The Principles of Scientific Cooking

Proper cooking makes it easier to digest good ingredients. Scientifically, cooking modifies every nutrient in exactly the same way as digestive juices, with the exception of fats, while at the same time breaking down foods by dissolving the soluble parts, which are the effects of digestive juices. It will be easier to get. However, cooking often fails to achieve the desired purpose. And with improper preparation, the best materials become useless and unhealthy.

Rarely will you find a table that is part of a food that does not become unhealthy due to improper preparation or the addition of harmful substances. This is seen as a sneaky service where food preparation is so commonplace that important relationships with health, mind, and body are overlooked and can be done with little or no preparation. And without paying attention to other than what has to do with the joy of the eye and the palate. Judging only by taste, it is easy to use tastes and spices to mask the consequences of inadvertent and insufficient cooking, or to pick up all sorts of inferior components of the digestive system. It is a rule, not an exception.

cooking method.
Cooking is the technique of preparing food at the table by dressing or heating it in some way. Once you have the right heat source, the next step is to apply it to your food in some way. The main methods commonly used are roasting, roasting, roasting, simmering, boiling, steaming and fried foods.

Roasting is cooking food with its own juice before an open flame. Grilling or grilling are cooked with radiant heat. This method is only applicable to delicate foods that have a large amount of surface. Larger, more compact foods should be roasted or baked. As a rule, roasting and grilling are in alliance. In both cases, the work is done primarily by radiating heat directly to the surface of the food, but some of the heat is transferred by the hot air surrounding the food. The intense heat applied to the food quickly burns its outer surface and thus prevents the juice from seeping out. If you take great care to rotate the food so that the entire surface works in this way, then the mass is cooked from the inside with its own juice.

Baking is the process of cooking food by heating it in a closed oven. Only foods that contain large amounts of water are suitable for cooking in this way. The hot, dry air that fills the furnace is always thirsty for moisture and all wet materials are sucked up to an amount of water proportional to the temperature. Foods with a small amount of water should be dried out of the oven, solid and unpalatable, unless they are somehow protected from the effect of hot air or are somehow moistened during the cooking process.

Boiling is cooking food with a boiling liquid. The usual medium used for this purpose is water. As water heats up, as it gets hotter, it releases tiny bubbles that melt. As the temperature rises, steam bubbles begin to form at the bottom of the container. At first, when they rise into the cold water above, they condense and make a boiling sound. However, as the heat rises, the bubbles rise higher and higher before collapsing, allowing them to completely pass through the water and escape from the surface in a short period of time, causing some agitation depending on the speed of formation. When bubbles appear on the surface in this way, the water boils and the steam is released. The mechanical action of water is augmented by rapid bubbling, but not by heat. Except that if something is boiled violently and the cooking process is not speeded up, the mechanical action of the water will crush the food into small pieces, facilitating the cooking process. However, violent boiling causes significant waste of fuel, making it more palatable, if not completely tasteless, by banishing volatile elements and flavor from the food in the steam… ..the solvent properties of water are increased by heat to the point that it penetrates the food and makes the ingredients solid. The tough is soft and easy to digest.

The main liquids used in cooking food are water and milk. Water is good for cooking most foods, but for starchy foods like rice, pasta, and farina, milk or at least some milk is adequate for the nutritional value. When using milk for cooking, it is important to remember that when heated, it boils faster than water because it is denser than water and less steam escapes from it. Milk is thicker and contains less water when used alone in cooking
You will need more than if you were using water.

Steaming, as the name implies, is the use of steam to cook food. There are several ways to steam, but the most common is to put the food in a perforated dish over a pot of boiling water. For foods that do not require solvent energy from water, or that already contain a large amount of water, this method is preferred over boiling. Another recipe, usually called steaming, is to put the food in a closed container, with or without water, as needed, into a separate container of boiling water. This device is called a double boiler. Food cooked with its own juice in a lidded dish in a hot oven is sometimes referred to as steaming or smothering.

Soup is long-term cooking with a small amount of liquid, the temperature of which is just below the boiling point. Soup should not be confused with soup, which boils slowly and steadily. The right boiling temperature can be easily secured with a double boiler. The water in the outer container boils, but the water in the inner container does not boil, but through continuous evaporation at a temperature just below the boiling point, the heat is retained slightly below the temperature of the water at which it is obtained.

Fried foods that cook food with hot fat are not recommended. Unlike all other nutrients, . is less likely to be digested

fat by cooking. There is no doubt that nature offers foods that require the longest cooking time to use low-fat foods, and all foods that are exposed to high heat are mostly mixed or mixed with fat, please do not do this.

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