Baking and roasting have a similarity: they both require direct heat from an oven to cook food from all sides. However, roasting is used for meats and vegetables, while baking is used for breads, pizzas, and cakes. Baking is usually at a lower temperature than roasting.
This cooking technique requires the food to be immersed in water which is or will reach the boiling point of 100 Centigrade (212 ° F). Boiling water produces large bubbles, which keep food moving while it cooks.
Delicious hot sweet corn and milk beverage just like the one grandma used to make…
Frying requires the use of a pan or pot and oil or some other type of fat or butter at a high temperature. The food is placed in the oil, either little oil or so much that the food is submerged. The end result is food that retains its moisture, flavor and obtains an impressive golden brown color.
This is a gentler or slower method of cooking food than simple boiling. A higher temperature than poaching is used, which is usually between 82 ° C (180 ° F) and 96 ° C (205 ° F). This temperature is below the boiling point but produces small bubbles. To perform this simmering method, you first bring the water to a boil and then lower the temperature.
When you steam, the water or liquid is continuously boiled to produce a constant amount of steam. The steam surrounds the food and cooks it completely while maintaining its moisture.
There are different ways of steaming. Large restaurants have their own steamers or combi steamers. Other methods include using a pot of twigs, leaves, baskets, the microwave, and even wrapping food in foil before putting it in the oven or grill.