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12 cards from this deck
Water, steam or other liquids
100°C
Convection
70-85°C
Boiling 100°C, poaching 70-85°C
Steam vapour, no direct water contact
No water contact, prevents nutrient leaching
Small pieces, minimal liquid, slow gentle heat
High-heat searing then slow cooking with liquid
High pressure raises water boiling point above 100°C
Steaming and poaching
Water-soluble vitamins dissolve into cooking water
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