Moist Methods
Boil - Food is cooked completely submerged in a liquid at a running boil (212+ degrees, temperature is increased by adding salt to liquid). The liquid is usually water.
Stew - To cook a mixture of ingredients that have been cut into small pieces in a flavorful liquid. The liquid is often thickened into a sauce.
Braise - Braising is a component method in which the food item is first browned, and then cooked half submerged in a liquid. The cooking vessel is covered to create steam.
Steam - Food is cooked completely over a boiling liquid. The best technique is when the container is sealed. It is extremely heart healthy and low in fat.
Poach - Food is cooked completely submerged in a liquid at a gentle simmer. The liquid is barely moving, small bubbles just break the surface of the liquid.
Dry Methods
Sauté - To cook with a pan with slopped shoulder and flat surface bottom at a high temperature (500 + degrees). Ideal for everyday cooking. Very interactive and heart healthy. (Hot Pan – Hot Oil)
Bake / Roast - To cook food completely with dry circulating heat.
Grill / Broil - To cook food with intense radiant heat. The heat source determines if it is Broil or Grill:
a. Broil – The heat is from above
b. Grill – The heat is from below
Pan Fry - To cook food partially submerged in oil using a wide shallow pan.
Deep Fry - To cook completely submerged in oil.
