This is a glossary of terms used in the recipes:
Basting: Basting is a cooking technique that usually involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice.
Sautéing: Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. Food that is sautéed is browned while preserving its texture, moisture and flavor.
Pan-frying: Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan (although, in the case of a greasy food such as bacon, no oil or fats may be needed).
Stir-frying: Stir frying is an umbrella term used to describe two techniques for cooking food in a wok while stirring it.
