Scientific culinary principle.
It is not enough that good and adequate food ingredients are provided; it has provisions to increase and not to reduce its digestive value The unwholesomeness of the necessary food for bad cookery due to inappropriate selection of materials Just as often. Proper cookery makes good food materials that can digest more. When done scientifically, the dish breaks the food by dissolving the soluble part, so that the element is more easily affected by gastrointestinal fluid But cooking often achieves the desired end , The best material is not useless and unhealthy by inappropriate preparation.
It is rare to find a table, either by inappropriate preparation, or by the addition of some harmful substances, either it is not unhealthy This is because food production is such a common problem Because of the fact that, due to the fact that health, mind and body have overlooked its important relationship, it is mostly based only on taste, it uses taste and seasoning, food inattention and In addition to camouflaging the results of inappropriate cooking, poor cuisine, in the rules
How to cook.
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Cooking is a technique of preparing food for tables by dressing, or thermal application in some way. The proper source of secured heat is the next step is to apply to food in several ways. The most commonly used methods are roasting, baking, baking, boiling, stewing, boiling, steaming, and frying.
Roasting cooks food with its own juice in front of the fireplace. Burning or baking is cooked by radiant heat. This method is compatible only with thin food products with a considerable amount of surface. Bigger or more baked should be larger, more compact food. As a general rule, roasting and baking are combined. Some heat is transmitted by the hot air surrounding the food, but in both, the work is done primarily by radiation of heat directly to the surface of the food. Strong heat applied quickly to food burns gaimen, thus preventing escape of juice. If attention is frequently taken to turn food, so that its entire surface is acted this way, the interior of the mass is cooked by its own juice.
Baking is the cooking of food by drying heat in a closed oven. Only foods containing a considerable degree of moisture are cooked by this method. Hot, dry air that fills the oven always craves for moisture and takes access from any damp substance with accessible amount of water. As long as it is not protected in any way from the action of heated air, food containing a small amount of moisture, or some way in which moisture is supplied during the cooking process
Boiling is cooking food in boiling liquids. Water is the usual medium used for this purpose. As the water is heated, as the temperature increases, it gives fine bubbles of decomposed air. As the temperature rises steam bubbles begin to form at the bottom of the vessel. As they rise, they rise as rising in the cold water above, but these are condensed initially; however, as the heat rises, the bubbles become increasingly high before collapsing and water is brought to perfection in a short time Water escapes from its surface and depending on the speed formed water bubbles rise up to the surface thus, steam is boiled when thrown. The mechanical action of water increases with rapid bubbling but does not increase heat; and does not promote the cooking process In order to boil something violently, the food is more easily softened by the mechanical action of water and this Due to the reasons there are small but vigorous waste of fuel on the occasion of intense boiling, driving away by steam, the volatile and fragrant ingredients of the food it is much less water solvent properties are due to heat It increases greatly, permeates food and makes hard and durable ingredients soft and easy to digest.
The liquids that are mainly used for cooking food are water and milk. Water is most suitable for cooking most foods, but foods such as rice, macaroni, Farina, milk, or at least some milk, in addition to nutritional value, when using milk for preferred cooking purposes As it is heated, it is denser than water, less steam escapes and consequently boils faster than water, too much milk is denser than it is for cooking alone , A little more liquid is needed than when water is used
Steaming is the cooking of food by the use of steam, as its name suggests. There are several ways of steaming, the most common of which is to place food on a dish perforated on a boiling water container. For foods that do not require the solvent power of water, or foods that already contain a large amount of water, this method is preferably boiled. Another form of cooking, commonly referred to as steaming, is to be placed inside a separate container containing boiling water, in a sealed container, if necessary, with or without water, such a device, It is called a double boiler. Food cooked on its own juice in a hot oven covered dish is spoken as sometimes steaming or asphyxiating.
The stew is to cook the food for a long time with a small amount of liquid and its temperature is just below the boiling point. Boiling should not be confused by a slow boiling boiling. The proper temperature for the stew is most easily ensured by the use of a double boiler. The water in the outer container boils, but the water in the inner container is maintained at a temperature slightly below the boiling point by a certain evaporation, keeping the heat a little lower than the temperature of the water from which it is obtained
Frying being hot cooked food is a way not recommended unlike all other food elements, fat is definitely less digestible by cooking, definitely it is because nature is used in a small proportion of fat We are offering these foods that need the longest cooking to suit them
It is not enough that good and adequate food ingredients are provided; it has provisions to increase and not to reduce its digestive value The unwholesomeness of the necessary food for bad cookery due to inappropriate selection of materials Just as often. Proper cookery makes good food materials that can digest more. When done scientifically, the dish breaks the food by dissolving the soluble part, so that the element is more easily affected by gastrointestinal fluid But cooking often achieves the desired end , The best material is not useless and unhealthy by inappropriate preparation.
It is rare to find a table, either by inappropriate preparation, or by the addition of some harmful substances, either it is not unhealthy This is because food production is such a common problem Because of the fact that, due to the fact that health, mind and body have overlooked its important relationship, it is mostly based only on taste, it uses taste and seasoning, food inattention and In addition to camouflaging the results of inappropriate cooking, poor cuisine, in the rules
How to cook.
-------------------
Cooking is a technique of preparing food for tables by dressing, or thermal application in some way. The proper source of secured heat is the next step is to apply to food in several ways. The most commonly used methods are roasting, baking, baking, boiling, stewing, boiling, steaming, and frying.
Roasting cooks food with its own juice in front of the fireplace. Burning or baking is cooked by radiant heat. This method is compatible only with thin food products with a considerable amount of surface. Bigger or more baked should be larger, more compact food. As a general rule, roasting and baking are combined. Some heat is transmitted by the hot air surrounding the food, but in both, the work is done primarily by radiation of heat directly to the surface of the food. Strong heat applied quickly to food burns gaimen, thus preventing escape of juice. If attention is frequently taken to turn food, so that its entire surface is acted this way, the interior of the mass is cooked by its own juice.
Baking is the cooking of food by drying heat in a closed oven. Only foods containing a considerable degree of moisture are cooked by this method. Hot, dry air that fills the oven always craves for moisture and takes access from any damp substance with accessible amount of water. As long as it is not protected in any way from the action of heated air, food containing a small amount of moisture, or some way in which moisture is supplied during the cooking process
Boiling is cooking food in boiling liquids. Water is the usual medium used for this purpose. As the water is heated, as the temperature increases, it gives fine bubbles of decomposed air. As the temperature rises steam bubbles begin to form at the bottom of the vessel. As they rise, they rise as rising in the cold water above, but these are condensed initially; however, as the heat rises, the bubbles become increasingly high before collapsing and water is brought to perfection in a short time Water escapes from its surface and depending on the speed formed water bubbles rise up to the surface thus, steam is boiled when thrown. The mechanical action of water increases with rapid bubbling but does not increase heat; and does not promote the cooking process In order to boil something violently, the food is more easily softened by the mechanical action of water and this Due to the reasons there are small but vigorous waste of fuel on the occasion of intense boiling, driving away by steam, the volatile and fragrant ingredients of the food it is much less water solvent properties are due to heat It increases greatly, permeates food and makes hard and durable ingredients soft and easy to digest.
The liquids that are mainly used for cooking food are water and milk. Water is most suitable for cooking most foods, but foods such as rice, macaroni, Farina, milk, or at least some milk, in addition to nutritional value, when using milk for preferred cooking purposes As it is heated, it is denser than water, less steam escapes and consequently boils faster than water, too much milk is denser than it is for cooking alone , A little more liquid is needed than when water is used
Steaming is the cooking of food by the use of steam, as its name suggests. There are several ways of steaming, the most common of which is to place food on a dish perforated on a boiling water container. For foods that do not require the solvent power of water, or foods that already contain a large amount of water, this method is preferably boiled. Another form of cooking, commonly referred to as steaming, is to be placed inside a separate container containing boiling water, in a sealed container, if necessary, with or without water, such a device, It is called a double boiler. Food cooked on its own juice in a hot oven covered dish is spoken as sometimes steaming or asphyxiating.
The stew is to cook the food for a long time with a small amount of liquid and its temperature is just below the boiling point. Boiling should not be confused by a slow boiling boiling. The proper temperature for the stew is most easily ensured by the use of a double boiler. The water in the outer container boils, but the water in the inner container is maintained at a temperature slightly below the boiling point by a certain evaporation, keeping the heat a little lower than the temperature of the water from which it is obtained
Frying being hot cooked food is a way not recommended unlike all other food elements, fat is definitely less digestible by cooking, definitely it is because nature is used in a small proportion of fat We are offering these foods that need the longest cooking to suit them
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