# data[].attributes.body
Oven

# data[].attributes.body
Stewing – Stewing is similar to simmering in that the liquid is heated until it forms gentle, yet quickly moving bubbles.

# data[].attributes.body
Scalding – Water that has reached 150° F is considered scalding. At this temperature, water will have bubbles attached to the side or bottom of its container that does not release or move as they do with simmering or boiling water.

# data[].attributes.body
Poaching – Partially or fully submerging food into water or another liquid that has reached 160-180° F is called poaching.

# data[].attributes.body
Braising – Braising involves simmering large cuts of meat in a small amount of liquid in a covered dish.

# data[].attributes.body
Boiling – At sea level, water boils at 212° F. Boiling water has large, vigorous bubbles, which can disrupt or damage delicate foods.

# data[].attributes.body
Blanching - Blanching involves dropping food into boiling water briefly and then immediately halting the cooking process by submerging the food into ice water.

# data[].attributes.body
Sautéing involves very high heat and very little oil is used. The ingredients are added once the oil starts to smoke slightly. Less oil is needed because the high heat prevents moisture from escaping and as well as being safer from oil splattering and potentially causing a fire. Sauteing can be nerve-wracking due to the intense heat and sound of the product being cooked.

# data[].attributes.body
Pan frying involves cooking an ingredient in a frying pan at a medium-high heat. Think the “6-7” indicator on your stove. Pan-frying involves much more oil than usual as it helps prevent moisture releasing from the ingredient.

# data[].attributes.body
Deep-fat frying or Deep Frying is another popular method of cooking. As odd as it sounds, deep frying is not considered a moist-heat method but rather a dry heat method. What separates deep frying from boiling is the temperature.

# data[].attributes.body
Broiling is similar and almost reverse to Grilling in that is uses radiant heat from an overheat source. Broiled foods are placed on a preheated metal grate and the heat above cooks the meat while the grill below marks it.

# data[].attributes.body
Grilling is the favorite past-time of many men around the world and they all love to cook a nice ribeye or t-bone. This dry-heat method is desired for the flavor that is imparted from the rapid convection cooking.

# data[].attributes.body
Roasting/Baking uses the air, or convection, to transfer heat to an ingredient. Your oven provides this cooking method, and is used because of its highly-accurate temperatures and ability to cook evenly for longer controlled periods.