0:04 [music] I welcome you all to the week 2 session on moist heat methods of cooking. Uh so we had got an introduction on how heat applications uh affect the cooking process and how the cooking process can be enhanced to retain the quality of the nutrients as well as the quantity of the food. So at the end of the session the student will be able to understand the concept of moist heat cooking methods to classify different types of moist heat cooking techniques and also to examine the principles involved in each and every method and to analyze the different
0:50 moist heat methods with regard to the merits and demerits and also to identify the food application suitable food applications for each technique. So coming to the moist heat method of cooking, there are different methods of cooking. When we talk about moist heat which involves the cooking using water or steam at different temperatures which are below or at or above the boiling point. So examples would be boiling, stewing, steaming, pressure cooking, poaching and blanching. When we talk about foods which can be cooked under this these kind of processes include rice, dal, meat, roots and tubers, apple legumes idli custard vegetables egg fish carrot tomato
1:35 spinach, all these can be blanched, boiled steamed stewed pressure cooked, poached. So moist heat cooking methods improve the digestibility and they ensure the safe cooking of food because these nutri the nutrients can be preserved with these kind of methods but may lead to nutrient loss depending on the method and the duration of the cooking that you take to cook these kind of nutri uh foods. So as discussed in the earlier slide moist cooking involves the use of water or steam as a cooking media. It includes methods like boiling, steaming, stewing, pressure cooking, poaching and blanching. So each and every method has its own merits and demerits that will be
2:21 discussed in the this particular session and also in the upcoming slides. These methods help in making the food very soft, palatable and easily digestible. It also ensures that uh we destroy harmful microorganisms by cooking under moist heat method of uh techniques. So starting with the boiling method, we all know that boiling of milk, boiling of rice and all that comes under this particular uh method of cooking. Boiling is nothing but we cook the food by immersing them in water at 100° CC and by maintaining the water at that temperature so that the food gets tender. As I previously said the examples would be rice, dal, meat, roots and tubers and
3:09 all that. We boil these foods using this particular uh methodology by boiling them in water at 100°C and maintaining the water at the temperature till the food gets tender. The main merits of the boiling process would be it is very simple method and no special skill or equipment is required. Anybody can do that and we don't need a chef to you know process this particular methodology. Uniform cooking can occur uh throughout the food because of uh boiling. There are certain demerits as well. Continuous excess boiling can damage the texture of the food. Heat liable vitamins may be lost if the water is discarded and water- soluble pigments are leeched.
3:55 They require more fuel because it takes a longer time to spread over the entire uh food. So, it needs a little more fuel compared to the other types of cooking. Next we move on to the stewing method which is nothing but simmering the food in a pan with a tight fitting fitting lid and we use very small quantity of liquid to cover only half the quantity of the food and that's called stewing. We normally stew apples meat because these stewed liquids are also used for making soups and all that. So that is the stewing technique that they follow and the liquid is initially brought to boiling point and then simmerred to 82 to 90°C. Uh here we are mentioning that
4:42 particular temperature because we need to have the food brought under that temperature to maintain the nutrient uh and preserving the nutrients. Coming to the merits and demerits of stewing. Uh basically stewing uh is a very good process of preserving the nutrients and they are stewed with the peel of the fruit or with the skin that retains the nutrients and basically there are no loss of nutrients or flavor when it comes to stewing technique. And the demerits would be just like boiling it takes a very longer time and fuel may be wasted as it case of boiling. And the next method we move on to is
5:27 nothing but steaming. Steaming uh as such you would have seen people uh trying to get the steam uh for various reasons and uh steaming is a very good uh way of uh increasing the palatability of the food, digestibility of the food. The common example I would give is increase uh idiopams and all that which we normally consume in a day-to-day life. So steaming is nothing but the method of cooking food in a steam generated from a previously boiling water in a pan. So that means you have a pan already filled in with water and you keep it in boiling temperature and then you keep a pan or a lid food with the lid and you cover it over the boiling
