FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

Simmering

• When foods are cooked in a pan with a well fitting lid at temperature just below the boiling point 82 – 92^oC of the liquid in which they are immersed the process is known as simmering.
• It is a useful method when foods have to be cooked for a long time to make it tender as in the case of cheaper cuts of meat, fish, cooking custard, kheer, vegetables and carrot halwa.

This method is also employed in making soups.

 

Advantages

• Foods get cooked thoroughly
• Scorching or burning is prevented
• Losses due to leaching is minimum

Disadvantages

• There is loss of heat sensitive nutrients, due to long period of cooking.
• Takes more time and more fuel.