Methods of cooking

2. – A slow-cooking technique where food is simmered in liquid for an extended period, making it tender.
6. – food is first browned in a pan and then cooked slowly in liquid.
8. – A cooking process where food is submerged in hot oil to create a crispy texture.
9. – Preserving food using salt, sugar, or smoking.
11. – Soaking food in liquid to extract flavor, like tea.
14. – A dry-heat cooking method where food is cooked in an enclosed space, usually an oven, using indirect heat.
15. – food is cooked using vapor from boiling water, preserving nutrients and moisture.
18. – Browning food using dry heat, like bread or nuts.
19. – food is cooked over direct flames or heated grates for a smoky flavor.
23. – Cooking food slowly over low heat with smoke, often using a wood or charcoal grill.
25. – Flavoring and cooking food by exposing it to smoke.
27. To quickly cook food (usually meat or fish) in a hot pan with little oil to create a brown, crispy crust.
28. – Cooking food with direct heat from above, usually in an oven’s top heating element.
30. – Briefly boiling food and then plunging it into ice water to stop the cooking process.

1. – A quick-cooking method from Asian cuisine where ingredients are tossed rapidly in a wok over high heat.
3. – food is cooked in liquid at a temperature just below boiling, creating small bubbles.
4. cooking – A method that cooks food quickly using high-pressure steam in a sealed pot.
5. – Submerging food completely in hot oil to cook evenly and achieve a crispy texture.
7. – Quickly boiling food, then cooling it in ice water.
10. – Removing moisture from food to preserve it.
12. – food is submerged in liquid at a temperature below boiling, often used for eggs and fish.
13. Cooking a liquid at a temperature just below boiling, where small bubbles gently rise to the surface.
16. – A technique similar to baking but at higher temperatures, often used for meats and vegetables.
17. – food is submerged in water or broth and heated to 100°C (212°F) until fully cooked.
20. – Heating liquid to just below boiling, often for dairy.
21. – Cooking sugar until it turns golden brown.
22. – smoldering wood is used to flavor and preserve food over low heat.
24. – Using bacteria or yeast to break down food, like in yogurt or kimchi.
26. – Partially boiling food, such as potatoes or rice, before finishing it with another cooking method.
29. – Cooking food quickly in a small amount of fat over medium to high heat, often in a pan.