Methods of Cooking

  • Baking is cooking all foods except poultry, game and meats in an oven.
  • Roasting is cooking poultry, game, and meats in an oven.
  • Boiling is cooking in water or other liquid which reaches a temperature of 212° Farenheit (F.) at sea level. In a slowly boiling liquid, the bubbles formed are small when they break; rapidly boiling, the bubbles are larger. There is no difference in temperature.
  • Braizing is cooking meat by searing in hot fat, then steaming in sufficient water or other liquid to produned moist heat.
  • Broiling is cooking meats, fish or poultry at a very high temperature until the surface is well seared and brown, then reducing the temperature and cooking until the food is done. In oven broiling the food is placed on a slighltly oiled rack in the broiler pan and exposed to direct heat. In pan broiling the food is cooked in a very hot slightly-oiled pan. In both pan broiling and oven broiling, the best results are obtained if the food is turned frequently during the broiling process.
  • Fricasseeing is searing hot fat, then simmering in a small amount of water until tender. 
  • Frying or Sautéing is cooking in a small quantity of fat. 
  • Deep Fat Frying is cooking in a large quantity of hot fat. The temperature of the fat required for cooking varies with the nature of the food. 
  • Simmering is cooking in water or other liquid at a temperature just below boiling. A liquid is simmering when bubbles are breaking beneath the surface.
  • Steaming is cooking in steam. A rack or steamer pan containing the food may be placed in a utensil, and cover closely. Water in the lower part of the utensil is kept at boiling teperature, forming steam which acts as the cooking medium.
  • Fireless Cookery is preparing food, either hot or cold, in a heavily insulated container, Cooked foods must be thoroughly heated before placing in the well. Baked foods require the application of heat in the cooker. Chilled foods require packing in 4 parts ice to 1 part salt.
  • Pressure Cookery is cooking by steam under pressure. Steam under pressure increases the temperature and shortens the cooking period.
  • Waterless Cookery is cooking slowly in a tightly covered container. Most foods require the addition of a small quantity (1/4 to ½ cup) of water to start the process of cookery within the food.

Information taken from the 1938 The Household Searchlight Recipe Book

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