Food that's cooked by submerging partially or fully into hot oil. Often leads to a crispy or crunchy texture and golden color.
A food that has been steeped in liquid with another ingredient so as to extract the flavour of the ingredient. Often used with herbs.
Food that has been cooked with dry heat in an oven or over a fireplace . Often leads to a browned exterior and crisp coating.
Food that's briefly fried during a bit of fat then is slowly stewed during a covered pot. leads to a seared, crispy exterior including a young interior texture.
A food that was scalded in boiling water then moved to cold water to prevent cooking. leads to a softened texture.
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