Methods of cooking food

Before we discuss which methods are used to cook different kinds of food, it is important to grasp the ‘why’ of cooking food. So, why do we cook food? There are several reasons why food is cooked.
First and foremost, food is cooked in order to make it pleasant and attractive to the eye. Secondly, food is cooked so as to make it receptive to the palate. This second reason leads to the third which is to aid in the stimulation of digestive juices which are crucial in the creation of appetite. Cooking also makes food more digestible by facilitating physical and chemical changes that ultimately alter the foods texture that help mastication. Finally, cooking guarantees food safety through the destruction of harmful parasites, bacteria, and other pathogens.

Below, we list and discuss in detail the various methods of cooking food;

-Boiling                                                 -Roasting

-Baking                                                 - Pot Roasting

-Grilling                                                                - Poaching

-Frying (both shallow and deep)               - Stewing

-Paper bag                                          - Steaming

-Microwave                                        - Braising

1. Boiling

Boiling is a method that involves cooking food in liquid which could either be water or stock. The temperature of the boiling liquid controls/regulates the temperature at which the boiled food is cooked. Once the boiling point of the liquid is reached, there is no further increase in temperature and so the food should be allowed to simmer. Compared to other methods of cooking such as roasting and baking which have higher cooking temperatures and hence faster, boiling is a much slower cooking process. For this reason, it is recommended for (but not limited to) the preparation of meat and poultry that are old and have tougher joints.

Boiling meat and poultry

When preparing meat and poultry, boiling should only be done during the first few minutes of the preparation so as to allow for the sealing of the pores. Pores have to be sealed for the meat/poultry to retain its natural juices. After the first few minutes of boiling, simmering should follow. Rapid boiling and overcooking of meat and poultry are discouraged because they cause protein to harden and dissolve the connective tissues that hold the meat fibers together. In addition to that, there is a notable loss of flavor and nutrients because water is known for its strong solvent properties. Be advised to only use enough water to cover the contents under preparation. If one desires a well flavored stock, they should begin by slowly in cold water, bring to a boil then simmer. It is important to note that in the preparation of salted or pickled meats, one should always begin with cold water. It is also important to note that there is no specific time that can be quoted as the standard time for boiling meat and poultry because various other variables come into play. Such variables include the age, size, and quality of the meat and poultry.

Boiling vegetables

Vegetables should be cooked both rapidly and steadily for the sole purpose of retaining flavor, nutrients, and color.  Different kinds of vegetables however have different boiling requirements. For vegetables that grow above the ground (green vegetables) for instance, it is recommended that they are cooked in boiling salted water. On the other hand, vegetables that grow below the ground (root vegetables), it is recommended that they be started in cold water except for young potatoes. Overcooking vegetables is highly condemned not only because it leads to a mushy-like texture, but also because it leads to loss of flavor, color, and nutritive value.

Boiling fish

Whereas whole fish such as salmon and trout are covered with the suitable liquid e.g. water, milk, etc., cuts of fish are immersed into simmering liquids. Both kinds of fish however, are cooked by boiling gently to avoid breaking apart and to allow for flavor and nutrients retention that can’t be attained through rapid boiling.

2. Poaching

Poaching is a cooking technique that involves the slow cooking of foods in minimum amounts of liquid such as milk, wine, water, or stock. In this method, the liquid should never be allowed to boil but should be maintained at a temperature as near to boiling point as possible. The main purpose of cooking the food in a minimum amount of liquid is to retain optimal flavor and nutrients. It is advised that the food be covered with paper as it cooks and in order to avoid boiling, a stove should be used to bring the liquid to a near boil after which it should be transferred to a moderately hot oven.

Poaching fish

A variety of fish recipes allow for the poaching of fish, either whole or filleted and in some of them, the liquid used to cook forms part of the coating sauce.

Poaching of poultry

When poaching whole chicken, the chicken should just barely be covered by water or stock and then covered by a lid. Afterwards, the stock could be used for the coating of the accompanying sauce. Chicken portions can be poached by using different liquids and flavors.

Poaching fruits

A wide range of fresh and reconstituted dried fruits can be cooked by poaching and then called stewed fruits.

Poaching eggs

The directions for poaching eggs are a unique exception to the above rules of poaching. Poached eggs are cooked in an ample amount of water that is steadily simmering.

3. Steaming

Steaming is a method of cooking that involves moist heat that can either be slower than boiling or faster than boiling.

i.                     Slower than boiling

Food is cooked in a perforated container or in a covered plate over a saucepan that contains water. Here, food is cooked through direct or indirect contact with the steam from the boiling water.

ii.                   Faster than boiling

In this method, a minimum pressure steamer or a high compression steamer are used to cook food. The resultant steamed food is not only lighter, but also more digestible when compared to food cooked by any other method. Therefore, steamed foods such as chicken and fish are suitable for invalids as well as individuals who have weak digestion.

Steaming meats and poultry

Joints of poultry and both salted and fresh meat are tenderer and contain fuller flavor when cooked through steaming when compared to boiling. However, if a stock is required to prepare a sauce or to serve with the food, then boiling is the recommended method. During steaming of poultry or meats, place them in a tray so as to collect any juices that could escape. These juices come in handy as they can be used as natural flavor additives.

Steaming fish

A wide variety of fish, either whole or pieces, can be steamed. It is important to cover the fish as it cooks so as to retain the juices. The juices being both flavorful and nutritious can be used to pour over or around the fish or can be used in the coating sauce.

Steaming vegetables

A wide variety of vegetables can be cooked through steaming. Modern high heat steamers have transformed cooking procedures and enabled batch cooking. Batch cooking, allows for frequent cooking of small amounts of vegetables during the period of service. In so doing, batch cooking ensures that vegetable are freshly cooked, retaining their color, flavor, as well as nutrients.

Stewing

Stewing is the process through which food is cooked in little amount of liquid (water, sauce, or stock). The cooked food is usually cut into pieces and served together with the liquid. There are two main advantages of stewing. First, stewing is economical in that cheaper meat and poultry, which would otherwise be unsuitable for more sophisticated methods such as grilling