Basic Methods of Cooking
Baking
Cooking in dry heat in the oven.
Boiling
Cooking by immersing the food in a pan of liquid which must be kept boiling gently.
Frying
Cooking in hot fat in open pan. Deep frying is cooking by immersion in a deep. Pan of heated fat.
Grilling
Cooking quickly under a red hot grill.
Poaching
Cooking gently in water which is just below boiling point (eggs).
Pressure Cooking
Cooking at higher temperature than usual, so that food is cooked much more easily.
Simmering
Cooking just below boiling point so that the liquid bubbles gently at the sides of the pan.
Steaming
Cooking either in a steamer over a pan of boiling water or in a basin standing in (but not covered by) boiling water.
Stewing
Cooking slowly in just enough liquid always at a low temperature.
Cooking in dry heat in the oven.
Boiling
Cooking by immersing the food in a pan of liquid which must be kept boiling gently.
Frying
Cooking in hot fat in open pan. Deep frying is cooking by immersion in a deep. Pan of heated fat.
Grilling
Cooking quickly under a red hot grill.
Poaching
Cooking gently in water which is just below boiling point (eggs).
Pressure Cooking
Cooking at higher temperature than usual, so that food is cooked much more easily.
Simmering
Cooking just below boiling point so that the liquid bubbles gently at the sides of the pan.
Steaming
Cooking either in a steamer over a pan of boiling water or in a basin standing in (but not covered by) boiling water.
Stewing
Cooking slowly in just enough liquid always at a low temperature.