Cooking Directory

Cooking is the process of using heat to prepare foods for consumption. Many common cooking methods involve the use of oil. Frying is cooking in hot oil; saut?ing is cooking in a small amount of oil; stir-frying is a Chinese technique of frying quickly in small amounts of oil in a wok; deep frying is completely submerging the food in large amounts of fat.

As cooks become more health conscious, preparing foods in oil has become less desirable. With the advent of nonstick cookware, saut?ing can be done at lower heats using vegetable broth and fruit juices instead of oil. Stewing refers to cooking slowly in a small amount of liquid in a closed container. Slow stewing tenderizes tough cuts of meat and allows flavors to mingle. Another slow-cooking method is braising, in which meat is first browned, then cooked slowly in a small amount of liquid in a covered pan.

Poaching is cooking food in liquid below the boiling point, while steaming is cooking food that has been placed above boiling water. Roasting means baking in hot dry air, generally in an oven. Baking refers to cooking in an oven and differs from roasting mainly in its reference to the type of food cooked.

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