CHAPTER II

COMMON WAYS OF COOKING FOOD

_Baking_ is cooking in confined heat in the oven. Examples: bread, cake, meat. This method when applied to meat is commonly called roasting. Before baking, see that the oven is clean and heated to the desired temperature.

_Boiling_ is cooking by immersion in water at 212 deg. F. Examples: potatoes, cabbage, macaroni.

_Braising_ is a combination of stewing on the top of the range, and baking in the oven, with or without vegetables. Examples: tough meats, fowl, whole liver.

_Broiling or Grilling_ is cooking over or under direct heat, as over glowing coals or under a gas flame. Examples: steak, chops.

_Fricasseeing_ is commonly a combination of stewing and sauteing. Examples: fowl, forequarter of lamb or veal.

_Frying_ is cooking by immersion in hot deep fat. Examples: doughnuts, croquettes.

_Pan-baking or Pan-broiling_ is cooking in a lightly greased or ungreased hot frying pan or griddle. Examples: steak, English muffins, griddle cakes.

_Pot Roasting_ is cooking in an iron kettle or earthen pot in a small amount of water, after meat has been quickly browned in a small amount of fat in the frying pan or kettle. Cook slowly until very tender, with or without vegetables.

_Roasting_ is cooking before an open fire. This method is seldom used in small households, although the baking of meats is commonly called roasting.

_Sauteing_ is cooking in a small amount of fat in a shallow pan on top of range. Examples: sliced fish, meat, potatoes, eggs.

_Simmering_ is cooking in liquid at 185 deg. F. The bubbles should always be below the surface. Examples: ham, corned beef, soups.

_Steaming._ _Dry Steaming_ is cooking by heat of steam, as in double boiler or tin, over or surrounded by boiling water. Examples: rice, brown bread. _Moist Steaming_ is cooking by direct contact with steam as in a steamer or colander, over boiling water, closely covered. Examples: fowl, puddings, dumplings.

_Stewing_ is cooking slowly in a small amount of water (about 160 deg. F.) until food is very tender. Examples: beef, lamb, vegetables.