- cooking at different places is done in numerous ways depending upon the food source, culture, religion, and food habits. Cooking is an art in itself. People have different outlooks of cooking food but it eventually the nutrition needs of a person.
There are the various purposes of cooking are -
(a) IT softens the food and makes it easy to chew and digest.
(b) cooking increases the palatability of food.
(c) cooking at different temperatures helps is killing in microbes eatables.
(d) Smell of food while cooking stimulation olfactory nerves and increase production of digestive juices.
Some of the basic principles of cooking must be kept in mind to prevent undernutrition below.
(1) Food must not be overcooked or undercooked to prevent the loss of essential nutrients and later to control microbes count.
(2) It must be as per climatic, Condition and Seasoning must be done with suitable condiments.
(3) Excessive use of condiments like salt and red paper may lead to common problems like hypertension and piles.
(4) It must be done in a hygienic place handling and storing of foods must also be alone in some hygiene place.
During cooking, some nutrients are lost and it depends upon certain factors listed below.
(1) AMOUNT OF COOKING | COOKING TIME:- The time taken for cooking is directly proportional to the loss of nutrients therefore it must not be overcooked.
(2) AMOUNT OF SOLUTION USED FOR COOKING:- Excessive water used for cooking during boiling extracts all the nutrients from the food commodity and this water when discarded results in loss of nutrients and lack of taste.
(3) PRE PREPARATION TREATMENT OF FOOD:- Cutting and storing the row food and frequently washing it result in fleshing out of essential nutrients.
The main objective to be struck while cooking are:-
- It important taste
- It improves texture
- To eliminate indigestible material
- To improve digestibility
- To blend flavor, taste, and nutrients in food
20 Cooking methods must know to be Master in cooking:- Use air, metal, fat or radiation to transfer heat to food. There is no fat used.
Here we will show you about 15 ways of the cooking method through which you can eat your tasty food in your home in a great way, There are numerous ways used to cook food depending up on the cutting, religion, and need, it is very tasty to look and tasty to eat, some of the methods of cooking are enlisted below, so let's start-
#1 Baking:- baking is cooking the food on dry heat. It is done in a hot air aven. Food is enclosed in hot air, so they hear from all sides assist temperature required for baking is 250°-500°f exm- bread, pastry, cake, etc. Food items are cooked by dry heat. Ex- cakes, buns etc.
#2 Roasting:- In this method food is directly exposed to heat or flame after smearing with a little amount of fat. This makes the food tender and this is one of the best methods to cook as it reduces the risk for cardio vascular disorders obesity and hypertension.
Apply to cooking of large piece of meat. Roasting can be done four types.
1. Pot
2. Oven
3. Spit
4. Tandoor
#3 Grilling:- This is the direct heat Cooking method here direct flame, grill, or pans are used to cook. It is a quick method of Cooking for tender food like cheese, brings, Tomato, etc. Grilling is done in open fire and food is cooked by its own fat. The heat comes below from the grill bars.
#4 Pan-frying:- Frying comes under medium of fat. Frying the food items are cooking by immersing in OIL or FAT at a sufficient high temp. There are two types of frying.
#5 Shallow frying:-
#6 Stir-frying:- Shallow Frying food is included less quality of cooking eg. Dosa, sausage, eggs, etc.
#7 Deep Frying:- In deep frying food is completely immersed in large amount of hot oil eg. Puri, Cutlet, Pakoras, samosa.
#8 Searing:-
#9 Sauteeing:-
#10 Poaching:- Poaching is done in vinegar water. In poaching, the temperature is just below the boiling temperature (93-95c).
Ex.- Poached eggs, Poached fish, etc.
#11 Stewing:- This method includes boiling in a smaller amount of liquid for a prolonged low digress of heat about 80°c there a pan is used which has a well-fitted lid to present evaporation. The nutrients which escape while stewing are not lost but are present in the liquid which is served with strive. Stewing is gentle simmering is a small quantity of water, stock or sauce, until the food items are tender and both liquid and food are serve together.
#12 Braising:- This is the combined method of roasting and stewing.
#13 Boiling:- Cooking is water at its boiling point i.e 100°c is known as boiling most of the beans, grams, and pulses are cooked by this method. So one of the roots and tuber is also cooked by boiling. Boiling if done in excess results in a loss of vitamins & minerals. So a specific time must be kept for boiling there. Cooking something with direct exposure to fire. It is similar to grilling. Boiling is cooking by immersing the food in a pan of liquid. Boiling temperature is 100c.
#14 Steaming:- Cooking by this method involves direct heat steaming temperature is high and pressure is maintained. The pressure cooker is used to cook things by steam under the pressure. This method is effective as it pressures nutrients, fuel, and time. Cooking by moist heat. i.e water vapour. Steaming is of two types- Direct & Indirect.
#15 Barbecuing:-
#16 Simmering:- This method includes Cooking below the boiling point i.e 84°c approximately. Is helps in used for cooking fish and meat where hardening of fibers occurs at high temperatures.
#17 Salar cooking:- Here solar energy is used to cook Fred's. It takes a longer time for cooking by this method, therefore, is least used. It is the simplest form of cooking solar cooker and closed containers are used which absorbs maximum solar energy.
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