1. Dry-heat method
- bake굽기(오븐처럼 닫힌 공간): cook in hot, dry air
- broil열원이 윗쪽: cook with heat source above food
- grill그릴(열원이 아랫쪽): cook on open grid over heat source
- roast굽기(열린 공간): cook uncovered in hot, dry air
2. Dry-heat method using oil
- deep-fry튀기기: cook submerged in hot oil
- pan-fry볶기: cook in hot oil or butter
- saute기름에 데치기: cook quickly in small amount of hot oil or butter
- stir-fry휘저으며 볶기: cook in small amount of hot oil while stirring rapidly
3. Moist-hiat method
- boil끓이기: cook in rapidly boiling liquid
- braise졸이기: cook, covered, in small amount of liquid, usually after browning
- microvave전자레인지 사용: cook with radiation
- poach끓는 점 아래의 온도로 끓이기: cook in liquid that is hot but not boiling, about 71℃-82℃
- simmer고는 방식: cook in softly boiling liquid
- steam찌기: cook in steam
* blanch데치기: Scalding or shocking certain fruits orvegetables witth oil or boiling water for a short period and then submerged in cold water to halt the cooking process
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