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Cooking Methods
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ü BOILING
This gives food a soft texture. The term is actually a little confusing for it is the liquid in which the food is cooking that boils, not the food itself. When liquid comes to the boil, reduce the temperature so it just bubbles. Foods cooked in boiling liquid include vegetables, eggs, fruit and sugar for jam, meat. The liquid can be water, stock or milk, etc. Sometimes the food is not immersed in the liquid but cooked in the steam from it, as for steamed puddings, vegetables, etc. Sometimes the boiled liquid is an essential ingredient as in blancmange.
ü SIMMERING
When food is simmered in liquid you just see an occasional bubble on the surface. Stews, soups, sauces are simmered, so that food cooks steadily, or mixture thickens gradually.
ü POACHING
Special term used in connection with certain foods: i.e. eggs, fish, fruit. These are placed in a small amount of liquid which simmers gently.
ü GRILLING
This browns food and sometimes gives it a crisp texture. Food is placed under the heat. Pre-heat the grill so the outside of the food is browned rapidly, keeping in the flavor. Reduce temperature once food is sealed if it is to be grilled for longer than 10 minutes. Fish, meats, young poultry and toasted snacks or toppings are grilled. Many dishes require quick or “flash” browning, so use the grill rather than the oven. Bread is browned to produce toast, for instance.
Tips on grilling: do not over-cook cheese – it toughens. Remove rind from bacon so the rashers do not curl. Don’t pre-heat the grill for bacon. It’s important that foods that don’t contain fat – such as fish and chicken – are kept basted with melted fat of some kind while being grilled. If not basted they will dry out too much.
Most foods need to be turned during grilling as the heat does not always penetrate the thickness of the food – this also browns both sides.
ü BAKING
This gives a firm and often crisp texture. Baking is the process of cooking in the dry heat of the oven. The temperature and position in the oven are very important, especially with cakes, to ensure the food is cooked throughout and doesn’t burn.
ü CASSEROLLING
Food is cooked in steam or liquid in the oven. It’s a slow, tenderizing process, so very good for making the most of cheaper cuts of meat.
ü ROASTING
Contrary to general belief cooking meat in its own or added fat is baking. True roasting means cooking on a turning spit over a fierce heat.
ü PLACING FOOD IN THE OVEN
Both gas and electric ovens are hottest at the top, but gas is coolest at the bottom while many electric ovens are fairly hot below and coolest in the centre. Different makes vary and it is best to know your own oven.
ü FRYING
A convenient and usually quick, easy method of cooking in fat. It gives a golden and often crisp texture. It can be done in three ways as follows:
ü DRY FRYING
For foods with plenty of natural fat requiring no coating, such as bacon.
ü SHALLOW FRYING
This is used for eggs, some fish, meat and vegetables. The food may or may not be coated. It is cooked in a small amount of fat, butter or oil.
ü DEEP FRYING
Used for some vegetables, chips in particular, fish, some meat and other foods that have been coated with batter or breadcrumbs. Food is fried in oil, lard or cooking fat. The pan should not be more than two-thirds full of fat so there is plenty of room for the fat to boil briskly.
To test temperature of fat for deep frying, drop a cube of bread in. If it sinks the fat is not hot enough. If it floats and fizzles gently it is right for medium-fast frying (e.g. doughnuts). If it turns golden in one minute it is right for fast frying (e.g. chips).
Draining: most fried food should be well drained on absorbent kitchen paper before it’s served.
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