Moist Methods
1. Boiling—Cooking in boiling water—especially poultry, salt meats, etc.
2. Steaming—A method of cooking by utilizing steam from boiling water, which retains more food value than any other. Too seldom applied to meats.
3. Frying—Cooking by immersion in hot fat at temperature 400 to 450 degrees Fahrenheit. Used for croquettes, etc.
If a fat thermometer is not available, test by using small pieces of bread. Put into heated fat:
A—For croquettes made from food requiring little cooking, such as oysters, or from previously cooked mixtures, as rice, fish or meat croquettes, bread should brown in one-half minute.
B—For mixtures requiring cooking, as doughnuts, fritters, etc., bread should brown in one minute.