Cooking methods-water based

Water-Based Cooking Methods

Boiling

Boiling is a cooking method where food is immersed in boiling water, which is kept at 100 degrees Celsius at sea level.
This method is often used for vegetables, eggs, pasta.
Due to the high temperature, it can result in loss of nutrients especially water-soluble vitamins like Vitamin C and B Vitamins.

Poaching

Poaching is a gentler cooking method than boiling. The water’s temperature is typically between 70 - 85 degrees Celsius.
Ideal for delicate items like eggs and fish. The lower temperature can help retain some nutrients better than boiling.

Steaming

In steaming, food is cooked by the heat of steam from boiling water.
The food doesn’t come into contact with the water itself, reducing nutrient loss in the cooking process.
Foods like vegetables, dumplings, and fish are often steamed.

Simmering

Simmering is done at a lower temperature (between 85 - 95 degrees Celsius) than boiling.
Commonly used for soups, stews, and sauces.
The gentle heat allows for flavours to meld together and can make meats more tender.

Blanching

Blanching is the process of partially cooking food in boiling water and then immediately plunging it into cold water to stop the cooking process.
It is often used for vegetables prior to freezing to preserve their colour and nutrients.
Blanching can also be used to loosen skin on items like tomatoes and nuts.

Each water-based cooking method alters the food’s texture, taste, and nutritional properties differently, so selecting the right method is crucial for the final food quality.