6:14 water. The food does not come in direct contact with the liquid as it is placed in a container above the liquid. A common example would be the it maker and idiapam maker where we use those kind of techniques for steaming process and custard is also an at another example where there is no contact of the food with the liquid and there is a container which is placed above the liquid. So when I talk about the merits and demerits of steaming uh the merits include uh decreased chance of burning. So basically not much of burning or charring will take place when we talk about the steaming method because it's kind of uh keeping the container there are two containers like double boiler methods food becomes very light and
7:00 fluffy and they are very easy to digest usually give steamed foods for uh elderly population kids and uh children who needs uh proper digestion and easy digestibility process. So these kind of steamed foods are given for therapeutic diets also where uh when a person is asked to take soft diet we normally advise steamed foods like it lapam and all that. So there are no nutrient loss when it comes to uh steaming process because it is really considered to be a very good method of uh giving the diet and uh so steamed foods are always uh good and preferred by any age group irrespective of uh child till
7:48 adult and till elderly population. The demerits are the steaming equipment is required. So we need a proper uh equipment or a pan and a double boiler which has to be used for this particular steaming process and the very few foods are only cooked by this way and not every other food can be used by uh steaming process. So that's the only uh demerit that we could say but otherwise it has very good merits when compared to boiling and um simmering or stewing. Next we move on to pressure cooking which is a very very common technique that we normally use nowadays and even uh it's become a part of a routine uh
8:33 using a pressure cooker. Anybody can use this even a bachelor and a person who's not even knowing about cooking can easily process this particular method of cooking the food. A pressure cooker is used to cook the food with steam under pressure. The temperature is usually above 100°C and we definitely need a pressure cooker for this to process it. Example would be rice, meat, vegetables, lentils and all that. Uh so coming to the merits and demerits of pressure cooking as discussed pressure cooking uh requires very minimal time and this is supposed to be a boon for working women and people who are in having a very fastm moving life. Uh this has taken a
9:19 very less cooking time and it is preserving the nutrient and flavor uh is not lost and they save fuel and time does not need constant monitoring. So you just have to listen to the uh cooker's whistle and then proceed accordingly otherwise you don't have a proper monitoring needed and food does not get scorched easily. So that's the major uh merit that I would say because of pressure cooking when it comes to the demerits initial equipment cost. So the pressure cooker cost may not be affordable to all but nowadays even people uh who are uh trying to save time and who wants the merits of uh this particular uh technique are able to
10:04 afford to that and cooking time to be monitored to avoid over cooking. Sometimes overcooking also causes uh a little more uh than expected. So usually pressure cooking of rice is commonly done by every uh individual in the household and also meat and uh vegetables are also being uh cooked that way. So that's the only thing when we talk about uh pressure cooking. So pressure cooking is considered to be uh advantageous advantages over many other uh methods of cooking. Next we move on to poaching. Poaching is uh done for very few food items like egg and fish. It involves cooking in minimum amount of
10:51 liquid that is below the boiling point which is supposed to be 80 to 82°C. And the merits include there are no special equipment needed for poaching. uh so you can do it with uh a available pan and uh sauce pan and they save time and fuel as well. They're very easy to digest and the it's a healthy method of cooking also. And uh when it comes to demerits there is no um adding of spices or any other masala to it. So it has a very bland taste and may not be appeal to all. So water soluble nutrients may leech into the water and it can get burnt and the water gets evaporated easily. So
11:39 these are some of the demerits that uh poaching can be uh may not be suggested for all the time but uh poached eggs and fish are normally being uh consumed by many of the population and there is no special equipment needed. It's the major advantage of uh poaching process. Next is the blanching. We must have heard about blanching of carrots, blanching of tomatoes and all that. So it it is usually done by immersing the food in hot liquid for about 5 seconds to 2 minutes depending on the texture of the food. This method helps to peel the sk skin of the vegetable without changing its texture. So usually smidnach, tomato and
