Aside from permitting economy in the use of fuel, simmering, or stewing,
cooks deliciously certain foods that could not be selected for the more
rapid methods. For example, tough cuts of meat and old fowl can be made
tender and tasty by long cooking at a low temperature, for this method
tends to soften the fiber and to develop an excellent flavor. Tough
vegetables, too, can be cooked tender by the simmering process without
using so much fuel as would be used if they were boiled, for whatever
method is used they require long cooking. Beets, turnips, and other
winter vegetables should be stewed rather than boiled, as it is somewhat
difficult to cook them tender, especially in the late winter and early
spring. If dry beans and peas are brought to the simmering point and
then allowed to cook, they can be prepared for the table in practically
the same length of time and without so much fuel as if they boiled
continuously.
40. STEAMING.--As its name implies, steaming is the cooking of food by
the application of steam. In this cooking process, the food is put into
a _steamer_, which is a cooking utensil that consists of a vessel with a
perforated bottom placed over one containing water. As the water boils,
steam rises and cooks the food in the upper, or perforated, vessel.
Steamers are sometimes arranged with a number of perforated vessels, one
on top of the other.
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