The Cooking of Food

There are two basic methods of cooking food:

The water methods include boiling, poaching and stewing, where liquid is supplied as a cooking fluid in varying quantities, according to whether it is to be consumed or not, and heated to temperatures suitable for rendering the food palatable and digestible. Steaming is also a wet method as the food is cooked either by its own juices or by steam at ordinary atmospheric or compressed pressure, being served in a moist state whatever the process.