Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Braising and stewing are common cooking techniques. Common cooking techniques include stewing, stir-frying, pot-roasting, braising, and smoking. Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. They are cooked using a variety of methods including baking, stewing, braising, steaming and deep-frying. Meatballs are cooked by frying, baking, steaming, or braising in sauce. A ballotine is cooked by roasting, braising or poaching. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. Methods of preparation include braising, stewing, and "sous-vide". Other techniques include shallow frying, double steaming, braising and deep frying. Thermal cookers appeal to Cantonese cooks because many Cantonese dishes require prolonged braising or simmering. They are typically used for braising, searing, shallow frying and general cooking. The usual methods of cooking include using Silkie to make broth, braising, and in curries.