Cooking means cooking in liquid, whereby the temperature is at the boiling point (water 100 °C). It can also be cooked in meat or vegetable stock. Almost all foods are suitable for cooking.

Cold or hot approach when cooking?

The product to be cooked is either prepared cold, i.e. added to the cold liquid and heated together to boiling point, or added to the already boiling liquid (hot preparation).

During cold preparation, the flavors and ingredients of the product are leached out, i.e. they are transferred to the cooking liquid. This process is used, for example, to make meat or vegetable broths, stocks or jus.

During the hot preparation process, the food is placed in the boiling liquid with the aim of quickly closing the pores of the meat or vegetables.

When cooking, a distinction is made between bubbling cooking, e.g. when cooking pasta, and simmering, i.e. cooking without large bubbles of steam to gently finish cooking the food.

What is the difference between blanching and cooking?

A special form is blanching, in which the product – usually vegetables – is only placed in boiling water for a short time in order to influence certain microorganisms or enzymes and thus prevent discoloration or spoilage.
It is usually a pre-treatment and the goods are then processed further.