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Mar 15
1. Boiling: Cooking food in a liquid, usually water, at a high temperature until it is fully cooked.
2. Grilling: Cooking food over an open flame or hot coals, usually on a grill or barbecue.
3. Roasting: Cooking food in an oven at a high temperature, usually with dry heat.
4. Baking: Cooking food in an oven using dry heat, usually for baked goods like bread, cakes, and cookies.
5. Frying: Cooking food in hot oil or fat, either shallow frying (pan-frying) or deep frying.
6. Steaming: Cooking food by exposing it to steam, usually in a steamer or over boiling water.
7. Sautéing: Cooking food quickly in a small amount of oil or fat over high heat, usually in a skillet or sauté pan.
8. Braising: Cooking food slowly in a small amount of liquid, usually in a covered pot or Dutch oven.
9. Slow cooking: Cooking food over a long period of time at a low temperature, usually in a slow cooker or crockpot.
10. Griddling: Cooking food on a flat surface, usually a griddle or skillet, with little to no oil or fat.
2. Grilling: Cooking food over an open flame or hot coals, usually on a grill or barbecue.
3. Roasting: Cooking food in an oven at a high temperature, usually with dry heat.
4. Baking: Cooking food in an oven using dry heat, usually for baked goods like bread, cakes, and cookies.
5. Frying: Cooking food in hot oil or fat, either shallow frying (pan-frying) or deep frying.
6. Steaming: Cooking food by exposing it to steam, usually in a steamer or over boiling water.
7. Sautéing: Cooking food quickly in a small amount of oil or fat over high heat, usually in a skillet or sauté pan.
8. Braising: Cooking food slowly in a small amount of liquid, usually in a covered pot or Dutch oven.
9. Slow cooking: Cooking food over a long period of time at a low temperature, usually in a slow cooker or crockpot.
10. Griddling: Cooking food on a flat surface, usually a griddle or skillet, with little to no oil or fat.
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