Methods of Heating Cooking
There are a lot of methods of heat transference when cooking. The methods of cooking are classified according to how heat is applied. For example moist methods, dry methods , frying and microwave.
For example in moist methods of cooking, there is boiling, poaching , par-boiling . Also steaming that is when the food doesn’t come in contact with the water but is cooked in the steam . The advantage is that there is loss of nutrients ,easy to digest, light texture ,little attention , and the food is unlikely to be overcooked. There are also disadvantages, such as it takes a lot of time to cook, destruction of VitC, and it creates a lot of steam in the kitchen . There is also the pressure cookery method . It is when at sea level atmospheric pressure water boils at 100 C , at higher pressure water it can maintain a higher temp. The advantage is that it is economical on fuel , meal can be prepared quicker ,nutrient loss by leaching is reduced and whole meals can be cooked quickly and tenderized in the pressure cooker . The disadvantage is that careful timing is needed to prevent foods such as vegetables from being overcooked . Other methods is stewing, but it is a slow method of cooking , similar to boiling but the food is cooked below the boiling point . The advantages is that it tenderizes tough cuts of meat, it is relatively economical in use of fuel, nutrient looses are kept to a minimum and flavour is retained. The disadvantage it is that , its long and slow method and there is little variation in texture and consistency. There is also a braising method , but it’s a combination of stewing and roasting . Cuts of meat or poultry are placed on a bed of fried vegetables ,bacon, and herbs. With sufficient liquid and well fitted lid . When the meat is tender it is brown in a hot oven with the lid off.
In the dry methods of cooking , there are different methods. For example baking, it’s the cooking of food by convection in an oven ,without the addition of fat ,
For example in moist methods of cooking, there is boiling, poaching , par-boiling . Also steaming that is when the food doesn’t come in contact with the water but is cooked in the steam . The advantage is that there is loss of nutrients ,easy to digest, light texture ,little attention , and the food is unlikely to be overcooked. There are also disadvantages, such as it takes a lot of time to cook, destruction of VitC, and it creates a lot of steam in the kitchen . There is also the pressure cookery method . It is when at sea level atmospheric pressure water boils at 100 C , at higher pressure water it can maintain a higher temp. The advantage is that it is economical on fuel , meal can be prepared quicker ,nutrient loss by leaching is reduced and whole meals can be cooked quickly and tenderized in the pressure cooker . The disadvantage is that careful timing is needed to prevent foods such as vegetables from being overcooked . Other methods is stewing, but it is a slow method of cooking , similar to boiling but the food is cooked below the boiling point . The advantages is that it tenderizes tough cuts of meat, it is relatively economical in use of fuel, nutrient looses are kept to a minimum and flavour is retained. The disadvantage it is that , its long and slow method and there is little variation in texture and consistency. There is also a braising method , but it’s a combination of stewing and roasting . Cuts of meat or poultry are placed on a bed of fried vegetables ,bacon, and herbs. With sufficient liquid and well fitted lid . When the meat is tender it is brown in a hot oven with the lid off.
In the dry methods of cooking , there are different methods. For example baking, it’s the cooking of food by convection in an oven ,without the addition of fat ,