Y1.5.3 Cooking Methods

1 y1.5.3 cooking methods

2 objectives describe dry heat frying systems and list the meals at which point they are adapted describe wettish heat browning forms and list the snacks at which point they are adapted describe mixture frying forms and list the cookings at which point they are adapted

3 key terms bakecombination cooking roast barbecuedeep frysauté bastedry heat happening shallow trespass blanchgrillsimmer boilmoist heat baking steam braisepan frystew broilpoachstir brown

4 intro beyond the large group of formulas, skilled are difference of browning orders, each bearing a various result using the appropriate frying methods (means) will produce the wanted results

5 heat transfer heat is a type of strength absorbed strength, quivering, growth, accident, transfer of strength heat strength is moved to snacks by way of broadcast, change of possession or dissemination heat before travels through drink by broadcast

6 heat transfer conduction: drive of heat from individual part to another through direct contact –some fabrics conduct better than possible choice

7 heat transfer convection: transfer of heat through a fluid that concede possibility be liquid or smoke –natural or machinelike

8 heat transfer radiation: strength is moved by waves of heat or light extraordinary the cooking –infrared, energetic or pottery factor, coals –microwave, dissemination exhilarating water particles

9 hey!!

10 effects of heat proteins coagulate proteins delay, curled up chains of particles grasped together by bonds. Light can travel, inexperienced seed gloss over are clear, inexperienced gist clear exposed to heat (air or acid) the bonds break, and the coils undo (denatured)

11 effects of heat-proteins coagulate the denatured proteins enhance caught up on their bonds and form a coagulated 3-spatial mesh. Light is mirrored, produce is clouded the lengthier the heat, the greater the hotness, the closer the coagulated mesh enhances, wringing out the water. The key to wettish proteins is mild warming

12 effects of heat starches gelatinize –when vigor granules reach a hotness of nearly 140°f. They consume supplementary liquid- until 10 periods their own burden- and extend.

13 effects of heat sugars caramelize –as sugars are warmed above 320 ° f. They caramelize, increasing flavor and leading to the device to blacken.

15 effects of heat water evaporates –pâte à choux, puff bread, coating, decline.

16 effects of heat fats melt –as grease dissolve, energy is announced, and fat beads are scattered during the whole of the brand –tenderizes and decreases grain fibers –different grease yield at various hotnesses

17 three general types of cooking methods dry heat grilling moist heat happening combination boiling

18 dry heat cooking food willing utilizing dry heat must be spontaneously soft or qualified by increasing dampness –barding: cloaking accompanying strips of fat before boiling so it bastes while browning. –larding: putting long thin strips of fat accompanying a grease tease to thrash from the inside. –marinating: soaking in a blend of wet and dry factors to support flavor and liquid.

19 dry heat cooking without fat grilling broiling roasting baking with fat sautéing pan-frying stir-frying deep-frying

20 dry heat cooking dry heat cooking outside fat grilling: broiled on a roast rack above the heat beginning –highly flavored outside, wet inside –smokey, kind of burned flavor as the grease liquefy and trickle on the heat beginning

21 dry heat cooking without fat barbecuing: another form of roasting –basted regularly accompanying a condiment, pan fat, or additional liquid, custody foodstuff wettish

23 dry heat cooking without fat broiling: fast grilling form that uses extreme heat from a beginning situated above the drink –quick, extreme heat designs demand soft cuts of core, fowl, angle and few products and produce

24 dry heat cooking without fat roasting: cooks fare by encircling the articles accompanying new, dry air in the microwave –most often secondhand accompanying big cuts of core, whole fowls, or extract

25 dry heat cooking without fat baking: begun meal in an microwave oven outside liquid while hot mainly refers to meats and sweltering mainly refers to breads and doughnuts, the agreements are justly transposable

26 dry heat cooking with fat sauté: meat cooks immediately in a tiny amount of fat over rather extreme heat stir-fry:snack cooks speedily in a tiny amount of fat over rather extreme heat, while being uniformly agitated –bite-content pieces of bread

27 dry heat cooking with fat sauté –small amount of fat over rather extreme heat –to jump –212-420 standards, demands doom –start accompanying dry pan, increase lubricate –too little lubricate, also cool, incompetent occasion: stick

29 dry heat cooking with fat griddling –cooked on a new, flat surface (or cast iron pan) –less fat than sauté

30 dry heat cooking with fat pan-deep-fried: snacks are frequently smeared accompanying batter or breading, and therefore broiled in lubricate over less extreme heat – uses more lubricate than sauté, about half habit up the feed being broiled –hold only a moment

31 dry heat cooking with fat deep-deep-fried: otherwise known as french deep-fried, breaded or batter-stained meat is desire passionate fat –swimming means: kindly discontinued –basket procedure: established in box, reduced –double box procedure: hold fare working –keep drink dry

32 deep-sear, cont. Outside is deep-fried, inside is steam blanch brown 275 ° f. 10 brief time period., cool/stop before 350. Hold 250 ° f. Kiln. Large cauldron ⅓ thorough.

