Poaching is a moist heat cooking method, subcategorized by shallow and submerged poaching. It is often associated with delicately flavored foods that do not require lengthy cooking times to tenderize them, such as eggs, fruit, or fish.
Shallow poaching:
For shallow poaching the food is placed in just enough liquid to come approximately halfway up the sides. [...]

With the convenience of supermarkets providing chicken parts, we don’t often have to cut up a whole chicken. However, pre-cut chicken parts are often not uniform in size and shape, contain bits of shattered bone, and usually more expensive than buying a whole chicken. If you haven’t cut up a chicken carcass before, then it [...]

Sautéing is a dry heat cooking method in which heat is conducted by a small amount of fat. This type of cooking firm’s meat without breaking down connective tissue. Sautéing is not recommended for tougher cuts of meat or high in connective tissue.
Sautéing is best suited for boneless, naturally tender, and single serving size, sliced [...]

In the beginning, God created the Heavens and the Earth and populated the Earth with broccoli, cauliflower and spinach, green and yellow and red vegetables of all kinds, so Man and Woman would live long and healthy lives.
Then using God’s great gifts, Satan created Ben and Jerry’s Ice Cream and Krispy Creme Donuts. And Satan [...]