Cooking Methods 2 articles

Cooking Methods groups the techniques used to transform raw or prepared foods through dry heat, moist heat, direct radiant heat, hot air, oil, or heated liquid. The group includes roasting, baking, grilling, steaming, stir-frying, air frying, sautéing, boiling, and poaching, each changing moisture, browning, texture, and added-fat needs in different ways. Method comparisons should match the technique to the ingredient, equipment, time, desired texture, and food-safety requirements rather than ranking one approach as universally healthiest.