Cooking Methods Part 1 of 3
by Lisa Paterson
To some cooking seems to be a natural skill to others it is fraught with danger and disaster. Cooking need not be scary, let us examine some of the main cooking methods and show you how simple it really is.
Once, you master one or two of these cooking methods, you will then be inspired and confident to try some of the others. Skills you pick up in one method can easily be used for another.
Just relax and enjoy it.
BAKING
This is a cooking method that cooks food in the oven by dry heat. Like a baked potato. Baking is also used to describe the cooking process of bread, cakes and cookies.
ROASTING
Just like baking this cooking method uses the oven, but it is usually used for meat, and vegetables. Roasting generally needs some fat added to protect the food and keep it moist while it is cooked at a relatively high temperature (though dry roasting can be performed). It is best to use tender cuts
of meat for roasting and cook it in a shallow tin to allow the air to circulate. This will also assist in the meat surface turning an appetizing brown. Be sure to turn the cooking juices into a gravy to accompany the meat. Along with the meat you can roast many vegetable including:- potato, carrots, sweet potatoes, tomatoes,
peppers, onions, parsnips, turnips, fennel, garlic and aubergines (eggplant).
BASTING
This is the simple process of keeping meat, fish or poultry moist whilst roasting in the oven. All you do is spoon the cooking juices and fats over the meat several times during cooking. This will help keep it moist, add flavor and improve the appearance of the cooked meat. If you run out of cooking
juices in the roasting tin then you can add a little stock or wine....more...
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