Here are 20 common cooking techniques from the 1950s

Many of which reflected the era's focus on convenience, efficiency, and the use of modern appliances:

1. Canning and Preserving

Preserving fruits, vegetables, and jams in jars for year-round use.

2. Boiling

Used for vegetables, pasta, and foods like hot dogs.

3. Blanching

Briefly boiling vegetables and shocking them in cold water to preserve color and texture.

4. Baking

A key method for casseroles, cakes, pies, and breads.

5. Roasting

Cooking meats like pot roast, chicken, or ham in the oven, often basted for extra flavor.

6. Frying

Deep frying or pan-frying foods like fried chicken, donuts, or hash browns.

7. Broiling

Quickly cooking meats or seafood under high heat in the oven.

8. Simmering

Cooking soups, stews, and sauces gently on the stove.

9. Pressure Cooking

Using a pressure cooker for quick preparation of beans, stews, and meats.

10. Gelatin Setting

Mixing Jell-O or aspics with fruits, vegetables, or meats and letting it set in a mold.

11. Toasting

Browning bread, nuts, or marshmallows in a toaster or oven.

12. Casserole Layering

Assembling layered or mixed dishes like tuna noodle casserole with canned soups and noodles.

13. Whipping

Using a hand or stand mixer to whip cream, egg whites, or cake batter.

14. Grilling

Cooking meats, vegetables, or kabobs on a grill, especially during backyard barbecues.

15. Sauteing

Quickly cooking vegetables, onions, or small cuts of meat in a skillet with butter or oil.

16. Folding

Gently combining ingredients like whipped cream or egg whites into a batter without deflating them.

17. Poaching

Cooking eggs or fish gently in simmering water.

18. Freezing

Using newly popular freezers to preserve leftovers or make ice cream and other frozen desserts.

19. Marinating

Soaking meats or vegetables in a flavorful liquid before cooking to tenderize and season.

20. Mold Shaping

Using molds for foods like meatloaf, Jell-O, or icebox cakes to create decorative shapes.

These techniques highlight the 1950s focus on innovation, presentation, and convenience in cooking!