Last Updated on 2021-01-09 by Audie Casiguran
Frying is cooking in hot oil, sauteing is cooking in a small amount of oil, stir-frying is a Chinese technique of frying quickly in small amounts of oil in a wok, deep frying is completely submerging the food in large amounts of fat, etc.
As people have become more health conscious, preparing foods in oil has become less desirable. With the advent of nonstick cookware, sauteing can be done at lower heats using vegetable broth and fruit juices instead of oil.
Stewing refers to cooking slowly in a small amount of liquid in a closed container. Slow stewing tenderizes tough cuts of meat and allows flavors to mingle.
Another slow-cooking method is braising, in which meat is first browned, then cooked slowly in a small amount of liquid in a covered pan.
Poaching is cooking food in liquid below the boiling point, while steaming is cooking food that has been placed above boiling water. Roasting means baking in hot dry air, generally in an oven.
Dining with others is one of the most common and frequent social activities. It can involve a family dinner, a meal with friends, or form part of a ceremony or celebration, such as a wedding or holiday.
More and more people study cooking in schools, watch how-to programs on television, and read specialty magazines and cookbooks. In fact, cookbooks as a group outsell any other kind of book except for religious works.
It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools and the skill of the person cooking.
The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.
Cooking frequently, though not always, involves applying heat in order to chemically transform a food, thus changing its flavor, texture, appearance, or nutritional properties. There is archaeological evidence of cooked foodstuffs (both animal and vegetable) in human settlements dating from the earliest known use of fire.
While cooking if heating is used, this can disinfect and soften the food depending on temperature, cooking time, and technique used. 4 to 60?C (41 to 140?F) is the “danger zone”.