cookery
for particular articles of food requiring a very slow process of
cooking. An ordinary kitchen steamer, with a close-fitting lid is
generally all that is required for simple household cookery on a small
scale. The articles of food which are to be steamed are prepared in
exactly the same manner as for boiling. Many puddings, some meats, and
some vegetables are considered better if cooked by steam, and inasmuch
as the process of cooking is a very slow one, there is no fear of
the food being destroyed by too fierce a heat, as the temperature in
steaming never reaches beyond 212 deg. F. Fish, meat and poultry cooked by
steam are as a rule tender, full of gravy and digestible. By steaming,
watery vegetables are made drier; tough meats are softened and made
tender; while farinaceous mixtures and puddings develop a totally
different flavor when baked or fried.

Braising

Braising is a combination of roasting and stewing small joints of
meat in a shallow stewpan. It is a favorite method of cooking with
the French, and is supposed to bring out an unusually fine flavor and
aroma. The pan in which a braise is to be made always should be lined
with slices of bacon, carrot, onions and herbs, upon which the meat is
placed. It usually is moistened with stock or stock and wine. The
more delicate meats, such as sweetbreads, fillets, fowls and turkeys
sometimes are covered with buttered paper; this is done to prevent
the heat from the top of the pan scorching or imparting too much of a
roast flavor to the meats which are to be braised. Occasional basting
during the process of this method of cooking is essential. When done,
the meat is taken up, the fat removed from the vegetables and gravy,
which latter is then reduced, strained and blended with some kind of
gravy or thin sauce.

Poaching and Marinating

Poaching is the name usually given to the process of cooking an
article by placing it for a few minutes in boiling water. Marinating
or pickling is a process with a formidable name with a simple meaning.
To marinate simply is to soak meat in a mixture for some hours, or
even days, with the idea of improving its flavor of softening its
fibres and making it tender. Vinegar, oil, pepper and salt are mixed
together and the meat packed in the mixture; sometimes a sliced onion
and herbs are added. The meat, of course, should be wiped first, but
not washed.

Cooking in Earthenware

Stone or earthenware cooking appliances a