Flavours-Nourishment (Continued)

The Principles Of Cookery

Before concerning ourselves with specific reasons of failure in the various branches of cookery, we will consider the different method of cooking-bringing briefly to light the 'reason why' that lie behind them.  For cookery, most decidedly, is a very exact science.  To obtain results, you must follow the rules.  Details may vary - but the principle behind the method never.  Once this principle is thoroughly understood, cooking becomes a pleasant task without thought of failure.

We already know about how to retain the flavours and to extract characters (refer to the previous post).  Now we are entering to the Methods Of Cooking.  There are a few methods of cooking that we have to know,  to enable us to do the cooking more comfortable and with excellent results.
The Methods Of Cooking:
- Roasting and Baking
- Frying, Deep fat frying and shallow or dry frying
- Sautéing
- Braising
- Steaming*

- Stewing

Today's  Cooking Is Steaming.

Steamed spinach parcel in saffron broth

Method of Cooking - Steaming
Steaming is an economical method of cooking.  The nourishment is kept in the food, and the cost of fuel is minimised, especially with a two or three-tiered steamer, which only needs a gas or electric ring to cook a whole dinner.

a steamer

cooking in a steamer

freshly steamed spinach parcels

Delicious spinach parcel in a saffron broth, light and delicate

In many branches of cookery, lightness is of paramount importance - especially with soufflés, many puddings, pastry and various types of cake and small cakes.
*To obtain this lightness it is essential that air is beaten into the mixture.  Then, when the air bubbles come in contact with heat, they will expand and cause the mixture to rise.
- Soufflés, for example, retain their lightness just as long as the dish remains hot (with the air bubbles expanded).  Directly the soufflé cools or comes in contact with very cold air, it falls.

The necessary air-lightness can be beaten into the white of egg much more quickly than into the yolks or any other ingredient.  That is why when we particularly want lightness, we separate the yolks from the whites and then beat them stiffly, which just means as full of air as possible.
- Precisely the same principle applies to cakes. Puff pastry is another example of the necessity of introducing air into the paste.

A practical appreciation of the actual reasons that lie behind these principles makes cookery so much more enjoyable.

Weight And Measures
Weight and measurement are significant in the principle of cookery.  They have to be done accurately.  When measuring out ingredients, do not use just any cup or spoon.  They vary so much in size. Measuring spoons of standard format may be bought inexpensively.




The Method of Cooking will be covered throughout this year, it is going to be more fun.
I will surprise you what cooking method is going to be next.

Stay Tuned
Susy