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COOKING
WITH MOIST HEAT
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The
methods of cooking with
moist heat, that is, through the medium of water, are boiling,
simmering,
steaming, dry steaming, and braizing. In every one of these processes,
the effect of moist heat on food is entirely different from that of dry
heat. However, the method to be selected depends to a great extent on
the
amount of water that the food contains. To some foods much water must
be
added in the cooking process; to others, only a little or none at all.
If food is not placed directly in large or small quantities of water,
it
is cooked by contact with steam or in a utensil that is heated by being
placed in another containing boiling water, as, for example, a double
boiler.
As water is
such an important
factor in cooking with moist heat, something concerning its nature and
use should be understood. Therefore, before considering the moist-heat
cooking processes in detail, the function of water in the body and in
cooking
and also the kinds of water are discussed.
Browse Related Information:
 BOILING
SIMMERING,
OR STEWING
STEAMING
DRY
STEAMING
BRAIZING
KINDS
OF WATER
MORE ABOUT
WATER
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