There are different ways for good and healthy food preparation like making stews in order to contain the nutrients or roasting, but also the steaming method is used for a whole lot of foodstuffs.
Foods nutrients with this method of cooking are conserved or retained in the stewing liquid. Stewed foods are easily digested and flavours of food are retained in stewing.
Disadvantages of stewing: - it is a long and slow method of cooking. - it requires longer time than boiling.
This is the method of cooking food in the steam from boiling water.
There is no direct contact between the food and the boiling water.
Advantages of steaming: - Steamed foods are easily digested. Steaming is therefore suitable for cooking for children, invalids, convalescents and the aged. - Nutrients are retained in the food.
Disadvantages of steaming
Steaming takes longer time than boiling, therefore consumers more fuel, gas or electric.
Roasting: This is a method of cooking food in dry heat by any of the following: - by an open fire or over heated charcoal for example roasted maize, plantain, etc. - in heated sand or ash, for example roasted yams, potatoes, cocoyams etc. - in an oven of enclosed space with hot fat or oil poured over the food for example roast chicken or large pieces of meat.
There are three general types of cooking methods: dry-heat, moist-heat, and combination cooking. Each method can be used to bring out the flavor and tenderness of specific dishes and are associated with specific regional cuisines – a good example might be WOK cooking, a dry heat method linked to many Asian cuisines.
Hilda Baci, 26, broke the record last month, said she wanted to "put Nigerian cuisine on the map." Lagos: A Nigerian chef has clinched the Guinness World Record for the longest solo cooking session after a marathon 93 hours and 11 minutes cooking nonstop on her feet, the organisation confirmed on Tuesday.
There are many methods of cooking, most of which have been known since antiquity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation is microwaving. Various methods use differing levels of heat and moisture and vary in cooking time.
Dry heat methods are roasting, baking, barbecuing, broiling, grilling, sautéing, panfrying, stir-frying, and deep fat frying. (Deep fat frying is sometimes considered a category of its own.) A. Roasting and baking methods are conducted by cooking food uncovered in an oven (dry heat) with little or no liquid added.
The two most commonly joined methods of dry- and moist-heat cooking are searing and simmering. These two methods create the two classic styles of combination cooking: braising and stewing. Both methods begin with a tough cut of meat and, after careful prolonged cook- ing, create a tender dish.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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