Boiling

Every housewife should possess a thorough knowledge of the various methods of applying heat to food. There is, for instance, a vast difference between boiling and simmering, and yet much good food has been completely ruined in the cooking because this difference was not understood.

Boiling is the most generally used method of cooking; it is also one of the simplest and most economical. It means cooking the food in water at 212° Fahrenheit. Foods when properly boiled are both wholesome and digestible.

There is also an impression that food will cook faster if the water boils violently. This is not the case, however, for as soon as water bubbles, it has reached the boiling point and it does not become any hotter because it boils violently. There is a waste of fuel in unnecessarily fast boiling, particularly when gas, electricity, or oil is used. When the boiling point has once been reached, it can easily be maintained with a reduced heat.

Simmering

Simmering food is keeping the liquid under the boiling point - a long, slow cooking process. This method is used for meat soup stocks and for making tender the cheaper, tough cuts of meat and old fowls. Boiling meat or fowl only toughens it; keeping at the simmering point will gradually make the meat tender and palatable.

If soup stock is boiled, the stock will lack flavor, for boiling seals the surface, and if continued, keeps the juices in the meat; simmering will draw out the juices necessary in a good soup stock.

The term "boiled meat" is really incorrect. While the meat is plunged into boiling water to seal the surface and keep the juices from escaping, it is cooked at the simmering point.

The housekeeper who learns the value of simmering will always be able to serve well cooked meats at comparatively small cost, for the less tender cuts of meat are just as high in food value as the more expensive parts.

Steaming

By this method food is cooked in the vapor arising from boiling water, and it is the most gradual of all methods. The water under the food must be kept constantly boiling and the steamer containing the food should be closely covered so as to retain all the steam. This gradual heat renders many foods more digestible than when boiled. None of the nutriment is lost, as when food is immersed in water. Steamed foods retain all their food value and flavor.

Stewing

Stewing is cooking food in a small amount of liquid at the simmering point, closely covered, until it becomes tender. Stewed meat or chicken is a sort of combination meat and soup, for the gravy is always served as part of the dish. Food is cut in small pieces for stewing, and the cooking takes less time than for one large piece of meat or a whole fowl. Stewing is an economical method of cooking, because the cheaper tough cuts of meat may be used. All the nutriment is retained, and the slow cooking renders the food entirely digestible.

Braising

Braising is a combination of stewing and roasting, and is used for meats - usually the less tender roasts. The meat is cooked with less liquid than for boiling, and is cooked in one solid piece. Braising may be accomplished on top of the fire, using a heavy kettle, closely covered, or in the oven in a covered pan. The meat is first browned in drippings, or other fat; then a small quantity of liquid is added, which is slowly reduced to a rich gravy. Occasional basting is required if the meat is to be juicy and fine in flavor. The toughest cut of meat will become tender by this method. When meat is braised in an iron kettle over the fire, it is frequently called a pot roast.

Roasting

Roasting really means cooking over hot coals, or in hot ashes. Oven roasting is the more modern method of cooking meats, although the open fire and hot coals are still preferred by many cooks.

The oven should be hot when the meat is put into it, and kept hot for about fifteen minutes. By that time the surface of the meat should be seared to prevent the escape of the juices. The heat should then be reduced and the cooking continued. Frequent basting is essential, as it prevents the meat becoming dry.

Broiling Or Grilling

Broiling is one of the quickest methods of cooking foods. It is really a form of roasting, but is used for meat with greater surface but seldom more than two inches in thickness - often less. Red-hot coals or the well-heated broiler of a gas or electric range are required. The object is to sear over both sides as quickly as possible without burning, in order to retain the rich juices. After searing, the heat should be reduced and the cooking continued as long as desired, turning once or twice if beef, chops, or chicken are being broiled.

Planking

Planking meat or fish is practically a form of broiling. The food is first seared on both sides in the broiler, then finished on the heated plank in a hot oven. The wood imparts a pleasing flavor, and the plank itself offers an opportunity for attractive garnishes.

Baking

Baking is accomplished in the oven with various degrees of heat. The difference between baking and broiling food is that one is cooked in a dry heat, and the other is cooked in moist heat.

Frying

There are three methods of frying foods: immersing in deep, hot fat; sauteing, or cooking in a small amount of fat in a frying pan; or pan broiling, which is done in a very hot pan without fat, but turning frequently to avoid burning.