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What is Cooking Techniques Explained about?

The document defines and describes various cooking methods including sautéing, simmering, pan frying, deep fat frying, stir frying, steaming, braising, grilling, blanching, glazing, roasting, and boiling. Sautéing uses a small amount of oil over high heat while simmering cooks foods in liquids below boiling. Pan frying is similar but uses minimal oil. Deep fat frying submerges foods in extremely hot oil. Stir frying cooks ingredients in a small amount of hot oil in a wok. Steaming uses boiling water to cook

Author

Johnlloyd Daracan

Language

EN