最近在整理 Notion 的菜谱，找到一个很有意思的文章：Cooking Methods Explained & Need To Know Cooking Terms，调了关键点记录如下：

Dry Heat Cooking

Broiling：above、contact with fat（炸）

Grilling：beneath、flip、烤串

Roasting：inside 按oven、all sides、more slowly、meats or vegetables 烤鸭

Baking：all sides、bread、rolls、cakes

Sauteing：Saute，French word "jump"、炒

Moist Heat Cooking

temperature(Fahrenheit)：140 < Poaching < 180(tiny bubbles) < Simmering < 205 < 212(boiling point) < Boiling
without oil or fat

• Poaching：low heat、tilapia, cod、煮（低温水煮）鱼、煮蛋（a soft, tender egg white and creamy yolk）
• Simmering：first bring water to the boiling point and then lower the temperature、Rice，Grains，Dried beans and Legumes 煮饭、煮/煲汤
     - it produces a rich flavorful broth that can be used in soups or stews.
• Boiling：boiling point, large bubbles、煮面、煮蛋（hard- or soft-boiled eggs, The texture of the yolk can range from firm to creamy）
     - slow boil：means that the water has just started to produce large, slow-moving bubbles but is not quite heated to the boiling temperature.
     - full boil：occurs at the boiling point and results in fast-moving, rolling bubbles.
• Steaming：蒸
     - Other methods of steaming：using a pot and steamer basket, using a microwave, or wrapping foods in foil so they can steam in the oven

Combination Cooking

first seared in a hot oiled pan then transferred to a larger pot to cook in hot liquid

• Braising：only partially submerged in simmering water, Smaller cuts of meat, pork shoulder, lamb shank 炖五花肉
     - Sauteing
     - Simmering：low heat，liquid becomes reduced
• Stewing：completely submerged in hot liquid、brisket, oxtail, parsnips, turnips 炖牛腩、牛尾
     - a thick, flavorful gravy filled with tender bites of meat and soft vegetables