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Methods of Cooking

So many ways to cook your food! And all of them good.

  • Baking is cooking all foods except poultry, game, and meats in an oven.

  • Roasting is cooking poultry, game, and meats in an oven.

  • Boiling is cooking in water or other liquid which reaches a temperature of 212° Fahrenheit (F.) at sea level.  In a slowly boiling liquid, the bubbles formed are small when they break; rapidly boiling, the bubbles are larger.  There is no difference in temperature.

  • Braising is cooking meat by searing in hot fat, then steaming in sufficient water or other liquid to produce moist heat.

  • Broiling is cooking meats, fish, or poultry at a very high temperature until the surface is well seared and brown, then reducing the temperature and cooking until the food is done.  In  oven broiling the food is placed on a slightly oiled rack in the broiler pan and exposed to direct heat.  In pan broiling the food is cooked in a very hot slightly oiled pan.  In both pan broiling and oven broiling, the best results are obtained if the food is turned frequently during the broiling process.

  • Fricasseeing is initially cooking in searing hot fat, then simmering in a small amount of water until tender.

  • Frying or Sautéing is cooking in a small quantity of fat.

  • Deep Fat Frying is cooking in a large quantity of hot fat. The temperature of the fat required for cooking varies with the nature of the food.

  • Simmering is cooking in water or other liquid at a temperature just below boiling.  A liquid is simmering when bubbles are breaking beneath the surface.

  • Steaming is cooking in steam.  A rack or steamer pan containing the food may be placed in a utensil and covered. Water in the lower part of the utensil is kept at boiling temperature, forming steam which acts as the cooking medium.

  • Fireless Cookery is cooking the food ahead of time, and while it is still very hot, transferring it to a heavily insulated container to continue the cooking process. Cooked foods must be thoroughly heated before placing in the well-insulated container.

  • Pressure Cookery is cooking by steam under pressure. Steam under pressure increases the temperature and shortens the cooking period.

  • Waterless Cookery is cooking slowly on a lower heat in a tightly covered container.  Some foods require the addition of a small quantity (1/4 to ½ cup) of water to start the process of cooking within the food.  (A crockpot is a good example of this style of cooking.)

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