Different methods of cooking

​ In cooking, there are some basic methods of cooking that are used. These commonly used basic cooking methods are divided into two general groups: dry heat cookery methods and moist heat cookery methods, based on  the way food is cooked and the type of heat that is used.

In dry heat cooking methods, the food being cooked does not use water to cook the food. The food is left dry and heat is applied to cook the food. Such methods of cooking are:

– Baking: the food is put into an enclosed area where heat is then applied and the movement of heat within the confined space, acts on the food that make it get cooked.

– Steaming: To steam food, water is added to a pot and then a stand is placed inside the pot. The water level should be under the stand and not above it. There is no contact between the food and the water that is added to the pot. The hot steam rising from the boiling water acts on the food and the food gets cooked. This method of cooking for vegetables is very good as the food does not lose its flavor and much of the nutrients are not lost during the cooking.

– Grilling: the heat seals the outside part of the food and the juice inside the food cooks it. The flavor of the food is not lost and much of the nutrients are not lost either. Food is frequently turned over to prevent it from burning and to ensure that equal heating and cooking time is applied to both sides of the food. By doing this, the food is cooked evenly and thoroughly.

– Roasting: is mainly used when cooking fleshy food like fish, meat or chicken.

When heat is applied to the outer covering of the food, it seals it up thereby trapping all the juices inside the food. The action of direct heating, heats up the juices inside the food, which then cooks the food. Again there is very little nutrient lost and the flavor is not spoilt.

In moist heat cookery methods, liquid is used as a medium to cook the food. Such medium could be water, coconut cream or oil:

– Boiling: This is the most common method of cooking and is also the simplest: enough water is added to food and it is then cooked over the fire. In the case of cooking rice, all the water is absorbed by the rice grains to make it get cooked. During the heating process, the nutrients can get lost or destroyed and the flavor can be reduced with this method of cooking. If you over cooked cabbage, all the nutrients can get lost.

– Stewing: food is cooked using a lot of liquid. Different kinds of vegetables are chopped, diced or cubed and added to the pot. Sometimes pieces of selected meat, fish or chicken is also chopped and added to the stew. The liquid is slightly thickened and stewed food is served in that manner. This method is also used when preparing fruits that are going to be served as desserts.

– Frying: When food is fried using oil or solid fat it is important that you heat either to the right temperature before putting food into the pan to be fried and make sure that the food to be cooked does not have water dripping from it.
 

Sources: SHIVESH’S KITCHEN