Cooking methods

1. Vide, Cooking food in a temperature-controlled water bath for precise results.
5. Frying, Cooking food with circulating hot air, similar to a convection oven.
7. Cooking small pieces of food quickly in a wok with a small amount of oil, constantly stirred.
8. Cooking food quickly in a small amount of fat over medium-high heat.
9. Cooking food with steam, usually in a steamer basket.
12. Cooking food in an oven with dry heat, often for larger cuts of meat or poultry.
13. Cooking food in a liquid (usually water) that has reached boiling point.
15. Similar to roasting, but typically used for smaller items like pastries, bread, and cakes.
16. Similar to sautéing, but with more fat and often at a lower temperature.
17. Cooking food gently in a liquid at a temperature just below boiling.
18. Cooking food gently in a liquid at a low temperature (below simmering).
19. Cooking food in a small amount of liquid, first browned and then simmered.

1. Cooking food with smoke, often for preservation or flavor.
2. Cooking, Cooking food slowly at a low temperature for an extended period, often in a slow cooker.
3. Cooking food in a liquid over low heat for an extended period.
4. Cooking, Cooking food under high pressure in a sealed pot, which reduces cooking time.
6. Cooking food under direct, intense heat, usually from the top of the oven.
10. Cooking food using microwave radiation.
11. Cooking food over direct heat, usually on a grill grate.
14. Cooking food submerged in hot oil.