Common Cooking Techniques
Frying, Sautéing, Braising, or steaming?
Oil into a skillet. Heat over medium high heat until hot, never overcrowd the pan.
Frying
Small amount of oil in a skillet. Heat over medium high until hot. Food cut into uniformly small pieces and patted dry. No overcrowding, and stir.
Sauteing
Small amount of oil in Dutch Oven, heat over medium high, pat food dry, when brown return to pan w/ small amount of liquid, cover pan, boil, simmer.
Braising
Steamer basket/Bamboo steamer inside pan with water, boil, place food inside basket, cover and steam, make sure pan does not run dry.
Steaming