Sauté, Pan Fry, or Stir Fry To cook food quickly (for just a few
minutes), in a small amount of fat (oil, butter, etc.), in a
sauté pan or wok over direct heat. Foods that are commonly
sautéed include meats, poultry, and vegetables. To heat a liquid
until bubbles break the surface (212 °F at sea level, lower at
altitude). Boiling is a common way to cook foods such as pasta,
sauces, and vegetables. To cook food gently in liquid at a
temperature that is just below the boiling point so that tiny
bubbles just begin to break the surface. Foods are typically
brought to boil over high heat, and then the heat is reduced to
simmer with a lid on the pan/pot to finish the cooking. Foods
that are commonly simmered are sauces, rice and some other
grains, and dried beans. To cook for a short period of time over
high heat at the beginning or end of cooking, often to enhance
flavor and texture, and create a nice cooked look. Browning is
usually done on the stovetop, but also may be achieved in a
broiler. Foods that are typic