Boil - To cook in a liquid that is bubbling rapidly and is greatly agitated. , Simmer - To cook in a liquid that is bubbling gently at a temperature of about 185○F to 205○F. , Poach - To cook in a liquid, usually a small amount, that is hot but not actually bubbling. , Blanch - To cook an item partially and briefly, usually in water but sometimes by other methods(as when French fries are blanched in deep fat)., Steam - To cook foods by exposing them directly to steam., En papillote - Wrapped in parchment paper (or foil)., Braise - To cook covered in a small amount of liquid, usually after preliminary browning., Roast & Bake - To cook foods by surrounding them with hot, dry air, usually in an oven., Barbecue - To cook with dry heat created by the burning of hardwood or by the hot coals of this wood., Smoke-roasting - A procedure done on top of the stove in a closed container, using wood chips to make smoke., Broil - To cook with radiant heat from above., Grilling - Is done on an open grid over a heat source, which may be charcoal, an electric element, or a gas-heated element. , Griddling - Is done on a solid cooking surface called a griddle, with or without small amounts of fat to prevent sticking., Pan-broiling - Is like griddling except that it is done in a sauté pan or skillet instead of on a griddle surface., Sauté - To cook quickly in a small amount of fat., Deglazing - To add wine or stock to a sauté pan after the food is sauteéd., Pan-fry - To cook in a moderate amount of fat in a pan over moderate heat., Deep-fry - To cook a food submerged in hot fat., Pressure-frying - Deep-frying in a special covered fryer that traps steam given off by the foods being cooked and increases the pressure inside the kettle.,

Cooking Methods

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