SAUTE
To fry quickly in small amount of oil with high heat in a skillet.
SEAR
To brown the surface of meat or fish in intense heat. To seal and enhanced the flavor.
STEAM
To cook the food in steam of boiling water in a covered pot or steamer.
STIR-FRY
Chinese way of cooking food in small amount of hot oil.
photo credits: www.inmagine.com
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