Cooking Methods

Means to "jump" in French. To cook in a small amount of fat in moderate to high heat.

• Saute

• Broil

• Braise

• Pan Fry

A derivative a saute, widely used in Chinese cuisine

• Stir Fry

• Broil

• Braise

• Saute

Radiant heat from above. Used to cook very thin cuts of meat or often used to brown / melt cheese in restaurants.

• Stir Fry

• Broil

• Steam

• Saute

To cook a product, in a pan, partially covered with hot oil

• Stir Fry

• Broil

• Steam

• Pan Fry

Raidiant heat from below, typically cooked on metal grates

• Stir Fry

• Broil

• Grill

• Pan Fry

Cooking in a liquid, either partially or completely submerged

• Deep Frying

• Broil

• Poaching

• Pan Fry

To cook completely submerged in oil

• Deep Frying

• Broil

• Poaching

• Pan Fry

Bite sized items, browned, then cooked submerged in a liquid

• Stewing

• Broiling

• Poaching

• Braising

Cooked by hot water vapor -- not submerged in liquid

• Steaming

• Broiling

• Poaching

• Braising

Dry heat cooking method using natural or forced convection heat

• Roasting

• Broiling

• Poaching

• Stewing