Steaming, boiling, simmering, blanching, poaching and braising are all water based cooking methods.
Disavatages: Boiling: Needs attention, slow, flavour vitamins and minerals lost in cooking liquid. Steaming: Slow, little flavour added, lacks texture. Poaching: Food shrinks, little flavour added and slow. Braising: Prolonged cooking can minimize the nutritional value of food because vitamins and other nutrients are degraded by heat.
Advantages: Boiling: It is suitable for large scale cooking. Boiled food is also digested easily. Steaming: It preserves the main nutrients. As there is no direct contact with water, the nutritional substances in food are not lost. Poaching: The food you cook will turn out succulent and tender. Braising: Meat and vegetables will have a richer taste because all the juices and flavors combine and seep in during the slow cooking process.
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