Cooking methods
Sunday dinner ideas by cooking method
How the main is cooked decides what the afternoon looks like. A roast holds the oven for an hour and leaves you free; a stir-fry is ten minutes at the stove and thirty at the cutting board; a braise can be made the day before. These pages sort the gallery by that.
Each page lists only plans whose method was confirmed by reading the recipe itself, not guessed from the dish name — so a page says how many of its dinners that covers. Schnitzel, tonkatsu and milanesa sit together here, because they are one technique in three cuisines.
11 pages to browse
- Pan-seared89 plans
Searing is a hot, dry pan and a surface that has been dried properly first.
- Grilled63 plans
Grilling is direct radiant heat and very little else.
- Roasted57 plans
Roasting is dry oven heat working on something large enough to develop a crust before the middle overcooks.
- Braised45 plans
Braising cooks something tough in a little liquid, covered, for a long time — until the connective tissue gives up and turns to gelatin.
- Baked34 plans
Baking here means the dish is assembled cold and finished by ambient oven heat — gratins, casseroles, tarts, anything that goes in as components and comes out as one thing.
- Stewed29 plans
A stew is braising's looser cousin — more liquid, smaller pieces, and the cooking medium served as part of the dish rather than reduced to a sauce.
- Curry26 plans
Curry is not one dish or one cuisine.
- Stir-fried25 plans
Very high heat, constant motion, and everything prepped before anything is cooked.
- Breaded & fried22 plans
Flour, egg, crumb, then fat.
- Steamed17 plans
Steam cooks gently and, unlike a pan or an oven, cannot get hotter than boiling.
- Deep-fried5 plans
Full submersion in hot fat, which cooks fast and evenly because the heat reaches every surface at once.
Methods filling up
A page opens once it has 4 plans. These are on the way.
- No-cook 1
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