Roasting and baking use oven heat between 200-400 degrees. Broiling heats food above surface at 400 degrees for crispy exterior. Frying cooks food in oil bath after breading. Steaming uses boiling water to create steam for gentle cooking. Grilling exposes food to radiant heat from open flame
Grilling uses direct flame for tender food without adding calories. Roasting involves indirect heat from all sides at 200-450°F. Broiling uses high heat (400°F+) for crispy exterior and tender interior. Baking uses indirect heat from all sides at lower temperatures
Total cooking time is 25-40 minutes. Prep time is 10 minutes, cooking time is 15-30 minutes. Beetroot should be cut into quarters with skins on. Steaming preserves nutrients and is hands-off
Thaw frozen shrimp under cold water for 5 minutes. Remove veins by cutting along back and pulling up black intestinal vein. Rinse shrimp thoroughly and store on ice. Season shrimp with salt, pepper, and optional spices