COOKING TECHNIQUES
The human body is designed to sense smells, tastes, colors, texture, acidity. The human foods need in 98% of the time, the use of the heat.
The transmission of this heat, do denaturation of nutrients for the human use. When humans became sedentary, the use of the heat began to be used for purposes satisfy the organoleptic senses. There are millions of variants to make a recipe. In most of the time, heat is used. At present, the use of radiation is more frequent and is causing diseases to the population. The food should be cooked to the correct temperature and adequate utensils for denaturation of nutrients to normal levels.
BASIC COOKING TECHNIQUES
Boil Cooking process just at the boiling point or before that point . The medium can be used to boil water, broth or sauce. Cooking can start with cold or boiling liquid medium. When used for pre-cooking, commonly it is known as bleaching. Vapor Cooking process where the heat transfer medium is water vapor. Its qualities are to maintain the nutrients in food color and flavor. The type of cooking is used for concentration. Breseado or juice Fatty cooking technique in liquid medium with lid and the furnace. It is used for large pieces of meat, eg lamb meat, poultry or pork. It is a slow cooking allows a cooked very tender and shiny on the surface part. Stewing or braising This technique combines wet steam cooking fat and some extra liquid. It is used especially for cooking meat, vegetables and fruits . As you work with little additional liquid flavors and aromas of each ingredient is enhanced. |
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Fry
Cooking process where food is completely immersed in a fatty medium constant or increasing 170-180 ° C . They can be fried potatoes, sweet potatoes, pastries and meat in general. Means fatty employees are: animal fats, vegetable oils, clarified butter or hydrogenated fats. The type of cooking is used for concentration.
Means stability of frying fat
Fats and oils undergo chemical changes due to heat and come to burn if overheated, producing Acrolein irritante of the nasal mucosa and probably cancerigena . The temperature at which the fat starts burning means is called smoke point, and varies with the nature of the fat and oil.
Cooking process where food is completely immersed in a fatty medium constant or increasing 170-180 ° C . They can be fried potatoes, sweet potatoes, pastries and meat in general. Means fatty employees are: animal fats, vegetable oils, clarified butter or hydrogenated fats. The type of cooking is used for concentration.
Means stability of frying fat
Fats and oils undergo chemical changes due to heat and come to burn if overheated, producing Acrolein irritante of the nasal mucosa and probably cancerigena . The temperature at which the fat starts burning means is called smoke point, and varies with the nature of the fat and oil.
Skip Technique of cooking fat sparingly, preheated and product movement; to finish cooking you can add other liquids. Means fatty employees are: animal fats, vegetable oils, ghee. The stir is made in quantities and small portions. It is a fast and agile method that can be used for almost any kind of food while having little or is cut into pieces. Coruscate Cooking technique in which fat medium, dry heat is used by a grill heated by coal, gas or electricity. The type of cooking is applied concentration. To bake Firing technique with dry heat, no added fat or liquid, without lid and plates or molds. It is the method of choice for the masses baking pastry. |
Asar
Cooking technique in which food is often sprayed with a fatty liquid oil or cooking liquid, without additional liquid and uncovered. They can be roasted loin, roast beef, veal, pork, lamb, chicken, duck, quail, game meats, potatoes, sweet potatoes, etc. The type of cooking is applied concentration. It can be roasted in the oven or on the cross: Once cooked, the meat pieces generally should let stand 5 to 10 minutes before cutting and balanced temperatures and excessive loss of juice is avoided. |
Glaze
This is a technique used to brighten a food precooked or not, with reduced cooking liquid or a light caramel. This technique combines general various cooking processes, finishing glaze. Example: glaze a piece of meat with its own cooking liquid or glaze carrots, zucchini, garlic, onions, etc. on a sour candy.
a type of cooking is not distinguished as the processes used are varied.
Gratin
Technical actually ends dora cooking or food and is performed at a high temperature, short time and with a higher source of heat -greater than 250 ° or 300 ° C . a salamander or broiler is used.
It is used for:
Crisp and dry surfaces: with cheese or breadcrumbs.
golden and soft surfaces: creams, eggs, sauce, hollandaise sauce, etc.
You can broil fish, meat in general, potatoes, vegetables, pasta and desserts. Thin or fragile foods like vieyras, oysters and sole can be cooked by grilling
This is a technique used to brighten a food precooked or not, with reduced cooking liquid or a light caramel. This technique combines general various cooking processes, finishing glaze. Example: glaze a piece of meat with its own cooking liquid or glaze carrots, zucchini, garlic, onions, etc. on a sour candy.
a type of cooking is not distinguished as the processes used are varied.
Gratin
Technical actually ends dora cooking or food and is performed at a high temperature, short time and with a higher source of heat -greater than 250 ° or 300 ° C . a salamander or broiler is used.
It is used for:
Crisp and dry surfaces: with cheese or breadcrumbs.
golden and soft surfaces: creams, eggs, sauce, hollandaise sauce, etc.
You can broil fish, meat in general, potatoes, vegetables, pasta and desserts. Thin or fragile foods like vieyras, oysters and sole can be cooked by grilling
"Food is your medicine"
Fernando Lara, 2024, Barcelona, Spain
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