Temperature and Texture

The same ingredient turns out completely differently depending on the heat. Slow cooking at 80-90°C breaks down tough collagen in meat into gelatin over hours, giving you tender, fall-apart textures that high heat cannot.

Deep frying instantly vaporizes surface moisture, drying the outer layer into a crisp, browned crust. That rapid drying is what creates the crunch — not any sealing of juices inside.

Steaming holds on to more vitamins than boiling, because water-soluble nutrients stay in the food instead of leaching into the cooking water. This is why steamed vegetables keep more of their vitamin C.