Dry heat
Grilling, roasting, pan-frying and baking: fast browning and surface dehydration.
COOKING SCIENCE · TECHNIQUES
Cooking Methods
Choose a cooking method by understanding how it moves heat.
Every cooking method is a different way of controlling heat, moisture and time. A hot pan can create a dry, browned crust while a water bath cooks gently and evenly. Pressure raises the boiling point of water; steam surrounds food with moist heat; microwaves excite water molecules within the food. Understanding those differences helps you choose the right technique instead of relying on rules alone.
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EXPLORE TOPICS
What this hub covers
Start with the question or ingredient behavior you want to understand. These launch topics are editorial overviews until real child guides are published.
Moist heat
Poaching, steaming and simmering: gentler heat and better moisture retention.
Low & slow
Slow cooking and braising for collagen-rich cuts and long transformations.
Precision cooking
Sous vide and controlled-temperature cooking for even doneness.
Pressure cooking
Higher pressure, higher boiling temperature and faster extraction.
Microwaves
Fast dielectric heating with specific strengths and limits.
Choosing a method
Match thickness, fat, connective tissue, starch and desired texture to technique.
WHY IT MATTERS
Use the science to reason about the result
Every cooking method is a different way of controlling heat, moisture and time. A hot pan can create a dry, browned crust while a water bath cooks gently and evenly. Pressure raises the boiling point of water; steam surrounds food with moist heat; microwaves excite water molecules within the food. Understanding those differences helps you choose the right technique instead of relying on rules alone.
KEEP EXPLORING
Related Cooking Science hubs
COOKING SCIENCE
Return to the complete Cooking Science map
Explore all eleven hubs and move between ingredients, methods, equipment and core food-science principles.