Beef Cooking Methods

Principles and Cooking Methods

Cookery or cooking is the art of preparing food for the
nourishment of the body.

Cooking should be an essential branch of the education of man or woman.

Every precaution should be taken to insure cleanliness in cooking food.
This is important not only to avoid pollution, but also to prevent the possible transmission of disease.

The principal cooking methods used are classified and described as follows:

BAKING -is cooking in an enclosed space with confined heat, as in the oven. We bake bread, cakes, fish, meats, special entrees, vegetables, puddings etc.

BOILING -is cooking by immersion in boiling water. We boil meats. vegetables, fruits, cereals, poultry, fish, eggs, etc. Steeping, Percolating, Infusing, are special processes related to boiling and are employed in 'the making of tea, beverages, coffee. Coddling is the immersion of food in boiling hot water which is allowed to cool gradually without further application of heat. We coddle eggs, berries, tender vegetables.

BRAISING -is cooking by stewing and baking combined. We braise large pieces of meat, poultry, fish and some vegetables requiring long cooking and slow absorption of added juices and ingredients. This is an economical way of cooking and produces the most easily digested dishes. Casserole or escalloped cooking is a form of braising.

BROILING or GRILLING -is cooking under, in front of, or over direct heat or fire. We broil, or grill, meat, fish, poultry, vegetables. When bread or similar food is thus treated, it is termed toasting.

FRYING -is cooking by immersion in hot fat or oil or by contact with hot fat or oil. We fry meat, fish, vegetables, eggs, batters, croquettes, doughnuts, etc.

ROASTING -is cooking in front of a fire or in an oven. When food is roasted in the oven, a small amount of water should be added. The liquid so formed is used for basting the food from time to time. We roast meat, poultry, fish and a few vegetables.

SAUTEING -is cooking by frying in a small amount of fat, generally by the use of a frying pan or griddle. The food is cooked on one side, turned, and cooked on the other. We saute fish, meat, eggs, vegetables, some fruits, etc.

SIMMERING -is cooking in a liquid at such-temperature that after the boiling point has been reached the bubbles should always be below the surface. We simmer ham, dry beans, some soups, corned beef, tongue, etc.

STEAMING -is cooking over boiling water or in live steam in some special device, of which a double boiler is the most common. The food is placed in a container which in turn is partly immersed in constantly boiling water or live steam. We steam puddings, some kinds of breads, cereals, fruits, vegetables, fish, etc.

STEWING -is cooking by means of a very small amount of boiling liquid at a low temperature until the food is tender. By stewing all the nutriment is retained in the food and in the food juices. We stew meats, fish, poultry, vegetables and fruits.

Lately a new method of cooking, by fireless cooker has been resorted to. The food is placed in insulated air spaces and cooked by the retained heat supplied by hot stones, hot iron plates or some similar means. The results so far of this method of cooking are not very satisfactory.

Original Article from: http://www.freerecipe.org