Methods of Cooking | Boiling, Poaching, Steaming

Boiling Cooking food in boiling water involves using enough water to cover the food, heating it to boiling point. This method is commonly employed for various foods such as root vegetables, meat, fish, eggs, legumes, pulses, and cereals.   Reasons for Boiling: To soften food. To extract nutrients from food. To preserve nutrients in food. […]

Boiling

Cooking food in boiling water involves using enough water to cover the food, heating it to boiling point. This method is commonly employed for various foods such as root vegetables, meat, fish, eggs, legumes, pulses, and cereals.

 

Reasons for Boiling:

  1. To soften food.
  2. To extract nutrients from food.
  3. To preserve nutrients in food.

 

Rules for Boiling:

  1. Choose appropriately sized pans.
  2. Ensure sufficient boiling liquid before adding food.
  3. Gently boil food for a short time to prevent breakage.
  4. Cut food into small pieces for nutrient extraction.
  5. Place food directly in boiling water to preserve nourishment and flavor.
  6. For old root vegetables, start with cold water and bring to a boil.

 

Various Methods Used in Boiling Foods:

  1. Allow food to absorb cooking water (e.g., rice and beans).
  2. Add water to food and strain the stock (e.g., yam and plantains).
  3. Mix food in water before cooking (e.g., porridges, corn-food, yam flour).

 

Advantages of Boiling:

  1. Quick and easy.
  2. Easy digestion.
  3. Requires minimal attention.
  4. Economical and suitable for all health conditions.
  5. Multiple foods can be boiled simultaneously.
  6. Boiling liquids (stock) can be used for soups and sauces.

 

Disadvantages of Boiling:

  1. Loss of water-soluble vitamins and minerals.
  2. Limited development of color and flavor.
  3. Food may look unattractive.
  4. Comparatively long and slow cooking method.
  5. Risk of food breakage.

 

Poaching

Poaching is a gentle cooking method suitable for delicate foods like eggs and fish. It involves cooking food in a pan with water, brought to a simmering point.

 

Poaching Process:

  1. Bring enough water to cover eggs to a boil.
  2. Add salt, lemon juice, or vinegar to enhance coagulation.
  3. Gently drop eggs into simmering water until firm but not hard.
  4. Alternatively, use a specially designed pan for poaching.

 

Advantages of Poaching:

  1. Easily digestible, suitable for infants and weak digestive systems.
  2. Maintains maximum food value.

 

Disadvantages of Poaching:

  1. Requires constant attention and skill.
  2. Suitable for only a few types of food.

 

Steaming

Steaming involves cooking food in steam from boiling water without direct contact. Suitable foods include small meat pieces, puddings, suet pastry, fresh dried fruits, root vegetables, and small fish or fillets.

 

Rules for Steaming:

  1. Use boiling water before placing food.
  2. Keep water boiling until the food is cooked.
  3. Choose a pan with a tightly fitting lid.
  4. Add hot water if needed during cooking.

 

Advantages of Steaming:

  1. Light and easily digestible food.
  2. No loss of nutrients in the water.
  3. Conservative and labor-saving cooking method.
  4. Little risk of overcooking.

 

Disadvantages of Steaming:

  1. Slow cooking method.
  2. Suitable for soft and small pieces of food.
  3. Limited variety of foods.
  4. Steamed foods may not be as palatable or attractive as those cooked using other methods.

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Food Commodities | Milk, Types of Milk, Uses of Milk, Vegetables, Fruits

Food Commodities | Eggs, Uses Of Eggs, Fish, Classification Of Fish

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