Heat through an intervening medium.
Water, the medium.
Boiling.—Cooking in boiling water, temperature, 212° F., or 100° C.
Simmering, stewing, or “coddling.”—Cooking in water below the boiling temperature, 180° F. up to 210° F.
Steaming.—Cooking in a receptacle into which steam penetrates, 212° F.—or in a closed receptacle surrounded by steam or boiling water as in a double boiler, or a “steamer,” temperature from 200° F. to 210° F.
Fat, the medium.
Deep fat frying, temperature 350°-400° F.
Heated surfaces, the medium.
Pan broiling.—Cooking of chops or steaks in a heated pan, without additional fat.
Sauté.—To cook in a heated pan with a small amount of fat, enough merely to prevent the food from sticking to the pan and to hasten the browning process. “Baking” cakes on a griddle is a modification of this method.