Cooking Methods: Steaming, Boiling, Blanching, and Poaching

Image source - pixabay

When it comes to cooking food, there are many different methods to choose from. Some methods involve dry heat, like grilling or roasting, while others involve moist heat, like steaming, boiling, blanching, and poaching. In this article, we'll focus on the latter four methods, discussing the differences between them and the benefits of each.

What is Steaming?

Steaming is a gentle cooking method that involves cooking food by placing it in a steamer basket or on a rack above a pot of boiling water. The steam from the water cooks the food. Steaming is often used to cook vegetables, seafood, and dumplings.

One of the benefits of steaming is that it's a low-fat cooking method that doesn't require the use of any additional oil or fat. Steaming also helps to retain the food's nutrients and natural flavors, as the food isn't submerged in water or exposed to high temperatures.

Steaming can be done using a variety of equipment, such as a bamboo steamer, an electric steamer, or a metal steamer basket. Regardless of the equipment used, it's important to make sure that the food is placed in a single layer and that there's enough space between the food and the water so that the food isn't submerged.

What is Boiling?

Boiling is a high-temperature cooking method that involves cooking food by immersing it in a large pot of boiling water. Boiling is often used to cook pasta, potatoes, and vegetables.

One of the benefits of boiling is that it's a quick and easy cooking method that doesn't require any special equipment. Boiling is also a good way to add flavor to food, as ingredients like salt and herbs can be added to the water.

However, boiling is a high-temperature cooking method that can cause some loss of nutrients and flavor. This is especially true if the food is overcooked, as this can cause the food to become mushy and lose its texture.

What is Blanching?

Blanching is a cooking method that involves briefly immersing food in boiling water, then immediately transferring it to a bowl of ice water to stop the cooking process. Blanching is often used to prepare vegetables for freezing, as it helps to preserve their color, flavor, and texture.

Blanching is a quick cooking method that can be used to soften vegetables or to remove the skin from certain fruits and vegetables. Blanching is also a good way to preserve the nutrients in food, as the short cooking time helps to minimize nutrient loss.

To blanch food, bring a pot of water to a boil, then add the food and cook for a short amount of time (usually a minute or two). Then, remove the food from the pot and transfer it to a bowl of ice water to stop the cooking process.

What is Poaching?

Poaching involves cooking food by immersing it in liquid that is just below boiling point, usually water or broth. Poaching is often used to cook delicate foods like eggs and fish, as the gentle cooking method helps to prevent overcooking and maintain the food's texture and flavor.

One of the benefits of poaching is that it's a low-fat cooking method that doesn't require the use of any additional oil or fat. Poaching is also a good way to add flavor to food, as ingredients like herbs and spices can be added to the liquid.

To poach food, bring the liquid to a simmer, then.