Pan-frying is done by adding enough fat to a hot pan so that the fat comes up about half an inch up the side of the pan. Food is partially submerged in the fat and then flipped over so the other side can cook.
Recipe to practice Pan Fried Tofu
Deep-frying is when food is completely submerged in a hot fat. The result is a crispy, golden brown exterior and a fully cooked interior.
Recipe to try Crispy Buffalo Fried Cauliflower
Sautéed foods are cooked in a thin layer of fat over medium-high heat, usually in a frying pan on the stovetop. Foods are just cooked until tender.
Recipe to try Sauteed Veggies
Typically, foods are boiled in water, which reaches a boil at 212 degrees Fahrenheit. Foods are completely submerged in the boiling liquid and cooked until tender, then drained.
Recipe to try Basic Quinoa
Roasting is generally the same as baking, but refers more to proteins and vegetables. Roasting is common to do in the oven and items are cooked until golden brown and tender
Recipe to try Seitan Roast
Baking is similar to roasting, but refers more to breads, pastries, and other sweet items. Most items are baked in the oven until cooked through.
Recipe to try Veggie Bake
Searing is done with minimal amounts of fat over high heat. Searing foods gives them a brown, caramelized outside, while not cooking the interior fully.
Recipe to try Seared Palm Hearts
To poach food, it should be completely submerged in liquid that is between 160 and 180 degrees. The food item remains in the liquid until fully cooked through and tender.
Recipe to try Poached Pears
When simmering food, it is usually cooked with a liquid in a pot on the stovetop. It is done over low heat and tiny bubbles should appear on the surface.
Recipe to try Homemade Vegetable Broth
Broiling is similar to grilling, except the heat source comes from the top. It is usually done in an oven by adjusting the setting to broil. Broiling happens very quickly and it’s best to watch the food carefully when broiling so it does not burn.
Recipe to try Spicy Glazed Pineapple
To cook an ingredient with steam, food is usually placed in a separate steamer over hot liquid. The food is cooked by the steam from the liquid and does not come in contact with the liquid.
Recipe to try Chinese Steamed Buns
Blanching is similar to boiling, except the food is par-cooked and then submerged immediately in an ice-bath to stop the cooking process.
Recipe to try Blanching Vegetables
Braising is a combination cooking method that first involves sautéing or searing an item, then simmering it in liquid for a long cooking period until tender.
Recipe to try Seitan Short Ribs
Stewing is similar to braising because the ingredient is first seared and then cooked in liquid, but it uses smaller ingredients like diced meats and vegetables.
Recipe to try Winter Vegetable Stew