Information adapted from LifeHacker
| Method | Temperature | Heat Type | Cooking Time | Uses/Characteristics |
|---|---|---|---|---|
| Bake/Roast | Low to High | dry | Varies | Desserts, Breads, Meat, Vegetables Evenly distributed, indirect heat |
| Blanch | High to Ice | moist | Very Quick | Vegetable, Fruit Two steps: 1. Boil, 2. Dip in ice water |
| Boil | High | moist | Quick | Pasta, Rice, Vegetables, Fruit Rapid, large bubbles |
| Braise | Medium-Low | moist | Fairly Slow | Meat Tenderizes & intensifies flavor |
| Broil/Grill | High | dry | Quick | Meat, Vegetables, Fruit Direct heat - Cook, Char, Sear, Crust |
| Deep Fry | Medium | dry | Very Quick | Desserts, Meat, Vegetables Crispy - requires submersing in fat |
| Double Boiler | Low | dry | Slow | Chocolate, Custards, Sauces For delicate ingredients |
| Pan Fry | Medium | dry | Quick | Meat, Vegetables, Fruit Even cooking - requires little fat |
| Poach | Medium-Low | moist | Slow | Meat, Vegetables, Fruit Infuses flavor, keeps shape |
| Saute | Medium-High | dry | Quick | Meat, Vegetables, Fruit Searing - requires little fat |
| Scald | Low | moist | Quick | Liquids, Milk, Custards For heating delicate ingredients |
| Simmer | Medium-Low | moist | Slow | Liquids, Soups, Stocks, Reducing Infrequent, small bubbles |
| Steam | Low | moist | Slow | Vegetables, Meat Most gentle & retains nutrients |
| Sweat | Medium-Low | dry | Fairly Slow | Vegetables Used to extract flavor from items. |
| Torch/Flambe | High | dry | Very Quick | Desserts. Meringues Flame or lit alcohol to char/sear |