Braising/Stewing - Meat is browned and cooked low and slow , Steaming - Meat cut into thin portions and laid on a steamer , Poaching/Simmering - Protein is cooked in liquid without agitation , Grilling/Broiling - Heat is applied directly below or beside meat to disperse heat quickly , Baked/Roasted - Heat applied to the surrounding air of the product evenly , Deep Fry - Oil is heated a high temperature and food is battered to create a crispy coating, Sauteing/Pan Frying - using a small amount of fat to cook food quickly ,

Cooking Method Matching

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