Although similar to broiling, grilling uses a heat source beneath the cooking surface. Grills may be electric or gas, or they can burn wood or charcoal, which will add a Smokey flavor to the food. Grilled foods are often identified by the crosshatch markings. Grilling is a dry-heat method of cooking. Cooking by dry-heat is  [...]

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 [...]

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, [...]

Roasting Recipes at the end of post Roasting is one of the oldest methods of cooking meat.  Originally it was done either on a spit or rod, turning slowly over an open fire. The most accepted method today is in the oven.  Usually only the finer cuts of meat are roasted. Roasting and baking are the [...]