposite. Like the name suggests, sweating pulls moisture from the vegetables being cooking. Sweating is also used when you want to avoid browning an ingredient.

Tip: Stir frequently if you want the extracted moisture to evaporate. If you plan to make a soup or other dish where you want to extracted moisture, keep the dish covered as you sweat the vegetables.

Temperature:Sweating requires a low cooking temperature.Cooking Time:Sauting is a fairly slow cooking method but can vary depending on the ingredient. Tools/Vessels: Sweating can be done in numerous cooking vessels including saut pans, skillets and even larger pots. The dish can be covered but it is not necessary.

Deep Frying

Deep Frying, us southerners second favorite method of cooking, is a cooking technique involving the complete submersing of food into hot fat, typically oil. If the temperature of the fat/oil is too low, the food will absorb oil, resulting in a greasy product. If the temperature of the oil is too high, the product will brown or burn before cooking through.

Tip:Heat the oil just above the temperature you are looking to cook with, especially if doing multiple batches. Once food is placed in the oil, the temperature is going to drop. Also, give the oil plenty of time to preheat

Temperature:Depending on the type and thickness of food, deep frying is done at between 340F and 380F degrees.Cooking Time:Because of the high temperature in deep frying, this is typically a very quick cooking method.Tools/Vessels: For deep frying you need a deep fryer or a large pot and mesh bowl or spoon.

Flamb/Torching

While these two methods are slightly different from each other, they both require a flame that comes in direct contact with the food to cook, sear or burn. Torching uses a kitchen torch to brown and scorch the outside of something such as meringue.Flambeing uses liquor to ignite the surface of a food or a mixture. By burning off the liquor with a flame in the flamb method, you can achieve additional flavors, different than what you can get simply by reducing a liquor. While torching is traditionally associated as an aesthetic process, the browning and caramelizing of sugar under a flame can also alter the flavor profile.

Did you know? The higher the alcohol content in a liquor the more flammable it will be

Temperature: The temperature in flamb and torching is very high because of the use of a direct flame.Cooking Time: Both techniques cool or scorch the food very quickly. Care should be taken.Tools/Vessels: Flambe requires liquor and a lighter or ignition source where torching requires a kitchen torch. Sometimes a broiler can stand in for a kitchen torch.

Double Boiler

The double boiler is the most delicate of the dry heat cooking methods and is used to prepare custards, certain sauces, temper chocolate and cooking delicate ingredients. While this method does use water (simmering water in a pot below a bowl) the water and its steam never comes in contact with the food

Tip: Despite the gentle nature of the double boiler, care should be taken as certain ingredients like chocolate and eggs can still overcook in a double boiler.

Temperature: The double boiler uses a very low temperature.Cooking Time:Because of the low temperature, this method can be a slow cooking process though many dishes prepared with this method are usually prepared quickly to avoid prolonged exposure to heat. Tools/Vessels: The double boiler is a stand alone tool though it can be achieved by using a small pot and bowl set on top. The bottom of the bowl should not touch the water.

Moist-Heat Cooking Methods

The second of the two major categories in cooking methods is the Moist-Heat collection of methods. Moist heat refers to the use of water, liquid or steam in these cooking methods. These methods are mostly distinguished by the temperature of the water; a few of them also stipulate the amount of water or liquid used.

Blanch

The first of the moist-heat cooking methods is blanching. This is the only methods here which uses two steps (and another moist-heat cooking method. Blanch requires boiling an item then quickly plunging that item in ice water to stop the cooking. This method is used to partially cook an ingredient or to retain the shape and keep vegetables and fruit crisp.

Did you know? Blanching actually means to whiten even though this is not always the case in blanching.

Temperature: Blanching uses two temperatures. First, a very high temperature is used for the boiling portion. Second, near-freezing water is used to cool the ingredient down and stop the cooking.Cooking Time:Because this method is used to only partially cook an ingredient, this is a very quick cooking method. Tools/Vessels: Blanching usually requires a large pot for boiling and then a bowl for the ice water bath.

Boil

Boiling is the most intense and often most destructive of the moist-heat cooking methods. Boiling creates very large, vigorous bubbles which indicates a temperature of 212F. Because of the intense cooking process boiling creates, this is usually used only for hardy ingredients.

Did you know? Water boils at 212F (100C) at sea level but in Denver it boils at 203F (95C). Because of this, boiling water at high elevation might not always be hot enough to cook an ingredient thus often requiring additional baking time.

