Broil is the process of cooking food by cooking it over or under radiant heat. Usually when you think of broiling, you think of that setting on your oven where the heat comes only from the top heating element to cook your food. That is broiling. Broiling if most often used to cook meats, but also can be used to quickly cook or brown dishes topped with cheese or other toppings. Just be sure to watch your food carefully while broiling as the heat radiating from that top element is extremely hot.
Frying is the cooking of food in oil or another fat, Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. Foods can be fried in a variety of fats, including lard, vegetable oil, rapeseed oil and olive oil. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature. A variety of foods may be fried, including the potato chip, bread, eggs and foods made from eggs, such as omelettes or pancakes.
Grill is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below (as in North America). It is sometimes incorrectly referred to as barbecuing which is a slow cooking technique. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly.
Saute is a method of cooking food, that uses a small amount of oil or fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished bydeglazing the pan's residue to make a sauce.
Steam is the technical term for the gaseous phase of water, which is formed when water boils. Technically...
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