Grilling - Cooking under or over, a source of direct heat, Boiling - The action of bringing a liquid to the temperature at which it bubbles and turns to vapour., Roasting - The action of cooking something in an oven or over an open fire., Au Gratin - Covered with breadcrumbs or cheese and browned under a grill., Baking - The action of cooking food by dry heat without exposure to flame, typically in an oven., Poaching - A technique that involves heating food submerged in a liquid, used for delicate foods for example eggs and fish., Steaming - A method that requires moist heat, an excellent way to retain water soluble nutrients., Stir fry - To fry quickly over high heat in a lightly oiled pan (such as a wok) while stirring continuously, Braising - The cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel., Stewing - A cooking method that uses small, uniform pieces of meat that are totally immersed in liquid and slowly simmered., Saute - Fried quickly in a little hot fat., Blanching - To scald vegetables in boiling water or steam for a short time, then cooling rapidly.,

Cooking Method Definitions

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