Cooking In The Oven: The Subtleties That You Need To Know

Foods cooked in the oven retain more nutrients than other cooking methods. But not everyone knows how to use the oven correctly. We have some tips and tricks for those who want to master this culinary skill.

Foods cooked in the oven retain more nutrients than other cooking methods. But not everyone knows how to use the oven correctly. We have some tips and tricks for those who want to master this culinary skill.

 

Carefully study the instructions for your oven, each has its own characteristics that will be useful. Lightly brown meat and fish before baking. So you will have a golden crust, and food cooked in the oven with all the useful properties. Play with levels. If you have time, then try to cook the dish for a long time at the minimum temperatures on the lower levels. It is believed that thanks to this, the taste of food is better revealed, and the texture and flavors are richer. If you need to cook the dish quickly, but not burn it, then put it on the lower level of the oven at the very beginning of baking at medium heat, and then put it on the middle level.

 

Are you afraid that the dish will burn? There are two ways to avoid this outcome. At the first - on a baking sheet below the one on which you plan to cook, pour salt in an even layer. The second method is more complicated, but gives a 100% result: You will need two refractory containers. Half fill the one that is larger with water, put the smaller one with baking products in it and send it to the preheated oven. Meat and fish should be left for 10-15 minutes in the oven turned off, after the end of the allotted time. This will make them more juicy. The dough does not like unnecessary hassle and fuss. If you often open the oven, it will fall off or remain raw. The highest temperature is set for puff pastry, the weakest fire is suitable for protein.

 

Is your oven not equipped with a temperature sensor? Use an ordinary sheet of white paper, but not kitchen napkins, of course. Preheat the oven and leave it for half a minute. If a sheet of paper turns only slightly yellow, then the temperature is not higher than 120 degrees Celsius, it becomes intense yellow - about 180, darkens to brown at 200 degrees, and lights up if the oven is heated to the maximum - from 220 degrees Celsius. Often the dough looks ready on the outside, but remains raw on the inside. It is recommended to check it with matches or toothpicks. But with high risen pastries, they are not helpers. But you will need wooden chopsticks for sushi. Keep an extra pair in the kitchen for these situations. You can ask for it when ordering Japanese cuisine. Complete as much as you need.

 

The pies will take on a beautiful golden hue if you increase the temperature by 5 minutes at the end of cooking. Many people get confused when using baking foil which side should be face up. So, the shiny one is always facing the dish, and the matte one is always facing the baking sheet. Please note that vegetables and mushrooms should not be baked in foil, they will get too wet in it. Casseroles work best in cast iron molds; silicone ones are great for rich and vegan pastries, bread and cheesecakes; vegetables love ceramics; iron pans are good for meat and fish; It is convenient to cook pies in glass, you can see how baked the dough is. Ceramic molds are universal and most fully reveal the taste of food.