Advantages /Disadvantages of Stewing

 Advantages

Healthy method of cooking as little/no oil is used.

Good become soft and digestible.

Soft food does not break apart easily.

 Disadvantages

Require more energy(fuel) to the longer cooking time.

Advantages/Disadvantages of boiling

 Advantages

Healthy method of cooking as little/no oil is used.

Food becomes soft and digestible.

Relatively a quick method of cooking.

 Disadvantages

Most of the water-soluble vitamins such as vitamin C and B-group vitamins are destroyed by the high heat while some are lost to the cooking liquid.

Food tends to be bland but can be improved by adding seasonings

Food used by boiling or stewing

 Potato Cutlet > The potato is cooked by boiling the cooked potato is then mashed and mixed with other ingredients and shallow-fried till golden brown.

 Apple pie > Apple pie is stewed to make it soft and the stewed apple filling Is then filled into a pastry dough and left to bake in an oven.

Examples of food used by boiling

 Fried Rice > The rice is cooked by boiling and the cooked rice is stir-fried with other ingredients to create one-dish-meal.

 Macaroni and cheese>The macaroni is cooked by boiling the cooked macaroni is mixed with milk and cheese and left to bake in an oven.

Stewing

 Stewing is a slower method of cooking compared to simmering food is cooked in a covered saucepan or pot and heat is transferred to the food through conduction and convection.

 Stewing is used to soften tough cuts of meats ,hard fruits such as pears and apples and pulses such as beans and lentils.

 An electric slow cooker is usually used for stewing as it allows food to be cooked very slowly.

Boiling

-Boiling is the method of cooking food in boiling water at 100degree, heat is transferred to the food through convection.

 -The leftover liquid after the food is cooked should be used to make sauces or used as soups as some of the water-soluble vitamins such as vitamin C and B-group vitamins are lost in the liquid.

  Example: Rice pasta egg tender cuts of meats, seafood and root vegetables such as carrots and underground stems such as potatoes are suitable for boiling.