Methods Of Cooking

8. Methods Of Cooking:

1. Boiling

2. Poaching

3. Stewing

4. Braising

5. Steaming

6. Baking

7. Roasting

8. Grilling

9. Shallow Frying

10. Deep Frying

1. Boiling:

The cooking of food in a liquid at the boiling point that is 100°C is termed as boiling. This liquid could be water, milk or stock.

There are two ways of boiling:

(i) First Way

(ii) Second Way

(i) First Way:

You put the stuff in cold water and don't wait for the water to boil.

For Example:

In stock.

(ii) Second Way:

You let the water boil first and then add whatever you want to boil.

For Example:

Rice, Potato

2. Poaching:

The cooking of food in the required amount of liquid at just below the boiling point is defined as poaching. Poached foods are always easy to digest (chicken, fish, vegetables).

These are two ways of poaching:

(i) Shallow Poaching

(ii) Deep Poaching

(i) Shallow Poaching:

Shallow poaching used for fish. Vegetable and chicken with the required amount of liquid.

(ii) Deep Poaching:

Deep poaching is used for poaching eggs which has to be a little deeper preferably a sauce pan.

3. Stewing:

Stewing is the slow cooking of food, cut into small pieces and cooked in minimum amount of liquid. The food and the liquid are served together.

Purpose:

Stewing is economical and stews have high nutrition values because cheap and tough meat and poultry which are not suitable for roasting or grilling can be made tender and palatable.

Advantages:

1. The meat juices which escape from the meat during cooking are retained in the liquid which is part of the stew.

2. Tough meat (exercise meat) can be easily made tender.

3. Correct slow cooking results in minimum amount of evaporation.

4. Braising:

Braising is a method of cooking in the oven (electric oven and gas oven). 

Transfer Of Heat:

(i) Conviction

(ii) Conduction

(iii) Radiation

(i) Convection:

Heat produce and rotated air a closed environment (Oven).

(ii) Conduction:

Cooking done an a stove, pan etc. Direct heat through a substance.

(iii) Radiation:

Direct heat (Bar Be Que, charcoal, naan) etc.

Oven, the food is cooked in the liquid, in a covered pan casserole or braising pot. It is a combination of stewing and pot roasting.

Purpose:

1. To give variety to the menu and the diet.

2. To make food tender, palatable tender, digestible and safe to eat.

3. To produce an enhance the flavor, texture and eating quality.

There are two ways method of braising.

(i) Brown Braising

(ii) White Braising

(i) Brown Braising:

Use for join and portion sized cuts of meat.

(ii) White Braising:

Is used for vegetables.

5. Steaming:

The method of cooking in which food is cooked by using steam, (Moist Heat) under varying degree of pressure is called steaming.

Purpose:

1. Easy to digest.

2. Pleasant and safe to eat.

3. Steaming minimize nutritional loss.

Advantages:

1. Easy to digest. 

2. Has a lot of nutritional value.

3. Counted in dietary food items.

4. Keeps cholesterol in cheat, healthy.

6. Baking:

Baking is the cooking of food by using dry heat in an oven where the action of dry convection heat is performed.

Purpose:

1. To make food digestible and safe to eat.

2. To create an eye appealing texture.

3. To create variety in the menu for example: bread, cake, cookies, potatoes etc.

7. Roasting:

The cooking in dry heat with the help of fat or oil in the oven is called roasting.

Purpose:

1. Enhance Flavors.

2. Retained and create the texture.

3. To create variety in the menu for example: bread, cake, cookies, potatoes etc.

8. Grilling:

This is the fast method of cooking through radiant heat sometimes known as broiling.

Purpose:

1. Uncomplicated dishes.

2. Difference in flavor of other methods.

3. High appealing texture.

4. Fast cooking.

9. Shallow Frying:

When you fry in less oil and in a flat pan, mostly used for sauteing vegetables.

10. Deep Frying:

When you fry in a good quantity of oil in a deep pan so when you are frying the food usually comes up on the surface of the pan.