Cooking is the act of preparing food
It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. With the advent of nonstick cookware, sauting can be done at lower heats using vegetable broth and fruit juices instead of oil. Cooking is the act of preparing food for consumption.What is the secret of perfect cooking Cooking is the process of using heat to prepare foods for consumption. Frying is cooking in hot oil, sauting is cooking in a small amount of oil, stir-frying is a Chinese technique of frying quickly in small amounts of oil in a wok, deep frying is completely submerging the food in large amounts of fat, etc. Constraints on success include the variability of ingredients, ambient conditions, tools and the skill of the person cooking. As people have become more health conscious, preparing foods in oil has become less desirable. Many common cooking methods involve the use of oil. Stewing refers to cooking slowly in a small amount of liquid in a closed container. 4 to 60C (41 to 140F) is the "danger zone" in which many food spoilage bacteria thrive, and which must be avoided for safe handling of meat, poultry and dairy products. In fact, cookbooks as a group outsell any other kind of book except for religious works. Poaching is cooking food in liquid below the boiling point, while steaming is cooking food that has been placed above boiling water. Baking refers to cooking in an oven and differs from roasting mainly in its reference to the type of food cooked-for example, one bakes a cake, but roasts a chicken. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it