12:27 carrots are being blanched by immersing the food in hot liquid. So it should be in uh hot condition the boiling temperature for 5 seconds to 2 minutes depending on the texture of the food. So it has to be blanched so that the skin of the vegetable like tomato or carrot or spinach can be removed easily without changing the texture of that particular food. So when it comes to merits, merits I would say the texture is retained and the color of the food will also be retained. So blanching is a very simple process. Even almonds are being blanched. Uh so almonds can be soaked in water and the peel of the uh almond can be easily removed out of it. Demerits
13:14 include the loss of the nutrients if the water is discarded that cannot be uh done. So these things have to be maintained. When it comes to the comparison of all the moist heat method of cooking, I would say that boiling uses full water at 100°C longer cooking time and stewing uh uses very less water but it's very slow in cooking and uh it has to be cooked at 82 to 90°C. Similarly, steaming uses the steam method and there is no direct contact with the water. Whereas pressure cooking uses the steam under pressure which is the fastest method of cooking and it
13:59 includes above 100°C. Poorching is a gentle way of cooking and it has to be below boiling which is 80 to 82°C and blanching which is the last process is very uh good exposure uh to the hot water and mean very long exposure to the hot water. So there are different uh methods of moist uh cooking. There are five basically boiling, stewing, steaming, pressure cooking, poaching and uh blanching also. So it comes after when we talk about blanching there is another extra uh additional to it is moist heat method of cooking. So what are the nutrients that are lost
14:45 and how better the nutritional aspects are when it comes to moist heat cooking is there are loss of water soluble vitamins especially vitamin B and C is lost and nutrient loss occurs due to leeching into the water. Steaming and pressure cooking can help to retain more nutrients. So that's why we normally say steamed food and pressure cooked food is much more better than any other method of moist cooking. Over cooking leads to greater nutrient loss whereas a proper control of this and the temperature is very much important to preserve the nutrients. So all the uh components are put together and we can come to a conclusion that moist cooking is almost
15:31 uh good in various ways to retain the nutrients and to have a proper digestibility and also to be given for any uh age group and also to preserve the uh nutrients avoid over cooking. All that could be done with moist heat cooking where all moist heat cooking can be applied. So it can be used for cereals pulses vegetables meat fish and eggs. And it is also common in daily household cooking. So most of the time it is a combination of dry heat and moist heat cooking. Moist heat cooking alone and it's suitable for therapeutic and easily digestible food. Just imagine if anybody's got a fever or any other condition where the digestion becomes a
16:17 problem. We just advise for a steamed food like an ity or an idiopam for them to easily digest those food so that it helps in uh maintaining the digestibility and help in the conversence period. And these type of cooking are preferred because they are soft in texture and they are safely prepared so that it can be given for any age group. So uh coming to the conclusion moisty uh method of cooking uses water or steam as a primary media. These methods improve the digestibility, palatability and the safety of the food. Since there are different techniques available like boiling blanching poaching steaming
17:03 and all that they may vary in temperature, time and cooking efficiency. However, I would say that these type of cooking methods improve improper cooking may lead to loss of nutrients. So try to see to that you understand the merits and demerits of these methods of cooking and appropriately use to the food for which you have to have a controlled atmosphere and also use a proper method of cooking. So appropriate selection of cooking method ensures better nutrition and also the food quality. This will enhance your flavor and texture and also your digestibility and it retains the quality
17:49 of the nutrients and thereby giving a proper method of cooking is thereby essential for all of us to have a good healthy life. always prefer a better method of cooking or a combination of uh cooking methods to have a good quality of nutrition in your day-to-day life. So healthy cooking will lead to healthy eating and thereby you may be disease-free and you can also prevent the diseases from attacking your immune system. So with that we come to the conclusion of the week 2 session and there will be an assignment followed by this. I request all of you all to go back to the slides and have a look at it and answer the questions accordingly and
18:37 uh do listen to the upcoming videos also on dry heat cooking combination method of cooking and all that. [music] [music] >> [music] [music]
19:25 >> Heat. [music] [music] Heat. [music] Heat >> [music] [music] >> up [music]
20:11 here. Heat. Hey. Hey. Hey. Heat. Heat. [music]
21:04 Heat. Heat. [music] [music] >> [music] >> Heat. Heat.
21:49 Heat >> [music] >> up [music] here. [music]
22:43 >> [music] >> Heat. Hey, heat. Hey, heat. Heat. Heat. [music] Heat. Heat. [music]
23:29 >> [music] [music] >> Thank you. Happy learning.
