Methods of Cooking

• Dry Heat Cooking - refers to any cooking technique where the heat is transferred to the food item without using sny moisture.
• Dry Heat Cooking - involves high heat, with temperature of 300^C or hotter.
• Roasting and Baking - use hot, dry air to cook food.
• Grilling and Broiling - rely on heat being conducted through air from an open flame.
• Sauteing - a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook the food very quickly.
• Deep-frying - involves submerging food in hot, liquid fat, it might take some time to get used to the idea that it's actually a form of dry-heat cooking.
• Most Heat Cooking - methods include any technique that involves cooking with moisture - weather it's steam, water, stock, wine or some other liquid.
• Simmering- the cooking liquid is a bit hotter than poaching from 180F to 205F.
• Simmering - here we will see bubbles forming and gently rising to the surface of the water, but the water still isn't at full rolling boil,
• Boiling - where the water reaches the highest possible temperature of 212F
• Steaming - a moist-heat cooking technique that employs hot steam to conduct the heat to the food item.
• Braising - a form of moist-heat coking in which the item to be cooked is prtially covered with liquid and then simmered slowly at a low temperature.