Cooking Technique where food is placed on a rack under a direct flame.

Cooking food with the vapour formed from boiling water. The food does not touch the water.

Cooking food (typically tough, large cuts of meat) with a sear and then in the oven or on the stove for a long time with small amounts of liquid.

Cooking small cut food with a sear and then completely covered with liquid for the remaining cooking time.

Cooking food by completely submerging it in heated fat or oil.

Cooking vegetables in a small amount of fat uncovered until moisture is released/ softened.

Cooking food (typically large pieces of meat) in closed area, like an oven.

Cooking food (typically bakery items) with hot air in a closed area, like an oven.

Cooking food by placing it on a rack over a flame.

Big bubbles popping at the surface

Cooking food in a pan with some fat