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...Food n contents moist heat cooking methods boiling poaching steaming stewing braising pressure microwave dry roasting sauteing grilling baking fry deep frying pan stir wok when practical save the liquid for use in stocks sauces and at a temperature of about casseroles c f steam with to add vitamins sprinkle some completely sepa fresh herbs onto cooked rated you can commercial steamer or pot rack that suspends above small generally meth amount simmering ods usually tips water stock advan flavoured like tage is it transfers more wine infused same as lemon etc result cooks faster fewer nutrients are lost may vary from these particularly suitable prepar ing pasta rice pulses vegeta under point bles referenced below though not exhaustive common techniques ideal nutrient retention vegetables potatoes because long time results addi meat often browned before tional loss through osmosis added meats lot tem boiled out into be steamed their own perature large diameter juice particular way if poss...