Boil – To cook in water at 212° F (100 C). Boiling is a violent process and can decimate food. Thus recipes often recommend bringing water to a boil and then lowering the heat.
A wet cooking method.
Broil – A cooking method using high, dry heat (usually from above in most ovens) to cook foods (usually meats) without water or oil. Traditionally only the best cuts of meat can be broiled as the quick done-time means connective tissues won’t have a chance to break down.
A dry cooking method.
Roast – To cook in an oven, usually at high heat. Generally reserved for large cuts of meat or whole birds, roasting imparts deep flavors to foods, usually through some caramelization. Sturdy vegetables such as cauliflower or beets are excellent choices for roasting.
A dry cooking method.
(Thanks to Ruhlman’s Elements of Cooking)
Sauté – From the French, meaning literally “to leap.” To cook food in a shallow pan with a little oil over extremely high heat.
A dry cooking method.
Sear – To brown, usually beef, over extremely high heat with no oil. Activates the Maillard reaction.
A dry cooking method
Simmer – To cook in liquid just below boiling, either at the point where steam bubbles barely form or just stop forming. A gentler cooking method than boiling, most agree simmering liquid should be kept between 180° F and 200° F (82° and 94° C)
