What are some basic cooking conditions?
Every profession, hobby and interest are their own conditions and cooking is no exception. Some chefs rarely consult the recipe, while others live and die. However, there are cooking conditions that are commonly observed in recipes, but cannot be explained. Here are several cooking conditions that are worth explanation.
Blanch: partially cook vegetables in boiling water. This can be used to soften the skin of vegetables for easier removal or to prepare vegetables for preservation or canning.
Braise: cook slowly on a covered pan with a small amount of liquid - can be used for meat or vegetables. This process brings sweetness in food and adds color.
cream: method used in baking, in which sugar and butter combine in small quantities and stir thoroughly among accessories. This method includes air into a mixture of sugar/butter and creates a fine baked product. The process releases brownish crumbs in the pan and can provide a bendAdnu for sauce or sauce.
dredge: Before cooking, worry about meat or vegetables in a dry mixture such as flour or breadcrumbs,
Flambé: ignite heated ghosts in a pan with food, often dessert, for effect and caramelize the bowl.
fold: gently incorporate the ingredients together, usually with a scraper or spoon. It is often used to mix whipped cream with other ingredients.
parolej: partially cook vegetables in boiling water to complete another cooking method.
bags: cook food in the liquid just below the boiling point - usually eggs.
Rolling Vář: When the liquid is cooked and cannot be mixed down below the boiling point.
Roux: A mixture of flour and oil, cooked together until the flour is brown. Used as a base for cajun dishes/Creole, such as rubber, jambalaya and ethoupfé.
Saute: to cook vegetables or meat on the hob at a high temperature quickly. This method uses only a small amount of fat.
scall: Heat milk or cream just below the boiling point. The milk repeats as steam rises.
Sear: to brown meat everywhere to create a bark that will be completed by another cooking method.
Soft/rigid peaks: In the beating of egg whites, the soft top is reached when they are whipped out of the white and peaks that form a decline. The rigid peaks do not decrease, but hold their shape.
pot: slowly cook vegetables in a covered pan until they are soft but still hold their shape. This is often done with onion or garlic.
temperament: gently heat food, often before adding to a warmer fabric. One example is the addition of a teaspoon of about such a hot sauce that beat the eggs.The mixture is mixed and then added to the sauce. This prevents eggs from being clotched. The method is also used in the production of candy with chocolate.
Candy-form has a whole set of cooking that is not used in baking. For example, Soft/hard stages of balls refers to the temperature of the candy. If the chef takes a small amount of candy and drops into cold water, it creates either a soft or hard ball.R forms a bending or solid thread than a ball. spinning and thread means that a mixture of syrup sugar factory creates a fiber when the chef pulls a spoon from the candy. Although these concepts are useful, the chef is always recommended to use a good candy thermometer to ensure that the desired temperature is reached but is not exceeded.
Internet is always a good source of information for basic cooking conditions. Quick search on most search engines will appear for cooking conditions both common and unclear. The chef should always look for unknown cooking conditions for information but alsolearn about other methods of cooking.