In cooking boiling is the method of cooking

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In cooking, boiling is the method of cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. Boiling is a very harsh technique of cooking. Delicate foods such as fish cannot be cooked in this fashion because the bubbles can damage the food. Foods such as red meat, chicken, and root vegetables can be cooked with this technique because of their tough texture. The boiling point of water is typically considered to be 100 °C or 212 °F. Boiling

Simmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water (which is 100 °C or 212 °F ). To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has all but ceased, typically a water temperature of about 94 °C (200 °F).

Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in which contact with steam is undesired.

Stewing A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc. ), meat, especially tougher meats suitable for slowcooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method.

Braising is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether additional liquid is added.

Deep-Frying Deep frying is a cooking method in which food is submerged in hot fat e. g. oil. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely quickly.

Sautéing is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing is often confused with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used.

Flambéing Flambé is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. Flambé is often associated with tableside presentation of certain liqueur-drenched dishes, such as bananas flambés or cherries jubilee, when the alcohol is ignited and results in a flare of blue-tinged flame. However, flambéing is also a step in making coq au vin, and other dishes and sauces, using spirits, before they are brought to the table. By rapidly burning off the volatile alcohol, flambéing can infuse a dish with additional aroma and flavor, and moderates the harshness of raw, high-proof spirits. The flames result from the partial combustion of the flammable alcohol, which is quickly consumed, while some residual flavor remains.

Pan-Frying Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan (although, in the case of a greasy food such as bacon, no oil or fats may be needed). As a form of frying, pan frying relies on oil as the heat transfer medium and on correct temperature and time to retain the moisture in the food. Because of the partial coverage, the food must be flipped at least once to cook both sides.

Broiling-Grilling Broiling or Grilling is the use of radiant heat for cooking, usually called grilling in British and Australian English and broiling in US English. Typically this is done in an electric oven, using only the upper heating element, with the door partially open. Gas ovens often provide a very effective lower drawer for broiling. Gas ovens, in a way analogous to gas ranges, provide a hotter, flame-based heat source that is preferred by most cooks over electric broilers.

Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat that has been cooked in this fashion is called a roast. In addition, large uncooked cuts of meat are referred to as roasts. A roast joint of meat can take one, two, even three hours to cook - the resulting meat is tender. Also, meats and vegetables prepared in this way are described as "roasted", e. g. , roasted chicken or roasted squash.

Baking is a food cooking method using prolonged dry heat acting by convection, and not by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones. When the desired temperature is reached within the heating instrument, the food is placed inside and baked for a certain amount of time. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods, " and are sold at a bakery.

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