KITCHEN TECHNIQUES

Here's a handful of hints and explanations to help you in the kitchen:
BAKING: This dry-heat cooking method takes place in an oven, usually
with a temperature below 400°F/200°C, primarily involving foods that
lack structure before becoming solid, such as muffins or cakes.
BAKING AND ROASTING WITH SILICONE MATS OR BAKING PARCHMENT:
Lining your baking sheets and pans with silicone mats or baking
parchment before placing ingredients on them allows you to bake and
roast without oil and without the food sticking. It also makes cleanup that
much easier.
BRAISING: This cooking method uses both moist and dry heats.
Typically, the food is first seared at a high temperature before being
finished in a covered pan at a lower temperature with some cooking
liquid that may also add flavor. The cooking liquid is then sometimes
thickened to create a sauce or gravy.
ROASTING: Similar to baking, this dry-heat cooking method takes place
in an oven, usually with a temperature at or above 400°F/200°C.
Roasting involves cooking foods that already have a solid structure
before the cooking process begins, such as vegetables.
SIMMERING: This is a technique in which foods are cooked in a hot liquid
that is kept just below the boiling point of water. To keep a liquid
simmering, bring it to a boil and then lower the heat to a point where the
bubbles almost stop forming. Simmering is a gentle cooking method