Now that you know all the ways to cook you should be able to apply them to any chunk of food that stands in front of you.

      A potato will lend itself to roasting or baking. Sliced up it can be sautéed, fried, put into a stew, boiled, poached, steamed, pressure-cooked, and, although it’s unusual, pot-roasted or double-boiler cooked too. As long as you bear in mind the limitations of protein foods you can do anything any way. The only limit I would put upon you is that of using good-quality meat for the first four heating methods – dry radiant heat, oven heat, sauté, and frying.