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Cooking methods are different ways to make food hot and yummy. Some ways use water, some use air, and some use oil to cook the food.
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Boiling is the process where a liquid turns into vapor when its vapor pressure equals the atmospheric pressure, occurring at a specific temperature known as the boiling point. This phase transition involves energy absorption, which is used to break intermolecular bonds rather than increase temperature, resulting in a constant temperature until all the liquid has vaporized.
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Roasting is a cooking technique that uses dry heat, typically in an oven, to evenly cook food and enhance its flavor by caramelizing its surface. This method is ideal for meats, vegetables, and nuts, providing a crispy exterior while preserving moisture inside.
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Sautéing is a cooking method that involves cooking food quickly in a small amount of oil or fat over relatively high heat. This technique enhances the flavor and texture of food by promoting browning and preserving moisture and nutrients.
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