File Name: basic cooking techniques and procedures .zip
Sounds simple but a perfect, runny yolk can be lost in a moment, so timing is key. For hard-boiled eggs, start in a pan of cold water and bring up to the boil, then cook for seven minutes — the longer you cook, the firmer the egg will be. For more help perfecting your egg timing, read our guide on how to boil an egg. To achieve this, fill a pan with double the water to cover the pasta, add salt to taste and bring it to the boil.
As the New Year begins, many of us are vowing to cook more, eat better, get more homemade dinners on the table. We start digging into healthy recipes, load up on some good whole food ingredients, and set those resolutions. But maybe not all of the terminology is as familiar as it could be. The definition of some cooking techniques might escape us. What does saute mean? What does braised mean? Excellent and fair questions.
Cooking methods in the culinary arts are divided into two categories:. Because every cooking method uses either dry heat or moist heat or sometimes both , classifying them this way ensures that every known method falls into one category or the other. If this seems confusing, remember that oil and water don't mix, so while fat can take a liquid form, in many ways it's the opposite of water—hence "dry" heat. Using the appropriate cooking method for the type of food being prepared is a major part of the culinary arts. Tough cuts of meat such as beef brisket or lamb shank need to be cooked slowly, at low heats, for a long time, and with plenty of moisture. Prepared properly, these cuts can be incredibly tender and delicious.
One of the most important aspects of cooking delicious food is understanding the strategies for matching specific types of meats, seafood, and vegetables with the correct cooking methods. No liquid is used, and any fat that is added during the cooking process is intended to add flavor and not to act as a cooking medium. The end result is a highly flavored exterior and moist interior. Moist-heat techniques—such as steaming, shallow poaching, deep poaching, and simmering—have traditionally served as simple and economical ways to prepare foods. Many of the classic dishes of the world are prepared using moist-heat methods because water-soluble nutrients are not drawn out of the food as readily. The result is tender, delicately flavored, and healthful dishes.
This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the art of preparing food for ingestion , commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends.
Here are the most basic cooking techniques to help you survive your first culinary year as a university student. The dry heat involved in the baking process makes the outside of the food go brown, and keeps the moisture locked in. Roasting is basically a high heat form of baking, where your food gets drier and browner on the outside by initial exposure to a temperature of over F.
One of the first steps in learning how to cook is learning the proper cooking methods and techniques including the various ways to cook.
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