A dry-heat cooking method that involves cooking food items uncovered or over an open flame. This method can enhance flavor through caramelization on the surface of the food.
This technique works by boiling water continuously, causing it to vaporize, thus carrying heat to the nearby food cooking the food.
Cooking technique by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil. This technique differs from roasting and baking in that the food is turned during the process so as to cook one side at a time.
A food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water.
Cooking procedure in which alcohol is added to a hot pan to create a burst of flames.
A method of cooking food quickly in a minimal amount of fat over relatively high heat.
A cooking method of a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and meat.
To cook or reheat food using electromagnetic radiation.
The browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.
To broil or roast whole or in large pieces of meat over an open fire, on a pit or grill, often seasoned with vinegar, spices, salt, and pepper to cook in a highly seasoned sauce.
Cooking method which uses water, liquid or steam to transfer heat to food.
A method of transferring heat through liquids and gases.
A method of rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point.
A cooking method wherein the food substance is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
Cooking methods that utilize air or fat to transfer heat to food. Foods cooked using this method have a rich flavor due to the caramelization and browning of the foods.
A type of moist-heat cooking technique that involves cooking by submerging foodstuff in a liquid, such as water, milk, stock or wine.