Cooking Methods

2. Cooking food with hot air circulated around it by a fan.
3. A mixture of flour or cornmeal with liquid and a binding agent.
4. Cooking food with steam in a confined space.
7. Transferring heat directly from one source to another through physical contact to cook food; commonly done on a stove-top or in an oven.
10. Food is cooked over high heat in a wok with little fat, and stirred quickly.
11. Wrapping food with strips of fat before cooking to keep it moist.
13. Partially cooking food and then finishing the cooking later.
14. Cooking food with direct heat on a metal grate.
16. Similar to braising, but the food is cut into smaller pieces and completely covered in liquid while simmering.
18. Dipping food in egg/buttermilk and then coating with seasoned flour.
19. Quickly cooking food in a small amount of fat in a hot pan.

1. Cooking food with hot, dry air in the oven. Often used for large cuts of meat or whole birds.
3. Browning food and then slowly cooking it in liquid in a covered pot.
5. vide: Sealing food in an airtight bag and cooking it in temperature-controlled water.
6. Cooking food in oil over less intense heat. The oil comes halfway up the side of the food.
8. Cooking food with high heat from a source above the food.
9. Soaking food in a mixture of wet and dry ingredients for flavor and moisture.
12. poaching: Cooking food partially submerged in liquid with steam and simmering.
15. Submerging food in hot oil to cook it.
17. Gently cooking food in liquid at a low temperature.