tag:blogger.com,1999:blog-7022341844439075805Fri, 20 Sep 2024 23:20:39 +0000panboiling waterbroilingcookingfireflavourfoodhotpan-broilingsautesimmeringsmoking hotsteamersteaminghttp://theartofhouseholdmanagement.blogspot.com/noreply@blogger.com (blue)Blogger11125tag:blogger.com,1999:blog-7022341844439075805.post-3325532458929291390Sun, 08 Nov 2009 00:51:00 +00002009-11-07T16:55:36.667-08:00With Thanksgiving just a couple of weeks away there may be those who would preferr the feast to come to them rather than have to prepare it themselves. Thank God for sites like Amazon.com where you can find everything to prepare a feast to suit the most discerning taste buds. Check out Epicurean delight here.http://theartofhouseholdmanagement.blogspot.com/2009/11/with-thanksgiving-just-couple-of-weeks.htmlnoreply@blogger.com (blue)0tag:blogger.com,1999:blog-7022341844439075805.post-3295317250255506191Fri, 06 Nov 2009 20:00:00 +00002009-11-06T18:52:59.704-08:00FRYING 1. Definition: Frying is a method of cooking in which the heat is brought to the food by immersing it in smoking-hot oil. 2. Temperature for frying: (1) For cooked foods which have only to brown and warm through—about 400 degrees.(2) For raw foods which have to cook—about 350 degrees. 3. Rules for frying: (1) Use a deep iron, or stainless steel pan, which will hold the heat.(2) Put http://theartofhouseholdmanagement.blogspot.com/2009/11/frying-1.htmlnoreply@blogger.com (blue)0tag:blogger.com,1999:blog-7022341844439075805.post-8552376735907837213Fri, 06 Nov 2009 19:59:00 +00002009-11-06T12:00:04.124-08:00BAKING 1. Definition: Baking is a method of cooking in which the heat is brought to the food through the confined heat of an oven. 2. Kinds of ovens: (1) Slow. (2) Moderate—white paper browns in ten minutes. (3) Hot—white paper browns in five minutes. (4) Very hot—white paper browns in one minute. 3. Rules for baking: (1) Heat the oven according to the recipe. (2) Put the food in the oven, http://theartofhouseholdmanagement.blogspot.com/2009/11/baking-1.htmlnoreply@blogger.com (blue)0tag:blogger.com,1999:blog-7022341844439075805.post-6030192443660323543Fri, 06 Nov 2009 19:58:00 +00002009-11-06T11:59:28.284-08:00flavourpansautesmoking hotSAUTÉING 1. Definition: Sautéing is a method of cooking in which the heat reaches the food through a smoking-hot, greased surface. 2. Rules for sautéing: (1) Heat the pan enough to melt the fat. (2) Put in just enough fat to keep the food from sticking, and let it run over the surface of the pan, and get smoking hot. (3) Put in the food and let it brown on one side, then turn it and brown thehttp://theartofhouseholdmanagement.blogspot.com/2009/11/sauteing-1.htmlnoreply@blogger.com (blue)0tag:blogger.com,1999:blog-7022341844439075805.post-6589443262756539744Fri, 06 Nov 2009 19:41:00 +00002009-11-06T11:43:02.845-08:00broilingfirefoodhotpanpan-broilingPAN-BROILING 1. Definition: Pan-broiling is an imitation of broiling and is a method of cooking on a hissing-hot, metal surface. 2. Rules for pan-broiling: (1) Have a hot fire. (2) Heat the pan or metal surface until it hisses when touched with water. (3) Lay the food in compactly, and turn constantly until the entire surface is seared. (4) Place the pan in a gentle heat and cook the food to http://theartofhouseholdmanagement.blogspot.com/2009/11/pan-broiling-1.htmlnoreply@blogger.com (blue)0tag:blogger.com,1999:blog-7022341844439075805.post-919562355145381548Fri, 06 Nov 2009 19:40:00 +00002009-11-06T11:40:58.616-08:00BROILING 1. Definition: Broiling is a method of cooking in which the heat reaches the food directly. It is used mainly for meat and fish in slices or thin portions. 