Cooking Methods- water-based

Cooking Methods- water-based

1. Boiling

   • quite harsh method + can't be used on delicate foods as bubbles would break up food
   • over-boiling make foods like pasta too soft
   • healthy way to cook as not fat added
     • however if veg boiled for too long= colour flavour + water-soluble vitamins are lost in water
   • often not as tasty/attractive as roasting.
     • however boiling foods in small amount of water with lid uses less energy than roasting/simmering
   • heat transferred by conduction
     • from pan to liquid + through food
   • transferred by convection
     • through liquid

2. steaming

   • cooking steam from boiling water + stock
     • rice, fish, veg
   • no fat added + as no direct contact with water, veg keep more taste, texture, colour + nutrients then if boiled
     • makes it healthier way of cooking
       • however may not have as much flavour as fried/roasted
   • gentle way to cook so good for delicate foods
   • when steaming heat transferred through conduction (from pan to water + through food
     • + convection through steam

3. blanching

   • involves part-cooking food in boiling water for shorting amount of time before putting into cold water
   • cold water stops cooking process
     • helps preserve colour, texture + vitamins
   • can used to remove harsh flavours in food e.g. raw onions for milder taste
   • blanching foods like tomatoes + almonds makes skin shriver so easier to remove
   • used to prepare fruit + veg for freezing

4. simmering

   • like boiling but more gentle as temp. slightly lower than boiling point but higher than poaching
     • common method for soups + curries
       • preserves more nutrients than boiling

5. poaching

   • cooking food in pan of liquid below boiling point usually 80
     • eggs, fruit, fish
       • gentle + keeps food tender
         • nutrients + flavours transferred to liquid lowering nutritional content + taste of food
           • however if food is poached in sauce e.g. fish in white sauce food can absorb flavours + give variety

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