(5) It causes some loss of flavour (in the steam).

(6) It kills germs.

SIMMERING

1. Definition:

Simmering is a method of cooking in a liquid at a temperature of about
180 degrees.

2. Rules for simmering:

(1) Use a double boiler to keep the temperature
correct.

(2) Put the food in liquid in the top dish, and
proceed as in boiling.

3. Effects of simmering:

(1) It makes some foods soft and tender--fruit
and vegetables.

(2) It does not make the protein of animal food
(milk, eggs, and meat) hard as boiling does.

(3) It dissolves out a good deal of the food
substance into the cooking liquid.

(4) It causes very little loss of flavour.

(5) It does not break up the food.

STEAMING

1. Definition:

Steaming is a method of cooking in the steam from boiling liquid.

2. Rules for steaming:

(1) Have the water boiling rapidly in the under
part of the steamer.

(2) Put the food in the upper part, cover
closely, and place over the lower part.

(3) Keep the water boiling rapidly during the
entire cooking.

(4) If extra water be needed, only boiling
water should be added, as quickly and as gently
as possible.

(5) Continue the cooking according to the time
required by the recipe, or test as in boiling,
if the food permits.

3. Effects of steaming:

(1) It makes vegetable food tender.

(2) It makes the protein of animal food harder
than simmering, but not so hard as boiling
does.

(3) It does not break up the food.

(4) It does not dissolve out the food
substance.

(5) It causes little loss of flavour if closely
covered.

STEEPING

1. Definition:

Steeping is a method of cooking, by pouring boiling water over food, and
letting it stand in a moderately warm place.

2. Rules for steeping:

(1) Heat the steeping dish.

(2) Use water freshly boiled.

(3) Put the food in the hot dish, pour water
over, cover closely, and set in a warm place.

(4) Let the food remain in the liquid until you
have extracted what is desired.

(5) Strain off the liquid and use as required.

3. E