Deep-frying
Deep-frying Deep-frying is cooking in hot oil at temperatures beyond 100 C, the boiling temperature of water. Oil itself is not a good conductor of [...]
Pan-frying versus sauteing and searing,
Pan-frying versus Sauteing and Searing Pan-frying, sauteing and searing all happen in a pan or skillet, usually 3-6 times as wide as high. The differences [...]
Stir-frying
Stir-frying People in China and South East Asia are stir-frying a lot and use for this a bowl-shaped thin steel pan, also called wok, that [...]
Poaching and sous-vide cooking
Poaching Poaching is the technique of cooking in a liquid, below the boiling point of the liquid. This technique ensures a much more juicy end [...]
Steaming versus boiling
Steam is water vapor of around 100 C at atmospheric pressure at sea level. Steam can cook products that are placed on a perforated surface [...]
