Foods Techniques  contain a veritable “nutrient pantry.” Food from a nutritional point of view. However, both the quantity and the properties can be modified depending on the type of preparation. And the temperature they reach during cooking. And the same applies to other properties such as their more or less digestibility. The taste, the quantity and type of fats they provide. When preparing food, it is necessary to take into account that each cooking technique has an impact on the food in question . Another way. Street.

The essential and foremost function of cooking food is to make it digestible. Eliminate viable bacteria present in the raw state. Make it delicious and provide it with the most suitable temperature in each case. But in addition to these more or less visible effects, the cooking techniques used generate an “internal revolution” in each food. Capable of changing its texture, taste, appearance and above all, its nutritional value.

Techniques can be of two types

Those that work by expansion, in which an attempt thru to extract the juice from the food, and for this. It is introduce into water or broth (boiled and stewed, steamed, in a saucepan. Pressure and those based on the concentration. Create a crust that keeps the internal juices in the food (frying, grilling, roasting, baking, cooking.

But in addition to belonging to one group or another, each of the most commonly use techniques in the kitchen its particular “mode of action” on the food to which it is exposed:

Roast Meat Foods Techniques

Food exposes to a heat source (fire, embers or hot air from the oven) with a minimum of fat. Cooking is done over low heat or low temperature, allowing the heat to spread throughout the food. Forming a golden crust on the outside and remaining very juicy on the inside.

Roasts are usually prepare in the oven but can also grill, grill or spit-roaster. And also other modalities such the epsilon or “al spite”, which consists in introducing the food (meat or fish) into a sort of stake; or salt (the food is coverer with coarse salt and put in the oven at high temperature so that under this layer of salt it is tender and juicy).

The Wok: many Foods Techniques  in One

With its increasing presence in our kitchen, the wok has become synonymous with healthy, low-fat food. Originally from China, it is not a cooking technique per se but takes its name from the utensil in which it cooks. A kind of deep pan (which allows it to reach much higher temperatures than a traditional pan), light and with handles. Which includes a lid and a grid in which to prepare a wide variety of culinary preparations that have one common denominator: low-fat content.

It is also a culinary technique that preserves the properties of the nutrients. Since the cooking is carry out at very high temperatures for a short time. Keeping the original taste and colour of the food. It also makes it easy to “perfect” any food, as the circular base and high walls ensure heat is even feast during cooking. In addition, the contact of food at high temperatures favour’s the evaporation of the water it contains in a few seconds. Causing the outside to be brown and the inside to heat up, but without thoroughly cooking, which means it preserves its characteristics and flavor preserved

To get the most out of this kitchen utensil that acts as a pot and pan. You need to consider its “Instructions for Use

The wok must be very hot before adding food

To do this, first heat the container without oil and over high heat. Then add the oil (about two tablespoons); It spreads along the walls and lowers the temperature. The ingredients incorporate when the oil is boiling but without smoking.

Preparing food in the wok is very quick

So it’s convenient to have the ingredients ready when the container set: vegetables washed and cut into strips; peeled shrimp; chunks of chicken or meat. They must be all about the same size, so they cook evenly.

The order in which the food in the wok is essential to not lose its nutrients due to the temperature. First, you need to add the ingredients that take longer to cook (usually vegetables) and those that take longer to cook

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