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The poaching process cooks beef with the use of simmering liquid in a covered pan. The liquid is brought to a boil, the beef is placed in the boiling liquid, the heat is reduced so that the liquid is at a gentle simmer, and the pan is covered.

crock pot, slow cooker, slow cooking

crock pot, slow cooking

The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.

Rotisserie Grilling Beef | Doneness For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics. Rotisserie Grilling Beef There are two methods of cooking beef using a rotisserie: direct heat cooking and indirect heat cooking.

crock pot, slow cooker, slow cooking

roasting, turkey, cooking, baking, Thanksgiving

crock pot, slow cooker, slow cooking

Cooking Rice with the Absorption Method | Cooking Paella | Cooking Risotto Cooking Rice with the Absorption Method Cooking rice with the absorption method is, perhaps, the method that most people are accustomed to when cooking rice, but it is often the most difficult.

crock pot, slow cooker

Stewing is a moist heat cooking process much like braising except that the meat is totally immersed in liquid rather than being only partially immersed as it is with braising.

Deep-frying, also known as deep-fat frying, is a process of immersing food in a deep pot containing heated oil, which cooks the food quickly, producing a crispy surface over a tender and moist interior.

People often use the terms barbecuing and grilling interchangeably, but they are two completely different cooking processes. While grilling refers to food that is cooked directly over high heat, barbecuing refers to foods that are cooked with a long, slow process using indirect, low-heat generated by smoldering logs or wood chips that smoke-cook the food.

Oven-Broiling | Pan-Broiling Broiling is much like grilling in that food is cooked directly with high heat. The difference between broiling and grilling is that broiling is usually done in an oven and the heat source is above the food (except when pan-broiling) whereas grilling is done on equipment that is generally used outdoors and the heat source is below the food.

Hot Liquid Cooking Techniques for Grain | Cooking Rye The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking most whole grains.

The stir-frying process requires high heat and the tossing and stirring of ingredients in a large pan to ensure quick and even cooking. A wok is the traditional type of pan to use for stir-frying because it has deep tapered sides which allows food to be stirred and tossed easily.

Pan-frying is similar to sautéing except that a little more oil is used, the cuts of beef do not have to be thin, and the cooking process may require more time. Like sautéing, high heat is used to sear the meat, creating a flavorful browned crust.

Shopping | Thawing | Marinating | Rubs | Cooking | CarvingGeneral Safety and Handling | Ground Beef Safety and Handling | Nutrition Shopping Lean boneless cuts yield up to 4 servings per pound.

The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.

Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking most whole grains.