The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

Simmering is also a similar cooking method to boiling, except that the food is cooked in a liquid, which is held below boiling point. The simmering point of most liquids is between 85-95oC, and compared to boiling, is a gentler, slower method of cooking. Common types of foods that are simmered include; vegetables, soups and sauces. Baking is the process of cooking foods in the dry heat of an oven. During baking, moisture within the food is converted to steam, which combines with the dry heat of …