COMMON WAYS OF COOKING FOOD
_Baking_ is cooking in confined heat in the oven. Examples: bread, cake,
meat. This method when applied to meat is commonly called roasting.
Before baking, see that the oven is clean and heated to the desired
temperature.
_Boiling_ is cooking by immersion in water at 212 deg. F. Examples:
potatoes, cabbage, macaroni.
_Braising_ is a combination of stewing on the top of the range, and
baking in the oven, with or without vegetables. Examples: tough meats,
fowl, whole liver.
_Broiling or Grilling_ is cooking over or under direct heat, as over
glowing coals or under a gas flame. Examples: steak, chops.
_Fricasseeing_ is commonly a combination of stewing and sauteing.
Examples: fowl, forequarter of lamb or veal.
_Frying_ is cooking by immersion in hot deep fat. Examples: doughnuts,
croquettes.
_Pan-baking or Pan-broiling_ is cooking in a lightly greased or
ungreased hot frying pan or griddle. Examples: steak, English muffins,
griddle cakes.
_Pot Roasting_ is cooking in an iron kettle or earthen pot in a small
amount of water, after meat has been quickly browned in a small amount
of fat in the frying pan or kettle. Cook slowly until very tender, with
or without vegetables.
_Roasting_ is cooking before an open fire. This method is seldom used in
small households, although the baking of meats is commonly called
roasting.
_Sauteing_ is cooking in a small amount of fat in a shallow pan on top
of range. Examples: sliced fish, meat, potatoes, eggs.
_Simmering_ is cooking in liquid at 185 deg. F. The bubbles should always be
below the surface. Examples: ham, corned beef, soups.
_Steaming._ _Dry Steaming_ is cooking by heat of steam, as in double
boiler or tin, over or surrounded by boiling water. Examples: rice,
brown bread. _Moist Steaming_ is cooking by direct contact with steam as
in a steamer or colander, over boiling water, closely covered. Examples:
fowl, puddings, dumplings.
_Stewing_ is cooking slowly in a small amount of water (about 160 deg. F.)
until food is very tender. Examples: beef, lamb, vegetables.