"""
Core cooking methods and their application at Cardinal Hearth.
"""

title: str = "Cooking Methods and Applications"

content: str = """
Understanding heat transfer and cooking methods ensures properly executed dishes.
Each method has optimal applications and common pitfalls.

**Dry Heat**: Searing creates Maillard browning and fond; use high heat and
avoid crowding. Roasting and baking use convection; monitor internal temps.
Grilling imparts marks and smoke; manage flare-ups and zones for different
proteins.

**Moist Heat**: Braising and stewing break down connective tissue; low and
slow with liquid. Poaching and simmering for delicate proteins; maintain
sub-boil temperature. Steaming preserves nutrients and color; do not overcook.

**Combination**: Searing then braising (e.g., short ribs) builds flavor before
slow cooking. Pan-roasting: sear on stovetop, finish in oven for even doneness.

**Fats**: Sauté uses minimal fat and high heat for quick cooking. Pan-frying
uses more fat; shallow or deep. Confit uses fat as the cooking medium at
low temperature.
"""  # noqa: E501

version: str = "0.0.1"
