There are mainly 2 types of method for cooking:
1. Moist (Water) heat method: Moist heat method is a method of cooking in which food is cooked with aid of boiling water and its steam or water vapor. Moist heat method also have different types they are:
a. Boiling: To cook food in boiling water, stock or milk is boiling method of cooking. Boiling can also be done in following ways:
i. Rolling boil: A rolling boil (roiling boil) is when a liquid is boiled rapidly with lots of bubbles. its temperature should be above 100 degree celsius.
ii. Simmering: Simmering is a modification of boiling food cooked in liquid at a temperature below boiling point from 85 to 90 degree celsius for 5 to 6 hrs.
iii. Blanching: Blanching is a cooking process where food substance, usually a vegetable or fruit is plunged into boiling water for 4 to 5 mins and finally plunged into iced water or placed under cold running water.
iv. Parboiling (Leaching): Parboiling is the partial boiling of food as a first step of cooking. it is used to remove poisonous or foul-tasting substance from food and to soften vegetables before roasting them.
b. Poaching : Poaching is cooking gently in minimum amount of liquid usually stock, water, milk or wine. Food must be carefully placed and immersed into cooking liquid which is just below boiling point 71 to 82 degree celsius. It is usually applied for delicate food such as eggs, poultry, fish and fruits.
c. Stewing: Stewing can be described as slowly cooking food in its own juices with minimum amount of moistening agent in the form of stock, wine, beer, sauce or butter in a close pan like pressure cooker.
d. Steaming: Steaming is cooking by moist heat (water vapor). It is a method of cooking suing steam which is considered a healthy cooking technique and capable of cooking almost all kinds of food. it requires a vessel called steamer to steam food.
e. Bruising: Bruising is also done in closed pan with small amount of fat/oil in it.
1. Moist (Water) heat method: Moist heat method is a method of cooking in which food is cooked with aid of boiling water and its steam or water vapor. Moist heat method also have different types they are:
a. Boiling: To cook food in boiling water, stock or milk is boiling method of cooking. Boiling can also be done in following ways:
i. Rolling boil: A rolling boil (roiling boil) is when a liquid is boiled rapidly with lots of bubbles. its temperature should be above 100 degree celsius.
ii. Simmering: Simmering is a modification of boiling food cooked in liquid at a temperature below boiling point from 85 to 90 degree celsius for 5 to 6 hrs.
iii. Blanching: Blanching is a cooking process where food substance, usually a vegetable or fruit is plunged into boiling water for 4 to 5 mins and finally plunged into iced water or placed under cold running water.
iv. Parboiling (Leaching): Parboiling is the partial boiling of food as a first step of cooking. it is used to remove poisonous or foul-tasting substance from food and to soften vegetables before roasting them.
b. Poaching : Poaching is cooking gently in minimum amount of liquid usually stock, water, milk or wine. Food must be carefully placed and immersed into cooking liquid which is just below boiling point 71 to 82 degree celsius. It is usually applied for delicate food such as eggs, poultry, fish and fruits.
c. Stewing: Stewing can be described as slowly cooking food in its own juices with minimum amount of moistening agent in the form of stock, wine, beer, sauce or butter in a close pan like pressure cooker.
d. Steaming: Steaming is cooking by moist heat (water vapor). It is a method of cooking suing steam which is considered a healthy cooking technique and capable of cooking almost all kinds of food. it requires a vessel called steamer to steam food.
e. Bruising: Bruising is also done in closed pan with small amount of fat/oil in it.
1 comments:
Your blog is an insightful masterpiece! Your eloquent writing style and valuable content make it a must-read for anyone seeking knowledge on this topic. Dr. Vivek Kumar, a seasoned Cardiologist at Apollo Hospital Delhi, boasts 12+ years of expertise in cardiology, delivering exceptional care and insights to patients.
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