Steaming
Cooking via water steam, gentle to nutrients through minimal cooking liquids
Examples: vegetables, potatoes, fish

Stewing
Cooking in own liquid, gentle to nutrients through minimal cooking liquids
Examples: vegetables, potatoes, fish

Cooking under pressure
Cooking under pressure, high temperatures at short cooking time
Examples: meat (e.g. goulash, roulades), fish, vegetables

Braising
Roasting and cooking in little liquid, preservation of vitamins and minerals if cooking liquid in continuous use
Examples: fish, vegetables