giving suitable examples, write short notes on the following methods of cooking
1.boiling
2.stewing
3.simmering
4.steaming
Answers
Answer:
1: Boiling is the process by which a liquid turns into a vapor when it is heated to its boiling point. The change from a liquid phase to a gaseous phase occurs when the vapor pressure of the liquid is equal to the atmospheric pressure exerted on the liquid.
2:Stewing is a combination cooking method that uses small, uniform pieces of meat that are totally immersed in liquid and slowly simmered. In this case, the food and the liquid are served together as one dish.
3:Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160-180°F).
4:Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. ... The steamer usually has a lid that is placed on the top of the container during cooking to allow the steam to cook through the food.
Answer:
boiling = boiling is cooking food at a relatively high temperature, 212 degrees, in water or some other water-based liquid. When liquids boil, bubbles caused by water vapor rush to the surface of the liquid and pop. It's a vigorous process that works best for sturdier foods; anything delicate can get damaged.15-Oct-2018
stewing = Stewing is a combination cooking method that uses small, uniform pieces of meat that are totally immersed in liquid and slowly simmered. In this case, the food and the liquid are served together as one dish.
simmiering = Simmer is defined as to cook something gently, keep at or just under boiling. An example of simmer is cooking soup at a low temperature. To cook (food) gently in a liquid just at or below the boiling point.
steaming = Steaming is a method of cooking that requires moist heat. The heat is created by boiling water which vaporizes into steam. The steam brings heat to the food and cooks it. Unlike boiling, the food is separate from the water and only comes into direct contact with the team.