![]() You can use boiling in two distinct ways, either by placing your food into the boiling liquid and bringing it back to the boil, then reducing the heat slightly so that the liquid boils gently – (simmering) or by placing your food in a pan and covering with cold liquid and then heat until the liquid boils, and then reducing the heat slightly so that the liquid simmers. ![]() Foods typically cooked by boiling include: soups, stocks, sauces, pasta, rice, eggs and vegetables. It is a gentle boiling, to help control the speed at which food is cooked. Simmering is included as part of this cooking process. In Part One, I will take you through the ‘wet cookery processes’ and next time we will look at the processes that involve dry heat as the main source of cooking.īoiling is cooking food in boiling water, or other water-based liquids such as stock or milk. There are 12 cookery processes commonly available to use each cookery process is specific and has its advantages and disadvantages for your meal. Various cookery processes have long been used to help us get the best out of the ingredients either through increasing flavour, improving texture and appearance or retaining nutrients. When following a recipe or preparing a meal it soon becomes clear that there is more than one way to cook your ingredients.
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