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I made boiled chicken and veggies (to minimise fat intake) and it was a lot less tough, oily and it took slightly longer to cook.

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Baking is my favorite! I've made several different cakes and overall I did notice that when using dark pans like my bundt pan the cake will bake faster than if in a lighter metal or glass pan. I've also found that whenever I'm making muffins or cupcakes the end result comes out more evenly and fully baked if I use the muffin cups with the additional tinfoil layer verses the plain paper ones.

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I enjoy baking the best and normally its desserts. I used a method once I believe called docking which is poking holes into bread or dough which prevents too much rise. I like that with baking you are able to make breakfast, lunch or dinnner. There is a wide variety of food you can bake.

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I also enjoy baking whenever I'm home. I like to bake cookies, they turn out well when I put them in the oven. I did not know that baking can be traced back to Ancient Rome, the resort I work at has a pastry chef. I also fount it interesting that the temperatures can vary to as low as 250 and as high as 500 degrees.

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I know we grill quite often at our house in the summer months. We grill chicken, burgers and fish most often. I learned that a toaster is actually a grill. I have used a toaster before, I enjoy having my toast crispy. I know that sometimes, toast can become burned using this method.

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I love to bake when I make dinner.  I like to throw chicken or steak on a pan with some veggies and bake them together.  It's super simple and easy.  I noticed that I had to treat the meats and veggies different when cooking.  I usually have to add the vegetables about halfway through cooking the chicken to avoid overcooking them.  I like this method because everything gets cooked through evenly and everything always comes out nice and tender.

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I love to bake when I make dinner.  I like to throw chicken or steak on a pan with some veggies and bake them together.  It's super simple and easy.  I noticed that I had to treat the meats and veggies different when cooking.  I usually have to add the vegetables about halfway through cooking the chicken to avoid overcooking them.  I like this method because everything gets cooked through evenly and everything always comes out nice and tender.

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I have fried tortilla chips and fries and both of them turn to a light brown color. When you first put them in the oil starts to bubble, but as they are frying the bubbles become less and less, untill there are none.

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I like to grill whenever I can, even during the winter. I grill just about everything chicken, pork, beef, potatoes, corn, carrots, green beans, pineapple, tortillas, pizzas, etc. I like to grill because it adds a different flavor than cooking other ways. I notice all my food normally tastes better, doesn't take as long, and tends to fill me up more than if I were to bake or pan fry. In my opinion it also limits the fat/grease content in some of the foods.

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I have fried sausage and eggs almost every morning for breakfast and the sausages turn to almost brown on top and bottom after using vegetable oil. Next I added a couple eggs into the pan and began mixing the two along with the sausages for about a few minutes until they are ready.

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I flambed chicken for a nice taco. I've done a taste test between flamed chicken and non flamed chicken for me I personally found not a big difference it did have a slit carmilization but besides that nothing else really changed. I would have to say that when you flambe its more for looks than it is for actually taste.

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I love to grill a nice steak on a summer evening or noon. Burgers on Sunday with my dad is a nice way to relax on a Sunday. Chicken wings are also a fun one, saucing them before you plate them.

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I have sauteed mushrooms, which is one of my favorite veggies. I typically saute the veggies with a splash of olive oil. When they saute, I notice that the mushrooms get a little crisp on the outside and softer on the inside more. Depending on how long you saute them and what the heat is, they normally still have a slight crunch to them but the oil softens them as well. They also become smaller in size.

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I made pan-fried breaded chicken breast patties for sandwiches recently. The oil kept the breasts from sticking to the pan. It also crisped up the breading like it would in a deep-fryer.

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i have baked a delicious cake made from sweet Cocoa powder that was called Cocoa Devil's Food Cake, with a delicious tasting, already made Cream Cheese Frosting. I followed the recipe instructions from my Joy of Cooking book 75th anniversary, and the cake turned out delicious especially since I used sweet Cocoa powder as an ingredient. i had made it quite a few times since the sweet Cocoa powder came in a big size can, and it didn't take a lot to make it.

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I had broiled boneless chicken breast. I had put seasoning on a plate with some oil, then I had dipped my chicken breasts into the seasoned oil, then I placed the chicken breasts on the broiler. I checked for doneness with a thermometer inserted into the thickest part of the meat.
I also grilled hamburgers while I was working at a Music Concert at Alpine Music Valley in 2019. I grilled a lot of burgers, and they were done and tasted good.

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I sauted myself steak. First it was a nice size steak. I had to use my heavy cast iron skillet. It cooked good with the help of the heavy skillet and it tasted great afterwards.
I also fried an egg. I putted in the pan. I did not bust the yoke as I use to do, I seasoned it with salt, I letted the egg yoke cook all the way through, the end result was that it tasted a whole lot better than the fried eggs that I use to make after busting the egg yoke.

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I have boiled beef franks and jumbo turkey franks. i simmer stocks in my Culinary Skills 1 class. I have poached foods before.

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i have never flambed any food before.

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I baked gluten-free cupcakes with the baking method before. When I started I did have to watch my heat when baking the cupcakes. The cupcakes did call for the oven to be preheated. I didnt want the cupcakes to become dry from baking too long. I did bake the cupcake with a dark muffin pan and used paper muffin cups. The cupcakes did come out moist and evenly cooked.

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I Saute and Fry things almost every day. Recently I used a couple of methods put together to make a quiche. Aside from prebaking the crust, and later the quiche itself; the first ingredients that I used were sauted garlic, mushrooms, and shallots. Its a small step but that with the bacon and other fresh ingredients were super important for the flavor that I wanted. All the sauted ingredients got a very slight caramelization, but no burn on them.

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Every morning I make eggs with sautéed onions, peppers and mushrooms in them. I also like to sauté mushrooms and other vegetables to go with my dinner most nights.

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I use to always bake with my mom. a general observation I learned is that you have to be exact with the ingredients otherwise it will not turn out. Every time I bake, I feel like the desert turns out different each time. Also, I always bake my chicken with olive oil. I noticed that olive oil burns faster than other oils.

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I enjoy slow roasting beef roasts in the oven. I normally pair them with carrots, mushrooms paired with a cream and liquid soup. I feel that by doing this, I get a nice gravy and my beef stays moist, not dried out. I like being able to smell the different smells while the beef is cooking also. 

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I enjoy slow roasting beef roasts in the oven. I normally pair them with carrots, mushrooms paired with a cream and liquid soup. I feel that by doing this, I get a nice gravy and my beef stays moist, not dried out. I like being able to smell the different smells while the beef is cooking also. 

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I like to sometimes help my mom bake certain things. We have banana Nutella muffins, choc chip cookies, banana bread, cakes, etc. During the cooking process of these I noticed how all of them got bigger and more fluffy due to being baked.

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Baking is something that I excel at, especially making it unhealthier than it was. I'm trying to challenge myself to make things healthier

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So when I cook steaks, lately i've been using a sous vide machine to get them to the exact temp i want them at. I have notice whenever i use it the color on the steaks doesn't look the best but is easily fixable by searing the meat.

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I have poached eggs before and had a nicely cooked runny yoke

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I haven't done a lot of cooking, but on the weekends I like to make eggs and bacon in the morning. I prefer over easy eggs. When I first learned how to do it I thought they were turning out really well, but lately I am having trouble with when to flip them and the yolk is cooking more than I want it to. Also I like to use olive oil but sometimes I think I use too much and the eggs are really oily.