Cooking methods

Sautéing

Cooking smaller food quickly in a small amount of fat and oil over medium-high heat, usually in a pan

Pan-frying

Cooking food in a small amount of fat in a skillet or frying pan

Deep-frying

Cooking food by completely immersing in hot oil

Stir-frying

Cooking food quickly over very high heat while stirring constantly in a wok

Roasting

Cooking food uncovered in an oven using dry heat, typically for meats or vegetables

Baking

Cooking food using dry heat in an oven, often for breads, pastries, or desserts

Broiling

Cooking food under direct high heat from above, usually in an oven

Grilling

Cooking food over direct heat on a grill or open flame

Boiling

Cooking food in water that has reached a rolling boil, 212 Fahrenheit

Simmering

Cooking food in liquid at a temperature just below boiling (small bubbles)

Poaching

Cooking food gently in water or broth just below boiling 160-180 Fahrenheit

Steaming

Cooking food by exposing it to steam above boiling water

Braising

Browning food in fat, then slowly cooking in a small amount of liquid

Stewing

Cooking food slowly completely submerged in a large amount of liquid, often tougher cuts of meat

Blanching

Quickly boiling food, then shocking in cold water to stop cooking