Part 7/10:
Roasting: Dry heat method that cooks food evenly; ideal for achieving a browned exterior.
Boiling and Blanching: Essential for cooking pasta or vegetables; remember to cool blanched vegetables in ice water to maintain color.
Grilling: Cooking food over direct heat for a smoky flavor; practice proper heat distribution for best results.
Braising: Combining dry and wet heat to tenderize meats; ideal for tougher cuts.
Searing: Creating a deep brown crust; essential for flavor development.
Frying: High-temperature cooking for crispy results; essentials include oil temperature and ingredient handling.