| COOKING METHODS
(17 of 25) |
Hospitality
and Catering |
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| 1) Low pressure or atmospheric |
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Food can be cooked with direct or indirect contact with the steam (The pressure is 0 to 5 lbs p.s.i.). |
| a) Direct, in a steamer, or in a pan of boiling water, eg steak and kidney pudding. |
| b) Indirect, between 2 plates, over a pan of boiling water, ie. cabbage. |
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2) High pressure (also known as vacuum cooking in a pouch - sous vide) |
| Food can be cooked in specially designed equipment that does not allow the steam to escape, allowing it to build up pressure and increase the temperature and reduce the cooking time. |
| Food is prepared, garnished and sealed before steaming, this helps control weight loss, colour change, drying out and texture change. The method is labour saving and highly nutritious. |
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