Cooking Methods

I've compiled this list from personal knowledge, dictionaries and web sites listed below. I've attempted to collate the various cooking methods.

MOIST HEAT

Hot Water Immersion (Liquid and Steam)

32°F

Shock

Placing hot food into cold water

160°F - 180°F

Poach

Normally fish, meat or eggs

185°F - 205°F

Simmer

Heated just enough so that a few bubbles rise to the surface.

< 212°F

Scald

Normally milk, heated to a point just before boiling, should be very hot, but not boiling

Coddle

For a short time

Brew, Steep, Infuse

Normally ground beans or leaves

212°F (at sea level)

Blanch

Normally fruits and vegetables, submerged for a very short time then moved to cold water

Parboil

Or partially cooked

Al Dente

Normally pasta, cooked on outside but just undercooked on the inside

Boil

Cooked

Reduce

Liquid evaporated over time

212°F

Steam

Using only the vapor

Double Boil

Steam heats 2nd container with food product

250°F +

Pressure Cook

Uses a special container which can contain steam at a higher pressure and having a valve to ensure that the pressure doesn't go too high.

DRY HEAT

Hot Air Exposure

Hot Smoke

Allowing the smoke in a smoker to cook the meat instead of cooling it before hand just for the

250° to 500°

Bake

Generally applied to breads & confections

250° to 500°

Roast

Generally applied to meats and vegetables

Hot Fat Contact or Immersion

Low Temp

Sweat

Laying on a thin coat of oil,
Low temp to release flavors

Medium to Hot Temp

Sauté

Laying on a thin coat of oil

Pan Broiling

Laying on a thin coat of oil for a short time
with constant turning and fat removal

Pan Fry

Partially submerged in oil

Deep Fry

Fully submerged in oil

Hot Temp

Brown

Laying on a thin coat of oil, partially
cooked until color change

Very Hot Temp

Stir Fry

Continuous movement, little oil

Infrared Exposure

High heat or flame

Broil

Direct heat from top

High heat or flame

Grill

Direct heat from bottom

High heat or flame

Rotisserie

Rotated past heat

Very high heat

Sear

Quick browning

Various

Solar

Direct heat from sun

COMBINATION

Sauté then Simmer

Braise

Whole pieces

Sauté then Simmer

Fricassee

Cut-up pieces, lightly browned

Stew (or Smother?)

Cut-up pieces, browned

MICROWAVE EXPOSURE

Microwave

MISCELLANEOUS

Variation on Wet Cooking

Fondue

To dip foods in cheese

Variation on Dry Cooking

Pit

To cook inside a pit

Variation of Roasting or Broiling Over Open Fire

Barbeque

Several meanings that all include frequent

	To roast or broil meat or vegetables on a rack over hot coals or heat source
	To cook the food on a revolving spit close to a heat source
	To cook food in a "barbecue sauce", normally a spicy tomato based sauce with vinegar in it