Broiler-frying
Comes from the less used parts
Roasting, broiling, pan-broiling, pan-frying, and grilling
Roasting or moist heat cooking methods
Capon, Rock-cornish Hen, and Roaster
Good for dry heat:broiling, grilling, and frying
Should be opaque and flakey when done
Dry heat
Dry heat: grilling, broiling, frying, and sauteing
don't micraowave shaellfish in the shell, may exploed
be aware of how fragile you are cooking is when deciding on cooking methods
Moist heat
Comes from the more used and developed part
low and slow; roasting, braising, stewing