2. Rules for broiling: (1) Have a clear, hot fire. (2) Grease the broiler and trim the food. (3) Lay the food in the broiler compactly. (4) Hold the broiler in a very strong heat to seal the tubes of the food which hold the juiceshttp://theartofhouseholdmanagement.blogspot.com/2009/11/broiling-1.htmlnoreply@blogger.com (blue)0tag:blogger.com,1999:blog-7022341844439075805.post-6585903427678017784Fri, 06 Nov 2009 19:40:00 +00002009-11-06T11:40:20.786-08:00TOASTING 1. Definition: Toasting is a method of cooking in which the heat reaches the food directly from the fire. It is used mainly for bread. 2. Rules for toasting: (1) Have a clear, hot fire. (2) Cut bread in slices from one third to one half an inch thick. (3) Hold the food at some distance from the fire, in a gentle heat at first, to dry and heat the surfaces. This drying may be done in http://theartofhouseholdmanagement.blogspot.com/2009/11/toasting-1.htmlnoreply@blogger.com (blue)0tag:blogger.com,1999:blog-7022341844439075805.post-1233684894455473509Thu, 05 Nov 2009 03:48:00 +00002009-11-04T19:50:01.340-08:00STEEPING1. Definition: Steeping is a method of cooking, by pouring boiling water over food, and letting it stand in a moderately warm place. 2. Rules for steeping: (1) Heat the steeping dish. (2) Use water freshly boiled. (3) Put the food in the hot dish, pour water over, cover closely, and set in a warm place. (4) Let the food remain in the liquid until you have extracted what is desired. (5)http://theartofhouseholdmanagement.blogspot.com/2009/11/steeping-1.htmlnoreply@blogger.com (blue)0tag:blogger.com,1999:blog-7022341844439075805.post-3392096377071922291Thu, 05 Nov 2009 03:45:00 +00002009-11-04T19:48:07.790-08:00boiling watercookingsimmeringsteamersteamingSTEAMING1. Definition: Steaming is a method of cooking in the steam from boiling liquid. 2. Rules for steaming: (1) Have the water boiling rapidly in the under part of the steamer. (2) Put the food in the upper part, cover closely, and place over the lower part. (3) Keep the water boiling rapidly during the entire cooking. (4) If extra water be needed, only boiling water should be added, as http://theartofhouseholdmanagement.blogspot.com/2009/11/steaming-1.htmlnoreply@blogger.com (blue)0tag:blogger.com,1999:blog-7022341844439075805.post-2444845870068798192Thu, 05 Nov 2009 03:43:00 +00002009-11-06T12:14:51.569-08:00SIMMERING1. Definition: Simmering is a method of cooking in a liquid at a temperature of about 180 degrees. 2. Rules for simmering: (1) Use a double boiler to keep the temperature correct.(2) Put the food in liquid in the top dish, and proceed as in boiling. 3. Effects of simmering: (1) It makes some foods soft and tender—fruit and vegetables.(2) It does not make the protein of animal food (http://theartofhouseholdmanagement.blogspot.com/2009/11/simmering-1.htmlnoreply@blogger.com (blue)0tag:blogger.com,1999:blog-7022341844439075805.post-7287038910449421492Thu, 05 Nov 2009 03:40:00 +00002009-11-06T12:47:24.351-08:00BOILING 1. Definition: Boiling is a method of cooking in which the heat reaches the food through a boiling liquid. 2. Kinds of boiling: (1) Gentle boiling—temperature of 212 degrees.(2) Rapid boiling—temperature of 212 degrees. 3. Uses of rapid boiling: (1) To make much steam(2) To break up food(3) To keep small particles of food in motion. 4. Rules for boiling: (1) Put the food in a http://theartofhouseholdmanagement.blogspot.com/2009/11/methods-of-cooking-details.htmlnoreply@blogger.com (blue)0