33 dry heat cooking deep-frizzle, cont. –recovery occasion: period it takes lubricate to make or become hot to the correct frying hotness already drink is additional –smoking: hotness at that grease and oils start to cigarette, that resources that the fat has started to decay (425°f.) –oil hotness for usually using heat is generally 325°f to 375°f

34 dry heat cooking deep-brown, cont. –batter: integrates wet and dry pieces (basic dry, liquid, cover) –breading: unchanging elements as batter, but not synthesized together. (dredge in crushing, therefore seed, therefore brittle additive) –as much as 35% of the flavor of a deep-deep-fried meal emanates the lubricate at which point it’s browned

35 taking it exhausted?? Take 5

36 moist heat cooking moist heat boiling methods produce foodstuff that are carefully flavored and wet accompanying a rich soup, that maybe secondhand as a base for a condiment –e.G.. One marijuana new england boiled banquet

37 moist heat cooking boil simmer poach, trivial trespass blanch steam

38 moist heat cooking boil: to cook snack in a liquid that has attained the anger (212°f) –action of bubbles hinders use of sensitive snacks –high temperature commit harden the protein of gist, cast, and cells

40 moist heat cooking simmer: (185°f to 200°f) –bubbles in the liquid rise kindly and just origin to break the surface

41 moist heat cooking blanch: established in angered water for a short time –usually amazed: dropped into hailstone water to stop begun –average-baking tomatoes to peel green beans done accompanying sauté larger pieces

42 moist heat cooking poaching: meat is entirely immersed in liquid that is to say retained at a nonstop, moderate hotness (160°f to 180°f) –water shows few motion, no bubbles fish, seafood, sensitive pepperoni, mousselines, root produce, legumes, seeds fat: confection

44 moist heat cooking shallow trespassing: broiled in a liquid soap and energy –best adapted for portion height pieces blanched in the end-minute –partially below a liquid holding an acid and herbs or spices in a enclosed pan –liquid, cuisson secondhand as condiment base

45 moist heat cooking steaming: cooks feed over, not in, angered water –tender cuts, narrow pieces –no carmalization –retains color, shape, flavor, foods –keep closed

47 combination cooking uses two together dry heat and wet heat means –good for less soft cuts –allows for caramelization and lengthier baking period braising stewing

48 combination cooking braising: seared in vehement lubricate, adjoin liquid, finish in microwave oven or dutch microwave –longer frying occasion soothe combinational tissues of tough cuts –vegetables maybe additional –released liquid secondhand for condiment

49 combination cooking types of braising –daube: (dawb) frequently complaint, merlot, marinated –estouffade: (ess-also-fahd) french term refers to two together braising system and the bowl itself (a complaint stew steal merlot) –pot hot: american term for braising

50 combination cooking stewing: complementary to braising, bite judge pieces that are whitened or burnt –requires more liquid

51 combination cooking stew types –blanquette: (blahn-kett) silvery stew; occasionally baby cow, hen or dupe accompanying sprout and gem onions dressed in a wine from light-colored grapes condiment –bouillabaisse: (boo-yuh-base) mediterranean net stew, type of bait and invertebrate –fricassée: (frick-uh-mention) wine from light-colored grapes stew from baby cow, fowl, limited game

52 combination cooking –goulash: (goo-beat) hungarian: complaint, baby cow or fowl, paprika, generally accompanying vegetables or dumplings –navarin: (nav-ah-rahn) consistently mutton or dupe, root salads (turnips:navets) –ragout: (ra-goo) french term for stew “restores the hunger” –matelote: (ma-tuh-loat) eel stew

53 microwave uses extreme-commonness transmission waves that cause bread fragments (water, fat, carbohydrate) to shake, forming rubbing that heats and cooks the cooking

55 sous vide french for “under emptiness” vacuum-full cuisine in flexible bags, broiled in warm water at a particular hotness (tenths). Long cook opportunities keeps in and severes flavor texture.

57 molecular gastronomy spherification: mixing liquid squeezed from plant accompanying calcium chloride and dropping into an alginate resolution to form gems or fish eggs to form foam: aerating accompanying co 2 or appliance for preparing food to found reward foam, pan liquid squeezed from plant foam flash-frosty: soak in liquid nitrogen, or establish antagonistic-grill to establish stopped sauces, creams, purées

58 molecular gastronomy transglutaminase: meat adhesive. Glue proteins to form a reliable piece from fragements

59 doneness has it attained the asked within hotness? Has it worked out the requested fabric egg coagulation temperatures egg productcoagulates at (°f.) whole, beaten156 whole, accompanying liquid (mousse) 175-185 white, thin140 white, thick152 yolk144-160

60 plating, portioning, garnishing plating: that container? Layout. Portioning: how much. (pile and cost) garnish: an tasty augmentation to the cup that increases an appropriate flavor and ocular attract the platter.

61 plating, portioning, garnishing look at plate or bowl as a piece, maintain frame clean balance banner (about 3) height maybe attractive, do not conceal vigor cuts elegant and uniform kiss 1.61803398875

62 golden ratio fibonacci: 0,1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89, 144, 233, 377

67 storage wrap feed correctly for fear that drying and cross adulteration cool and store feed correctly for fear that bacterium progress store fare inappropriate box for fear that adulteration and defend flavor label and date crates