method of cooking

• boiling: cooking food in water at 100 degrees
• boiling: conduction --> convection
• boiling: eggs, rice, pasta, carrots, potatoes
• braising: sealing meat in hot fat, then cooking it slowly in a covered dish with a little liquid
• braising: conduction --> convection
• braising: meat, poultry, carrots, red cabbage
• poaching: cooking food in a shallow pan of water or win at just under boiling point
• poaching: conduction --> convection
• poaching: fish, eggs, pears, cherries, apricots
• simmering: cooking food in a liquid just below boiling point, so it bubbles gently
• simmering: conduction --> convection
• simmering: vegetables, soups, stews, fruit (e.g apples), meat sauces (eg. bolognese sauce), curries, fish chowder (chunky soup)
• steaming: cooking food in the steam rising from a pan of boiling water beneath
• steaming: conduction --> convection
• steaming: green vegetables (eg. brocoli, spinach, cabbage, brussels sprout), white fish, sponge puddings, dim sum dumplings, rice
• stewing: cooking food by simmering gently in a covered pot either in the oven, on the hob or in a slow cooker
• stewing: conduction --> convection
• stewing: meat, poultry, sausages, casseroles, fruit (e.g. apples, plums, rhubarb), tofu
• sauteing: frying gently in a little oil in order to soften the food and develops the flavour
• sauteing: conduction
• sauteing: onions, leeks peppers, meat/ poultry, and vegetables used as a base for soups and stews, celery, carrot, buttlemut squash, sweet potato, courgette
• shallow frying (pan frying): frying food in a shallow frying pan in a little oil
• shallow frying (pan frying): conduction
• shallow frying (pan frying): eggs, fish (white or oily) bacon, burgers, sausages, meat cuts (eg. chops, cutlets and streaks) pancakes, some flat breads, onions, potato, slices, fishcakes, potato, cakes, rissoles, bananas
• stir frying: frying food for a short time in a wok, using very little oil
• stir frying: conduction
• stir frying: finely cut vegetables and other foods (eg. peppers, onion, mushrooms, courgettes, pak chol, spring onions, bean sprouts, mangetout, peas, bamboo shoots, root ginger, seafood, meat, poultry, nuts, tofu
• roasting: cooking food in some oil or fat in a hot oven
• roasting: convection --> conduction
• roasting: meat and poultry joints, root vegetables (e.g: parsnips and potatoes) some fruits (eg. plums) nuts
• deep fat frying: frying food in a deep pan of very hot oil, so that the food is fully immersed in the oil
• deep fat frying: conduction --> convection
• deep fat frying: fish, scotch eggs, chicken joints and pieces, battered vegetables (tempura) spring rolls, doughnuts, churros, seafood, fritters (e.g: apples, pineapple, corn), poppadums, onion bhajis, fafafel, potato croquettes
• baking: cooking foods in a hot oven
• baking: convection --> conduction
• baking: cakes, breads, biscuits, cookies, scones, pastries, potatoes, pizzas
• grilling: cooking foods by intense radiant heat on a metal grid or grill rack, underneath a heated grill element in a cooker or above the glowing charcoal/flames in a barbeque
• grilling: radiation
• grilling: meat and poultry joints, fish, sausages, burgers, toppings for au gratin dishes (eg. cheese sauce) halloumi cheese, tomatoes
• toasting: cooking starch based foods with dry heat from a grill or flame