Moist Heat Methods of cooking.

Moist-heat cooking methods use water, liquid or steam to transfer heat to food. Common
moist-heat cooking methods
The moist Heat methods used in my House are boiling, simmering, poaching, stewing,
Blanching, steaming, pressure cooking.

1.Boiling

Boiling is a moist-heat cooking method that happens when the liquid's temperature reaches 212
degrees. Food is completely submerged in water for even heat distribution.

Advantage:Effective in destroying several classes of waterborne pathogens like; bacterial

spores, fungi, protozoan, and helminth ova.

Disadvantage:Can be costly due to fuel consumptions , Use of traditional fuel (kerosene/gas)

contributes to indoor air pollution , Risk of injuries of getting burned by the water ,does not
remove turbidity, chemicals, taste, smell, colour, time consuming- it takes time and lost of
nutrients.

2.simmering

Simmering is bringing a liquid to the state of being just below boiling.

Advantage: Helps in tenderizing meats, which is an added advantage while preparing delectable
dishes out of inexpensive, tough meats.

Disadvantage: Disadvantages of simmering are that it is a time consuming and excessive

simmering can destroy the nutrients present in the food.
3.poaching

Poaching is a cooking technique that involves cooking by submerging food in a liquid, such as
water, milk, stock or wine.

Advantage:There is relatively low temperature of the cooking liquid, it produces no agitation,

which makes it ideal for cooking delicate or fragile Items.

Disadvantage:water soluble vitamin may leached into water.

4.stewing.
Stewing is a long, slow cooking method where food is cut into pieces and cooked in the
minimum amount of liquid, water, stock or sauce

Advantage:Healthy method of cooking as little/no oil is used.food become

good become soft and digestible.
Soft food does not break apart easily.

Disadvantage:disadvantage of stewing is that it is a time taking process and stewed dishes take
a very long to be prepare.
5.Blanching.

Blanching is a two-step process in which foods are plunged into boiling water, usually for only a
minute or two and then put into ice water to rapidly stop the cooking process

Advantage:. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching
cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins

Disadvantage:Drawbacks to the blanching process can include leaching of water-soluble and

heat sensitive nutrients and the production of effluent.
6.Steaming.
Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then
carries heat to the nearby food, thus cooking the food.

Advantage:Steamed food retains more of its original vitamins, minerals & enzymes, which would
otherwise leach out into the cooking water used when boiling,Steaming softens the fibres of
vegetables and fruits, making them more easily digestible, so your body can absorb all that
nutritional goodness more easily.

Disadvantage: it is a slow method of cooking.

7. Pressure cooking.

Pressure cooking is the process of cooking food at high pressure, employing water or a
water-based cooking liquid, in a sealed vessel known as a pressure cooker.

Advantage:Foods retain most of their nutrients and are tastier, Saves energy,
Saves time in preparing meals,the kitchen is cooler, Less cleaning is required,
Pressure cookers can also be used to preserve food.

Disadvantage:Disadvantages include not being able to cook certain items together due to
differing cook times, not being able to check food midway for doneness or seasoning & also
estimating cook times in higher altitude locations.