Cooking

Cooking is generally understood to be the transfer of heat into food items to render these more palatable, easier digestible and overall speaking, to improve their bacteriological and tasteful aspects.
There are four important reasons why we cook food:

  • To improve the appearance, flavor and taste of food and also helps to develop, blend or alter flavors
  • To bring about structural changes in food.  Meat fibers are tenderized and the cellulose in vegetables and fruits is softened so that they are easier to chew and digest
  • To stimulate the appetite and the digestive juices.  It gives food an attractive appearance, aroma and taste
  • To improve the keeping quality of food. It destroys some of the harmful micro-organisms such as yeasts, and bacteria that are naturally present

Heat Transfer

In order for food to be cooked, heat must be transferred from a heat source (such as a gas flame or an electric element) to and through the food. 
Heat is transferred in three ways: 

Conduction - Heat conducted by fire, hot plate, griddle plate, pot/pan, or grill.
Convection - Heat conducted by hot air, dry and wet steam, water, and oil, as in a steamer or convection oven.
Radiation - Heat conducted by infrared heat or microwaves, as in a broiler, salamander, or microwave oven.

Cooking Methodology

Cooking methods are classified as “moist heat” and “dry heat”.

  • Moist heat methods are those in which the heat is conducted to the food product by water (including stock, sauces, etc) or by steam.
  • Dry heat methods are those in which the heat is conducted without moisture that is by hot air, hot metal, radiation or hot fat.

Moist-Heat Methods

There are number of Moist-Heat Methods. The following section will describe some of them one by one.

Boiling

To boil means to cook the product fully submerged in liquid that is bubbling rapidly and is greatly agitated. Boiling is generally reserved for certain vegetables and starches. The high temperature would toughen the proteins of meats, fish and eggs and the rapid bubbling breaks up delicate foods. 

Poaching

To poach means to cook in a liquid, usually a small amount that is hot but not actually bubbling. Temperature is about 71° C to 82°C. Poaching is used to cook delicate foods in a minimum amount of liquid in order to conserve flavor and nutritive value such as fish and eggs out of the shell.

Stewing

This is the slow cooking of food (simmering) in the smallest quantity of water, stock or sauce in a pan with a tight fitting lid. The cooking temperature is in the range of  120° C - 140° C for better uniformity in cooking, the food is always cut up into small equal sizes and the liquid is always served together so as to provide moisture and taste.

Steaming (IMPT)

To steam is to cook foods by exposing them directly to steam in a closed pan or pot.  Steam at normal temperature is 100° C the same as boiling water. However, it carries much more heat than boiling water and cooks very rapidly. Thus the cooking time must be carefully controlled to avoid over cooking. Steaming is widely used for vegetables.

Blanching

To blanch means to cook an item partially and very briefly usually in water but sometimes by other methods such as French fries in deep oil/fat. 

There are two ways of blanching in water:
  • Place the item in cold water; bring it to a boil, simmer briefly and then by plunging into cold water. Purpose is to dissolve out the blood, salt or impurities from certain meats and bones.
  • Place the item in rapidly boiling water and return the water to boil. Remove the item and cool in cold water. Purpose is to set the color and destroy harmful enzymes in vegetables, or loosen the skin of tomatoes, peaches, etc. seal the meat and retain the nutritive value.

How to Blanch and Shock Vegetables

Braising

To braise means to cook covered in a small amount of liquid, usually after preliminary browning. The lid is essential so as to prevent evaporation and to enable the food not only to retain its own juices, but also the flavors of the commodities added for flavoring. The temperature range is between 150° C - 200° C.

Braising - Beef

Dry - Heat Methods

There are number of Dry - Heat Methods. The following section will describe some of them one by one.

Roasting

To roast and to bake mean to cook foods by surrounding them with hot, dry air, usually in an oven. Cooking on a spit over an open fire is also roasting.

Searing

Searing is a well-brown, crusted surface desired for appearance before roasting.


Baking

Baking applies to breads, pastries, vegetables and fish. It is more general term than roasting. Baking is the cooking of food by dry heat in an oven in which the action of dry heat is modified by steam. This steam arises from the water content of the food being baked.

Broil

Broiling is a cooking method using radiant heat, the heat source may be from above, below or both. Use high heat at beginning to seal the pores, lower temperature and cook to desire degree of doneness. Use high heat for smaller pieces and a more moderate heat for large pieces.