Method of Cooking Food

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Cooking makes food easy to digest, improves appearance and taste, adds variety to meals, helps food last longer, and makes food safe by killing harmful microorganisms.

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Boiling is a method by which food is cooked in adequate quantity of water. It is a moist heat method used for potatoes, eggs, rice, and vegetables.

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Cereals and pulses need 1.5 to 3 times water to boil because they are dry and need more time to cook. More water helps them soften properly.

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Potatoes and root vegetables should be boiled with skins on to retain nutritive value. The skin helps reduce nutrient loss during cooking.

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Stewing is cooking food in a small quantity of water kept below boiling point and for a long time. The food and the liquid are served together.

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Stewing uses a small quantity of water and keeps the liquid with the food. This helps retain juices and reduces nutrient loss.

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When food is cooked with the heat from water vapours, it is called steaming. A steamer usually has two pans and a tight lid.

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Water is heated in the lower pan. Steam rises through holes into the upper pan and cooks the food covered by a tight lid. This method is used for foods like idli, momos, khaman, and dhokla.