Cooking Methods

212 degrees F

Boiling point of water

Deep fry

Cook breaded or batter-coated food by immersing it completely in hot fat or oil.

Broil

Cook food by placing it below a very hot heat source.

Poach

Cook food completely submerged in liquid below the boiling point at a temperature of 180 degrees F.

Simmer

Cook food completely submerged in liquid below the boiling point at temperatures of 185-205 degrees F.

Bake

Cook food in a closed oven without liquid.

Pan fry

Cook food in hot fat or oil over medium heat.

Barbecue

Cook food on a direct heat source under the food while basting with a sauce.

Grill

Cook food on a rack above a heat source.

Steam

Cook food over, but not directly in, boiling liquid in a covered pot.

Blanch

Cook food part-way in boiling water for a very short time.

Shallow poach

Cook food partially submerged in a liquid that has reached the boiling point.

Stir Fry

Cook food quickly in a small amount of fat or oil over high heat while stirring constantly.

Saute

Cook food quickly in a small amount of fat or oil over high heat. This term means "to jump".

Boil

Cook food submerged in a liquid that has reached the boiling point.

Roast

Cook food using indirect heat in a closed environment.

Microwave

Cook food with waves of energy rather than with heat.

Sous vide

Cooking food for a long time (sometimes over 24 hours) in airtight plastic bags in water that is hot, but below the boiling point.

Griddling

Cooking food on a hot, flat surface or in a dry, heavy, bottomed fry pan or skillet.

Stew

Sear bite-sized pieces of food, then cover them in liquid and simmer in a covered pot.

Braise

Sear food in hot oil, then cook tightly covered in a small amount of liquid, finish in an oven or on the stove-top.