Water-Based Cooking Methods
Food Preparation & Nutrition: AQA GCSE, topic 3.1.2
Water-Based Cooking Methods
We use water for lots of different forms of cooking. For example:
Steaming
- Using steam (from stock or boiling water) to cook food.
- Chicken, seafood and vegetables are all foods that can be steamed.
- When food is steamed, heat energy transfers via:
- Conduction: from the pan → liquid → through food.
- Convection: through steam.
Advantages of steaming
- Fat not used.
- Healthiest cooking method.
- Compared to boiling, vegetables retain more of their texture, colour, nutrients and flavour.
- Gentle cooking method - good for tender ingredients (fish).
Disadvantages of steaming
- Food may not be as flavoursome as roasted or fried food.
- Gentle cooking method - not good for tough foods (meats).
Boiling
- Heating food in boiling water (or another liquid).
- Lots of foods can be boiled, including eggs, pasta, potatoes, rice and vegetables.
- When food is boiled, heat energy transfers via:
- Conduction: from the pan → liquid → through food.
- Convection: throughout the liquid.
Advantages of boiling
- Fat not used.
- Healthy cooking method.
- Low energy (if little water is used and the pan is covered).
Disadvantages of boiling
- Harsh cooking method. Delicate foods break up.
- Over-boiling can make foods soft or mushy. Vegetables lose vitamins and flavour.
- Food tends to be less flavoursome than fried or roasted food.
Water-Based Cooking Methods
We use water for lots of different forms of cooking. Examples are:
Blanching
- Boiling food for a short time to part-cook it, before placing the food in cold/icy water.
- Foods that can be blanched include broccoli, leafy greens, string beans, okra, and asparagus before freezing.
- Advantages:
- By placing the food in cold water, we stop cooking the food. The food keeps more of its colour, texture and vitamins.
- Can take away harsh flavours.
- Makes removing food skins easier as skins shrivel.
Simmering
- A gentler form of boiling as the liquid is not heated to boiling point.
- Fish, curries and root vegetables can be simmered.
- Advantages:
- As simmering is less harsh than boiling, food doesn't lose as many nutrients.
Poaching
- A gentler form of boiling as the liquid is heated to below boiling point (approximately 80°C).
- Eggs, chicken, fish and fruit can all be poached.
- Advantages:
- Gentle cooking method - food stays tender.
- Can absorb flavours if poached in a sauce.
- Disadvantages:
- Some flavour and nutritional value is lost because flavours and nutrients transfer to the liquid.
Braising
- A combination of simmering and steaming. Food is cooked in a sealed pot containing liquid (e.g. water or wine).
- Advantages:
- Gentle cooking method - tough meats are tenderised.
- Any meats being cooked absorb flavours from the other ingredients in the pot (e.g. the liquid, vegetables, herbs).
- If meats are flash-fried before, the meat retains its juices better.
Conduction and convection
- When food is poached, heat energy transfers via:
- Conduction: from the pan → liquid → throughout food.
- Convection: throughout the liquid.
- When food is braised, heat energy transfers via:
- Conduction: from the dish → liquid → throughout the food.
- Convection: throughout the liquid/steam.
Test yourself on Water-Based Cooking Methods
Which of the following statements about steaming is NOT true?
What is blanching?
Which of the following are water-based cooking methods?