For the new person in the cooking area, these cooking methods will be helpful to know what a recipe calls for when they are mentioned.
Boiling is when the bubbles in the contents of the pot or skillet are large and throughout the liquid.Those bubbles can be lessened, but they most often keep reoccurring as the stirring continues. The water or liquid moves within the kitchen container that the bottom of it cannot be easily seen.A full rolling boil is one that you cannot stir down.
Simmering on the stove top is accomplished after a liquid comes to a boil and the heat source is turned down. When the stove is turned down the large boiling bubbles turn to small ones and the liquid seems to move but with much less force.Simmering can be also slowly acquired by allowing the mixture to continue long enough to see the small bubbles in the saucepan.It is easy to see the bottom of the simmering pot or cooking device.
When you saute in a frying pan or a skillet you are trying to accomplish one of two things. You are either trying to seal a food or lightly cook that food item. When you saute you use little oil or other ingredient and turn the item often so browning occurs or soft cooking is done to the item.
Baking in the oven is done with a dry heat. The baking can be from 200 F to extremely high heats of over 500 degrees F depending on the stove or appliance you have for baking. Baking temperatures are used for various food dishes and also for drying vegetables and fruits for camping and survival storage.
Broiling is a relatively hot heat to cook or even to just brown a food item. The grill is used to completely cook foods primarily wanting to sear or seal first the outer area to retain juices of meat, poultry or fish. To broil requires a heat of over 300 degrees, yet is most commonly done with temperatures of 400 F or above. Broiling to brown any item goes quickly so burning must be avoided by watching the food carefully.
wonderful list...but you've left out the obvious...Microwaving :) H5
Great list! H5
select one here...