Regimes

The heat-and-moisture environments that several cooking methods share.

• Combination sear then moist, long duration
• Dry heat via fat
• Dry heat, high surface temperature, evaporative
• Enclosed medium / conductive shell
• Low temperature, precisely controlled
• Moist heat at or below boiling
• Moist heat under pressure
• Smoke-bearing
• Transformation without conventional cooking heat
• Volumetric / dielectric