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## Cooking Methods ### Moist Heat Methods - **Parboiling:** A preliminary cooking method used for vegetables and meat - **Poaching:** Cooking food in a low temperature (71 to 81°C) for delicate foods like fish and eggs. - **Pressure Cooking:** Using a pressure cooker to produce pressurized steam (1...
## Cooking Methods ### Moist Heat Methods - **Parboiling:** A preliminary cooking method used for vegetables and meat - **Poaching:** Cooking food in a low temperature (71 to 81°C) for delicate foods like fish and eggs. - **Pressure Cooking:** Using a pressure cooker to produce pressurized steam (110-116°C) - **Simmering:** Cooking food below boiling point (85 to 96°C) - **Shallow Poaching:** Combining steam and simmering liquid - **Steaming:** Cooking food over vaporizing steam, common for fish, shrimp, lobster, and dumplings ### Dry Heat Methods - **Baking:** Cooking food in an oven. Heat is transferred through radiation, conduction and convection - **Barbecuing:** Repeatedly basting food with a highly seasoned sauce. - **Broiling:** Cooking with heat above the food. Heat is transferred through radiation and conduction - **Pan Broiling:** Using a heavy cast-iron skillet over high heat. No oil or fat is needed.
