METHODS OF COOKING

What is cooking? Cooking is a process of preparing food by applying heat. Discuss reasons for cooking food.

Identify different methods of cooking. State general rules for different methods of cooking.

Why do we cook food?

1.   To improve flavour or taste of food.
2.   To improve appearance and make it more appealing.
3.   To kill germs and parasites hence making it safe for human consumption.
4.   To preserve it.
5.   To make it tender/ soft, hence easy to chew, digest and absorb.
6.   To improve the texture.

Factors that Determine Methods of Cooking

1.  Type of food to be cooked.
2.  Personal taste/ preference.
3.  Person being cooked for.
4.  Time available.
5.  Cooking equipment available.
6.  Number of people to be served.
7.  Amount of money available.

There are two main categories of methods of cooking namely:

1.   Those that use moist heat
2.   Those that use dry heat

Moist Methods

1. Boiling
2. Stewing
3. steaming
4. Frying

Cooking methods can be categorized into two main types: those that use moist heat and those that use dry heat. Each method affects the flavor, texture, and nutritional value of the food differently.

Moist Heat Methods

Moist heat methods involve cooking food with water or other liquids, which allows for gentler cooking and can help retain moisture in the food. Here are some common moist heat cooking methods:

1. Boiling:

Definition: Cooking food by immersing it in boiling water or other liquids.

Uses: Commonly used for pasta, vegetables, and eggs.

Process: The food is placed in water that is heated to 100°C (212°F), causing the water to bubble and cook the food.

2. Stewing:

Definition: Slow-cooking food in a small amount of liquid over low heat for an extended period.

Uses: Ideal for tougher cuts of meat and root vegetables.

Process: Food is simmered in liquid, which can be water, broth, or wine, allowing flavors to meld and the food to become tender.

3. Steaming:

Definition: Cooking food by exposing it to steam.

Uses: Commonly used for vegetables, fish, and dumplings.

Process: Food is placed in a steamer or over boiling water, and the steam cooks the food without it coming into direct contact with the water.

4. Frying (Moist Method):

Definition: This can refer to shallow frying or sautéing where a small amount of oil or fat is used, and the food can be cooked with added liquids.

Uses: Often used for tender cuts of meat, fish, and vegetables.

Process: Food is cooked in a pan with a small amount of oil. In some variations, liquid may be added during cooking to create a sauce or to keep the food moist.

Dry Heat Methods

Dry heat methods use air or fat to transfer heat to the food, resulting in different textures and flavors compared to moist heat methods. Some examples include baking, roasting, grilling, and deep-frying.

These methods typically create a crust or browning on the surface of the food, enhancing flavor through caramelization and Maillard reactions.

By understanding these cooking methods, you can choose the best approach for different ingredients and desired outcomes, whether you’re looking to retain moisture, enhance flavor, or achieve a specific texture.