Home economics
(Moist methods or wet method of cooking food)
Food is cooked in either hot liquid or by steam, and the methods used are boiling, steaming, stewing, frying, poaching, pressure cooking, par boiling, etc.
Boiling
This is the method of cooking most Ghanaian Staples. The food is put in the cooking pan with just enough water to cover it. There are three different ways by which boiling can be made.
1. Boiling in which the stock is strained after the food is cooked, eg. cooking cassava,yam, and plantain.
2. Boiling in which the stock becomes part of the food been cooked, eg. porridge
3. Boiling in which the food absorb the boiling water in which it is cooked, eg. cooking grains and cereals like rice,wheat, and beans.
Points to consider when boiling food.
1. Enough liquid should be used to cover the food in order to cook it well.
2. The sauce pan used should have a well fitted lid so that heat does not escape.
3. The food should not be over boiled else all the valuable nutrients will be lost.
4. Food should be evenly cut to prevent breaking and to ensure the food cooked well.
Advantages of boiling foods.
- Quick and easy methods of cooking.
- Does not need constant attention.
- Suitable method of cooking for all groups of people.
- boiled foods are easily digestible.
Disadvantages of boiling food.
- boiled foods are not attractive so they should be well garnished.
- food is not tasty unless well seasoned.
- nutrients , especially the water soluble ones are lost if the stock is thrown away .
- some of the food might break off when not cut evenly.
Examples of the foods that can be boiled : yam, plantain, cassava, potatoes, cocoyam, fish,rice, meat, eggs, and pasta.
Note 2
Food preparation ( steaming)
Steaming is a method of cooking food in steam which rises from boiling can water.there are two types of steaming, namely direct and indirect steaming.
Direct steaming: with this type of steaming , the food comes into direct contact with the steam,eg. Yake yake, abolo,kenke,kpokpoi.
Indirect steaming : with this , food is placed in covered bowl in the pan with water ⅓ ( half) way up it.example is the cooking of puddings, custards: It can also be done by placing food in between two plates over boiling water.
Points to consider when steaming
- the water for steaming is kept boiling before food is put into it to avoid uncooked food.
- steamed foods must be of equal and reasonable sizes to enable it cook it well and fast.
- re - fill the pot with boiling water or use enough boiling water to last throughout the cooking to avoid reducing the temperature, which will make the food heavy.
- the sauce pan or the steamer should have tight fitting lid to keep the steam in.
- the food has to be covered with greaseproof paper to prevent it from becoming soggy.
Advantages of steaming
1. Steamed foods are light and easy to digest making them suitable for invalids and convalescents and babies.
2. The method needs very little attention.
3. It is economical because more than one food can be cooked at the same time.
4. Steamed foods retain most of their nutrients and flavour because there is less risk of over cooking.
5. Steamed foods retain most of their nutrients and flavour because there is less risk of over cooking.
Disadvantages of steaming.
- it is a slow method of cooking as compared to other methods such as boiling and frying.
- steamed foods are not attractive and must therefore be garnished to make them appealing.
- it is only suitable for soft and small pieces of food because it takes a longer time to cook.
Examples of foods that can be steamed are yake yake,aboloo, kpokpoi, fish, puddings, akyeke, moimoi
(Moist methods or wet method of cooking food)
Food is cooked in either hot liquid or by steam, and the methods used are boiling, steaming, stewing, frying, poaching, pressure cooking, par boiling, etc.
Boiling
This is the method of cooking most Ghanaian Staples. The food is put in the cooking pan with just enough water to cover it. There are three different ways by which boiling can be made.
1. Boiling in which the stock is strained after the food is cooked, eg. cooking cassava,yam, and plantain.
2. Boiling in which the stock becomes part of the food been cooked, eg. porridge
3. Boiling in which the food absorb the boiling water in which it is cooked, eg. cooking grains and cereals like rice,wheat, and beans.
Points to consider when boiling food.
1. Enough liquid should be used to cover the food in order to cook it well.
2. The sauce pan used should have a well fitted lid so that heat does not escape.
3. The food should not be over boiled else all the valuable nutrients will be lost.
4. Food should be evenly cut to prevent breaking and to ensure the food cooked well.
Advantages of boiling foods.
- Quick and easy methods of cooking.
- Does not need constant attention.
- Suitable method of cooking for all groups of people.
- boiled foods are easily digestible.
Disadvantages of boiling food.
- boiled foods are not attractive so they should be well garnished.
- food is not tasty unless well seasoned.
- nutrients , especially the water soluble ones are lost if the stock is thrown away .
- some of the food might break off when not cut evenly.
Examples of the foods that can be boiled : yam, plantain, cassava, potatoes, cocoyam, fish,rice, meat, eggs, and pasta.
Note 2
Food preparation ( steaming)
Steaming is a method of cooking food in steam which rises from boiling can water.there are two types of steaming, namely direct and indirect steaming.
Direct steaming: with this type of steaming , the food comes into direct contact with the steam,eg. Yake yake, abolo,kenke,kpokpoi.
Indirect steaming : with this , food is placed in covered bowl in the pan with water ⅓ ( half) way up it.example is the cooking of puddings, custards: It can also be done by placing food in between two plates over boiling water.
Points to consider when steaming
- the water for steaming is kept boiling before food is put into it to avoid uncooked food.
- steamed foods must be of equal and reasonable sizes to enable it cook it well and fast.
- re - fill the pot with boiling water or use enough boiling water to last throughout the cooking to avoid reducing the temperature, which will make the food heavy.
- the sauce pan or the steamer should have tight fitting lid to keep the steam in.
- the food has to be covered with greaseproof paper to prevent it from becoming soggy.
Advantages of steaming
1. Steamed foods are light and easy to digest making them suitable for invalids and convalescents and babies.
2. The method needs very little attention.
3. It is economical because more than one food can be cooked at the same time.
4. Steamed foods retain most of their nutrients and flavour because there is less risk of over cooking.
5. Steamed foods retain most of their nutrients and flavour because there is less risk of over cooking.
Disadvantages of steaming.
- it is a slow method of cooking as compared to other methods such as boiling and frying.
- steamed foods are not attractive and must therefore be garnished to make them appealing.
- it is only suitable for soft and small pieces of food because it takes a longer time to cook.
Examples of foods that can be steamed are yake yake,aboloo, kpokpoi, fish, puddings, akyeke, moimoi
Auntie please I don't understand why you added fish as a part of foods which can be boiled. Can you please explain
ReplyDeleteThe fish is like your preparing soup and it is in it so the fish will boil with the fish
DeleteThe fish is like your preparing soup and it is in it so the fish will boil with the fish
Delete