#methods of cooking

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Top South Indian Breakfast Recipes to learn cooking at Home | Hamstech

Breakfast is the most important meal of the day & you can master the different methods of cooking with these South Indian breakfast recipes

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Methods of Cooking

Methods of Cooking

Ccooking Processes

Food is cooked by the application of heat, which may be either moist or dry. While it is true that the art of cooking includes the preparation of material that is served or eaten raw, cooking itself is impossible without heat; indeed, the part of cooking that requires the most skill and experience is that in which heat is involved. Explicit directions for carrying on the various cooking processes depend on the kind of stove, the cooking utensils, and even the atmospheric conditions. In truth, the results of some processes depend so much on the state of the atmosphere that they are not successful on a day on which it is damp and heavy; also, as is well known, the stove acts perfectly on some days, whereas on other days it seems to have a stubborn will of its own. Besides the difficulties mentioned, the heat itself sometimes presents obstacles in the cooking of foods, to regulate it in such a way as to keep it uniform being often a hard matter. Thus, a dish may be spoiled by subjecting it to heat that is too intense, by cooking it too long, or by not cooking it rapidly enough. All these points must be learned, and the best way to master them is to put into constant practice the principles that are involved in Cooking.

Without doubt, the first step in gaining a mastery of Cooking is to become familiar with the different methods and processes, the ways in which they are applied, and the reasons for applying them. There are numerous ways of cooking food, but the principal processes are boiling, stewing, steaming, dry steaming, braizing, fricasseeing, roasting, baking, broiling, pan broiling, frying, and sauteing. Which one of these to use will depend on the food that is to be cooked and the result desired. If the wrong method is employed, there will be a waste of food material or the food will be rendered less desirable in flavor or tenderness. For example, it would be both wasteful and undesirable to roast a tough old fowl or to boil a tender young broiler. The various methods of Cooking just mentioned naturally divide themselves into three groups; namely, those involving dry heat, those requiring moist heat, and those in which hot fat is the cooking medium.