My brothers girlfriend years ago used to cook everything in a couple of inches of water in a skillet. A burger, porkchop .. any kind of meat she basically poached it but she always said that was the way she fried it. Healthier probably .. fried..
nope.

My Mom's sisters even though they grew up here used to cook the same things my Mom did but with drastically different techniques. They had adapted to cooking things the way they were done in the areas they live in now. All of them married and moved to different parts of other states. It was always interesting when they would all be cooking for the family reunion held in our front yard. She had one sister whom you could count on two things with. Any poultry she cooked was under cooked and not to be touched and any greens she brought to the table were still gritty.

My complete inability to make gravy in my younger years. My Dad tried to teach me. He took out a skillet and used bacon drippings, veg oil etc along with flour using milk, coffee and even beer. Perfect gravy everytime. When I tried it - burned mush. Well I can make it now but even now I sometimes use cheater gravy. Mix 2 Tbs flour, with 2 pkts of beef bouillon into 2 cups water, stir until mixed and throw that into the pot with the meat.