The water temperature is crucial for the cooking method. You have the choice of boiling, poaching, blanching, steaming, steaming, or vacuum cooking.
When preparing food, it is important that it tastes good, is digestible, looks appetizing, and contains as many vitamins and nutrients as possible. With the right cooking method, you can positively influence the result.
The water temperature has an impact on taste and cooking time
The most common methods of cooking with water are:
- boiling/simmering
- Poaching/simmering
- blanch
- steaming
- steaming
- vacuum cooking
These methods differ in the water temperature and the amount of water required. The hotter the water, the shorter the cooking time. Use the right cooking method so that the vegetables are neither too hard nor too mushy. The meat should not be too dry either.
1) Boiling or simmering
We usually associate two different things with the term cooking. First, we think of the activity of cooking, the whole process of preparing a meal. In the second case, and this is what is meant here, it is about a cooking process in which the water is heated to over 100°C, i.e. it reaches the boiling point. You need to use enough water to completely cover the contents of the pot. Potatoes, pasta, or soups are usually prepared in this way.
2) Poaching, also called simmering
The water temperature when poaching should be around 70-90°C. It is important that the water does not boil. There shouldn’t be any steam either. Leave the food to soak in the hot water until the desired consistency is reached. This gentle method is particularly recommended for foods that break down easily. Examples of this are fish, tender vegetables, or the so-called poached eggs.
3) Blanching
In this process, you first bring the water to a boil and then put the food into the water. After a short time, about 1-3 minutes, take it out and shock it in very cold water. With this method, many nutrients are retained and germs are killed. The vegetables stay crisp and get a strong, bright color. Blanched foods are usually further processed afterward. You can ideally freeze these to cook or fry later.
4) steaming
Here the ingredient is not cooked directly by the boiling water, but by the steam. There are special steam cookers or pressure cookers for this. But you can also use a conventional saucepan for steaming. To do this, hang either a sieve or a special insert in the saucepan. It is important not to touch the water surface. Place the ingredient in the insert and cover the pot with a lid. The ingredient is cooked by the steam generated by the boiling water. This method is considered a particularly gentle process since the nutrients cannot be lost in the water.
5) steaming
Only a little liquid is needed for steaming. You put the vegetables, fish, or meat in the pot and close it with a lid so that the steam does not escape. The temperature should be above 70°C and below 100°C. During heating, additional liquid is extracted from the food. This food’s own juice mixes with the added water. With this method, too, only a few nutrients are released into the cooking water. The remaining liquid at the end of cooking is great for making a sauce.
6) Vacuum Cooking
A vacuum sealer is required for vacuum cooking. You can use it to enclose the food in an airtight plastic bag provided for this purpose. You should season the food beforehand. Place the plastic bag in a pot filled with water and cook the food at a water temperature of around 65-80°C. This method doesn’t work as well for poultry. At the relatively low temperature in the water bath, not all pathogens may die.
During this preparation, the food retains its nutrients and natural taste.
