Chinese Cooking Method - Fire Pot

Fire pots also known as steam boats, are made from a variety of metals.

Chinese fire pot enables larger number of diners to be catered to participate in the cooking which is done on the table. Individual wire baskets or chopsticks are used to cook the food in small quantities, in simmering stock. Hot coals or heat beads are placed into the chimney in the center of the cooking container. This keeps the stock simmering. Now as day, an electric frying pan already substitute for the fire pot.

The fire pot is placed in the center of the dining table on a cutting board covered with aluminum foil or heatproof tray. Boiling stock is poured into the container, and the raw ingredients and condiments are placed around the pot. Each diner selects and cooks food, which is then dipped into various sauces or raw egg. Steamed rice and Chinese tea are served with the meal, which can last several hours.

Chinese Cooking Methods - Parboiling and Simmer Cooking

Simmer cooking is used for soups and slow cooking of less tender cuts of meats. Parboiling is used to cook ingredients of different textures.

Simmer cooking is also suitable for seafood to avoid over cooking. a stock or sauce is brought to a boil with the ingredients added and simmered over low heat until tender.

Parboiling is used to cook ingredients of different textures. The tougher varieties are added to boiling stock or water for a short time. They are then refreshed in iced water to set color and prevent overcooking. When the parboiled foods are cooked with more tender ingredients, the cooking time will then be the same.