Sautéing is a method of cooking food, that uses only a small amount of oil or fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to promote fast cooking. Food that is sautéed is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan’s residue to make a sauce.
Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed a pressure cooker, Pressure cooking does not permit air or liquids to escape below a pre-set pressure which allows cooking food quicker than conventional cooking methods actually also saves energy. Pressure cookers heat food quickly because the internal steam pressure from the boiling liquid causes saturated steam (or “wet steam”) to bombard and permeate the food.
Grilling is a method I think we are very familiar with. Some are much better at the art of grilling than others. There are different types of girls that can be used such as charcoal, propane gas, natural gas, incandescent heat and so forth. You can grill veggies, meat and even fruit. Grilling is often associated with summertime but I love it year round weather permitting
Broiling is like grilling upside down. It uses very high heat for a short period of time. It produces food quickly and is often used for low fat cooking. Thinner cuts of meat are better suited for broiling if you want the meat cooked all the way through. I prefer my meat medium rare so I would choose a thicker cut of meat when broiling. You can broil Meat, poultry, vegetables, and seafood. Most be leave the door ajar when broiling but if the food is positioned correct in the it shouldn’t be necessary.
Steaming is a method that retains most nutrients because the food is not immersed into water. Most foods can be steamed, especially veggies. There are different types of steamers available to use. There metal steaming basket or bamboo steamer or if you could use a metal colander just be sure with all of these that you have a pot with a tight fitting lid. Be sure the water in the pot does not cover the food but also watch to be sure that the water doesn’t steam away leaving an empty pot to burn.
Stir-frying is a method of rapidly cooking small, uniform-sized pieces of food. Woks are the most common utensil used for stir-frying but it can also be done in a skillet. When stir frying you need to have thinly sliced veggies and pieces of beef, chicken or shrimp. Because of the relative high temp used for stir-frying meals are healthful because they require very little oil and broth is an alternative but be sure to add more liquid to the pan as it evaporates. It’s important to be sure and get the pan very hot but you do not want it smoking. Add your food and remember to stir constantly to keep food cooking evenly until meats are thoroughly cooked and vegetables are tender but still crisp.
Roasting is a method that uses dry heat, whether an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted.