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Jul 18, 19

In the culinary arts there is a diversity of cooking techniques. Colloquially we know these techniques like ironing, roasting, boiling, frying or pochar. But in cooking schools and formally these techniques are divided into two methods or categories, and this is what we will see below.

In this opportunity I will be talking about cooking methods or categories that exist to cook food. As I said, there are few: only two. What they do exist are a diversity of techniques which we all know their existence.

(I am a professional chef and I am looking for an opportunity to get out of this bad moment in which I find myself trapped. I hope to find the support to raise only $ 300 to start my own food business and continue with my cooking studies. This would really help me and my family. I consider myself a person who thrives in many ways and I am sure of achieving economic prosperity through my passion: cooking. If you can help me, I will be very grateful.)

#TheKnowledge

During our growth, all our life we ​​hear terms like "grilled, boiled, fried food ..." and so on, ending up believing that these are cooking methods. However, although we are not that far away, only two cooking methods are known in cooking schools: the wet heat method and the dry heat method.

Cooking methods are the means by which raw food can be transformed into food suitable for consumption. But beyond that, it is the cook's way of converting food into true delights of the palate, controlling the textures, their appearance, adding flavor and taste, as well as making them healthier.

Wet heat methods: it is when you use hot water or steam to cook food. Boiling, cooking over a low heat, poached, steaming or pressing are part of this method. Temperatures vary and are limited by the boiling point of water (100 ° C at sea level, 120 ° C in a pressure cooker). These are not guarantees of juicy foods, on the contrary, it is the fastest way to dry the protein. The secret of juicy proteins is in the careful control of temperature.

Methods of dry heat: it is when the food is cooked in metals, in air or hot oils, with the heat transmitted by the flames of coal embers. Frying, baking and grilling are methods or dry techniques. Food is subjected to temperatures well above the boiling point, up to 200 ° C. This method allows roasted and crunchy, brown-colored foods, rich and characteristic flavors.

Maybe you are surprised with this information, probably you were waiting for the techniques that you did not know were technical or that when you read you thought that frying belonged to the wet ones, because this is not the case as it has to do with the temperature at which foods are exposed and their reaction to it. In another post I will be delving into the techniques of each of the methods.

Tell me, did you know these methods?

(I am a professional chef and I am looking for an opportunity to get out of this bad moment in which I find myself trapped. I hope to find the support to raise only $ 300 to start my own food business and continue with my cooking studies. This would really help me and my family. I consider myself a person who thrives in many ways and I am sure of achieving economic prosperity through my passion: cooking. If you can help me, I will be very grateful.)

Chef. Venezuelan.


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