Sauté - To cook quickly in a small amount of fat, Deep-fry - To cook submerged in hot fat, Boil - To cook in water or other liquid that is bubbling rapidly, Barbecue - To cook with dry heat created by the burning of hardwood, Pan-Fry - To cook in a moderate amount of hot fat in a pan, Stew - To cook small pieces of food by braising or simmering, Griddle - To cook on a heated flat surface, with or without fat, Poach - To cook in a liquid, usually a small amount, that is hot but not actually bubbling,

Chapter 6 Cooking Methods

etter
Innebygd

Ledertavle

Visuell stil

Alternativer

Bytt mal

Gjenopprett automatisk lagring: ?