Temperature:Boiling uses a very high temperature the highest that can be achieved in a liquid without the use of a pressure cooker.Cooking Time:While cooking times can vary depending on the ingredient, boiling is typically a very quick process. Tools/Vessels: Boiling usually requires a very large pot though liquids and mixtures in smaller pots or pans can achieve a boil.

Braise

Braising is one of the moist-heat cooking methods which stipulates both the temperature and amount of liquid used. Braising is typically used for slow cooking meats, by using a small amount of liquid, but the method can be used for vegetables and other foods. Braising can be done on the stove or in the oven.

Did you Know? Braising can also include dry-heat cooking as meat is often seared (via pan-frying) before it is braised.

Temperature:Braising uses a medium-low temperature.Cooking Time:While cooking times can vary depending on the ingredient, braising is typically a fairly slow process. Tools/Vessels: Braising is usually done in a deep baking dish or pot and is typically covered, though it doesnt have to be.

Poach

Poaching is one of the most gentle cooking methods and is particularly useful for infusing fruits, vegetables and meats (particularly fish) with flavors. This is another cooking method that often stipulates the amount of liquid used as it typically uses a small amount of liquid like braising but is almost exclusively done on the stove.

Did you know?The liquid used to poach is called court bullion.

While you should always follow the recipe, poaching usually utilizes a very slow simmering liquid and is suitable for delicate ingredients.

Temperature:Poaching is a very low temperature process.Cooking Time:While cooking times can vary depending on the ingredient, poaching is typically a slow cooking process though can be done quickly for more delicate ingredients. Tools/Vessels: Poaching recipes a saut pan

Scald

Scalding is another very gentle cooking processes, even more gentle than poaching. Liquid brought to the scalded point is heated to 150F. This will not produce any moving bubbles but small bubbles may appear to cling to the sides of the pot. For opaque liquids like milk, you may notice a little steam beginning to appear and the liquid may appear to move.

Tip: Keep an eye on liquids you are trying to scald as they can move from this point up to a simmer and boil very quickly.

Scalding is used for very delicate ingredients or heating liquids to temper eggs and other dishes. Scalding was once prevalent before the days of pasteurizing dairy products.

Temperature:Scalding is a very low temperature process and it should not be allowed to reach a simmer..Cooking Time:Because of the delicacy of the ingredients used in the scalding method, this is typically a quick process. Tools/Vessels:Scalding requires a small pot though it can be achieved in high-side pans or larger pots.

Simmer

Simmering is one of the most common moist-heat methods as it is ideal for making stocks, soups, cooking many ingredients and reducing certain sauces. Simmering is ideal in dishes that will be cooked for a long period of time as it produces small, gentle bubbles.

Simmers can range from a very lazy simmer (one or two bubbles reaching the surface a minute) to a steady simmer (which produces a small bubble every second or two); anything faster is typically considered a boil.

Temperature:Simmering is a low temperature baking process but requires more heat than a scald.Cooking Time: Simmering can range in cooking times widely but is typically a slow cooking method.Tools/Vessels:The item being cooked will typically dictate which pot or pan to use.

Steam

Steaming is probably the most delicate cooking method and is often used to cook delicate ingredients or in applications where the shape of the food needs to be retained.

Temperature:Steaming is a low temperature cooking process.Cooking Time:Simmering can range in cooking times widely but is typically a slow cooking method.Tools/Vessels:Steaming requires a specialized steamer pot or a large pot with a steaming rack inserted. Steaming should always be covered.

Other Cooking Methods

While the above list is not comprehensive, as it is almost impossible to compile a list of every cooking method in the world, it does cover the basics used most in home kitchens and baking. Methods like Stewing and Griddling are so similar to other methods that I chose not to list them separately. No-cook methods like smoking, curing and acid cooking are all posts in themselves.

Note about this post:The post is meant to be used as a reference andhas been researched and collected from numerous sources including but not limited to: Glenn Rinsky and Laura Halpin Rinksy of The Pastry Chefs Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional and from Bi Friberg of The Professional Pastry Chef, Fundamentals of Baking and Pastry Fourth Edition.Check out the otherKitchen 101posts.

Buy the Cooking Methods Posters atThe Sweet Tooth Paper Goods Company! Enter LIFEHACKER into the promo code box and get 10% off the Mixing Methods Poster!