Which cooking method is typically not used for grains?

Broiling is the cooking method typically not used for grains. This technique involves cooking food with direct, high heat from above, making it more suitable for items like meats and vegetables that benefit from quick cooking and caramelization. Grains, on the other hand, usually require a slower cooking process that allows for the absorption of water or broth, which helps to soften them and achieve the desired texture.

In contrast, baking, boiling, and sautéing are all appropriate methods for preparing grains. Baking is often used for dishes like grain-based casseroles or bread, where grains are combined with other ingredients and cooked in an oven. Boiling is the most common method for cooking grains such as rice or pasta, as it efficiently hydrates the grains. Sautéing can also be applied when using grains in a mixed dish, allowing for flavor development through the addition of fats and aromatics. Thus, broiling stands apart as an unsuitable technique for grain preparation.