Kitchen Cooking Methods

Cooking food partially by boiling.

Cooking food (typically tough cuts of meat) with a sear and then in the oven or on the stove for a long time with small amounts of liquid.

Cooking food with the vapor formed from boiling water. The food does not touch the water

Cooking food in a liquid between 150-185F

A method where food is briefly cooked in boiling water and then submerged into ice water.

Cooking food with a sear and then completely covered with liquid for the remaining cooking time

Cooking food slowly and steadily in a liquid heated from 185-200F

Cooking food in liquid that has been brought to and maintained at a boiling point, 212F

Cooking food by completely submerging it in heated fat or oil

Cooking food in a small amount of fat to turn the color of the outside of the food.