Casseroling

Date: 2015-10-07; view: 651.

Baking

Poaching

Simmering

Boiling

Cooking methods

This gives food a soft texture. The term is actually a little confusing for it is the liquid in which the food is cooked that boils, not the food itself. When liquid comes to the boil, reduce the temperature so it just bubbles. Foods cooked in boiling liquid include vegetables, eggs, fruit and sugar for jam, meat. The liquid can be water, stock or milk, etc. Sometimes the food is not immersed in the liquid but cooked in the steam from it, as for steamed puddings, vegetables, etc. Sometimes the boiled liquid is an essential in­gredient as in blancmange.

When food is simmering in liquid you just see an occasional bubble on the surface. Stews, soups, sauces are simmered so that food cooks steadily, or mixture thickens gradually.

Special term used in connection with certain foods; i.e. eggs. fish, fruit. These are placed in a small amount of liquid which simmers gently.

This gives a firm and often crisp texture. Baking is the process of cook­ing in the dry heat of the oven. The temperature and position in the oven are very important, especially with cakes, to ensure the food is cooked throughout and doesn't burn.

Food is соокеd in steam or liquid in the oven. It's a slow, tenderising process, so very good for making the most of cheaper cuts of meat.