The methods of cooking with moist heat, that is, through
the medium of water, are boiling, simmering, steaming, dry steaming,
and braizing. In every one of these processes, the effect of moist heat
on food is entirely different from that of dry heat. However, the
method to be selected depends to a great extent on the amount of water
that the food contains. To some foods much water must be added in the
cooking process; to others, only a little or none at all.
If food is not placed directly in large or small quantities of water,
it is cooked by contact with steam or in a utensil that is heated by
being placed in another containing boiling water, as, for example, a
double boiler.
As water is such an important factor in cooking with moist heat,
something concerning its nature and use should be understood.
Therefore, before considering the moist-heat cooking processes in
detail, the function of water in the body and in cooking and also the
kinds of water are discussed.
Browse Related Information:
 Boiling
Simmering or Stewing
Steaming
Dry Steaming
Braizing
Kinds of Water
About Water
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