Food Science/Cooking Methods

  1. Boiling-Using water and other ingredients to heat it with water
  2. Braising-cooking an item in a liquid, usually a sauce
  3. Frying-Use a fat/oil to give a crisp texture
  4. Steaming-Use water vapor to cook vegetables
  5. Sauteing-Induce caramelizing or browning
  6. Sweating-Decrease the amount of moisture
Last modified on 18 August 2009, at 14:07