traditional cooking techniques

Traditional cooking techniques include methods like boiling, roasting, grilling, steaming, sautéing, and braising. Boiling involves cooking food in hot water or broth; roasting uses dry heat in an oven; grilling sears food over direct heat; steaming cooks with vapor for gentle heat; sautéing quickly cooks small pieces in a small amount of fat; braising combines searing and slow simmering in liquid. These techniques develop flavors, textures, and aromas through controlled heat and moisture, often passed down through generations, creating rich culinary traditions rooted in local ingredients and cultural practices.