All these
points must be learned, and the best way to master them is to put into
constant practice the principles that are involved in cookery.
27. Without doubt, the first step in gaining a mastery of cookery is to
become familiar with the different methods and processes, the ways in
which they are applied, and the reasons for applying them. There are
numerous ways of cooking food, but the principal processes are boiling,
stewing, steaming, dry steaming, braizing, fricasseeing, roasting,
baking, broiling, pan broiling, frying, and sauteing. Which one of these
to use will depend on the food that is to be cooked and the result
desired. If the wrong method is employed, there will be a waste of food
material or the food will be rendered less desirable in flavor or
tenderness. For example, it would be both wasteful and undesirable to
roast a tough old fowl or to boil a tender young broiler.
The various methods of cookery just mentioned naturally divide
themselves into three groups; namely, those involving dry heat, those
requiring moist heat, and those in which hot fat is the cooking medium.
COOKING WITH DRY HEAT
28. Cooking with dry heat includes broiling, pan broiling, roasting, and
baking; but, whichever of these processes is used, the principle is
practically the same. In these processes the food is cooked by being
exposed to the source of heat or by being placed in a closed oven and
subjected to heated air.
Pages:
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40