How To Cook The Heat Treatment Of The Products And The Liquid Medium In Which They Are Prepared - Recipe

Author: Joe Fowler Time for reading: ~2 minutes Last Updated: August 08, 2022

How To Cook The Heat Treatment Of The Products And The Liquid Medium In Which They Are Prepared - Recipe

CHAPTERS (Table Of Contents)

Learn how to cook "Heat treatment of products and the liquid medium in which they are prepared". Delicious recipe.

For thousands of years, man has prepared his food over an open fire. Exceptions are fruits, some vegetables and nuts, as well as some dairy products that are eaten raw.

Today we cook, steam, bake, stew, fry, blanch and what not. The heat treatment of the products can be divided into two groups:

preparation of open fire (baking);
preparation in a dish.

When cooking in a dish, we use a rapidly heating medium: butter, oil, water, milk, wine, sugar or combinations thereof. We just need to know which liquid media are incompatible and which can be combined.

However, it is not desirable for the flight of our culinary fantasies to leave behind the need for ventilation of the kitchen and extraordinary cleaning of the stove.

Water and fat are incompatible

The frying pan must be dry before adding the fat. If drops of water fall into it, a squeak begins. You will have to open the windows and clean the stove after that ...

Conversely, when fat enters water, it coexists peacefully until the water evaporates. And towards the end of the stew, the pot burns out.

Sour in the middle

Proteins and acidic media, starch and acidic media are not liked at all.

Acids destroy any oily, lactic, protein or starch emulsion. Therefore, if it is necessary to acidify a sauce or some topping, for example, do it when the sauce is completely cooled, not during cooking.

Alcohol

Cognac, wine, vodka, etc. they are often used in cooking in order to improve the taste and aroma of dishes.

The water

This is the most familiar cooking environment when using a dish. Of course, it can heat up like fat, but it can't "escape" like milk. It boils easily and quickly reduces its volume. This is not a problem, because you can always add more, but there are a few rules that are good to follow. And they are:

Adding water to the soup impairs the taste, color, texture and biochemical composition of the dish.
If topping up is necessary, use freshly boiled hot water, not cold plain water.
Do not salt the dish until it is completely cooked.
When stewing, add as much liquid as has evaporated to preserve the consistency of the sauce. This should be done gradually by pouring hot boiled water in portions throughout the cooking period.

Fats and oils

The most insidious liquid media are fats and oils. They heat up very quickly. It is clear that plant ones are preferable. They are prepared from the seeds of various plants.

The seeds are the beginning of life, they contain everything necessary for the emergence and development of plants.

In concentrated form, these oils contain the most nutritious and best parts of the plant. They are used to prepare absolutely everything.

Of course, animal fats can also be used. A matter of personal choice.