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