2014 Oklahoma Cooperative Extension Service 9 Cooking methodMethod of heat transfer Roast/Bake Radiation, convection Broiling Radiation Boiling, steaming, frying, simmering, poaching, stewing Conduction (from fluid) Conduction (of fluid) Braising Conduction (from fluid & from vessel) Convection (not usually an issue because the small amount of liquid exists is usually very dense a& therefore doesn't circulate) Microwave Radiation
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