Cooking Methods
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flambé
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stir fry
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wok
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fry
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frying pan
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boil
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pan
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bake
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baking tray / pan
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toast
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toaster
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stew
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pot
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ladle
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barbecue
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tongs
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poach
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roast
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sauté
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steam
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grill
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broil
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braise
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sear
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deep fry
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swallow fry
Grilling is cooking foods hot and fast; Barbecuing is cooking foods low and slow.
Grilling is outdoor cooking for charred, caramelized foods with “grill” flavor; Broiling is indoor cooking for charred, caramelized foods.
To sauté means to cook small pieces of food over medium-high to high heat until browned on the outside and cooked through.
A pan fry takes place at a little lower heat than does a sauté. This is because the food to be pan-fried, such as chicken breasts, steak, pork chops or fish fillets, is not cut into pieces before cooking.
Sear: cook the outside of it quickly at a high temperature to retain its juices.
