Frying is the cooking of food in oil or fat, a technique that originated in ancient Egypt around 2500BC. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature.
Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a characteristic crispness and texture.
Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavour. Frying techniques vary in the amount of fat required, the cooking
time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques.
Sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning.
Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once. Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed. Deep-frying is typically a much more involved process, and may require specialized oils for optimal results.
Deep frying is now the basis of a very large and expanding world-wide industry. Fried products have consumer appeal in all age groups, and the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry, with a relatively long shelf life. The end products can then be easily packaged for storage and distribution. Examples are potato chips, french fries, nuts, doughnuts, instant noodles, etc.
Thursday, January 8, 2009
Stew
A stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained.
Ingredients in a stew can include any combination of vegetables (potatoes, beans, etc.), fruits (such as peppers and tomatoes), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common.
Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to combine.
The distinctions between stew, soup, and casserole are subtle and not always easy to judge. The ingredients of a stew may be cut into larger pieces than a those of a soup and retain more of their
individual flavours; a stew may have thicker liquid than a soup, and more liquid than a casserole; a stew is more likely to be eaten as a main course than as a starter, unlike soup; and a stew can be cooked on either the stove top (or range) or in the oven, while casseroles are almost always cooked in the oven, and soups are almost always cooked on the stovetop. There are exceptions; for example, an oyster stew is thin bodied, more like a soup.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of
marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction, but are more often thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Other thickeners like cornstarch or arrowroot may also be use
Types of stew
In meat-based stews, white stews, also known as blanquettes or fricassées, are made with lamb or veal that is blanched, or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix, sometimes browned flour, stock and wine are added.
List of stews
* Baeckeoffe, a potato stew from Alsace
* Barbacoa, a meat stew from Mexico
* Boeuf Bourguignon, a French dish of beef stewed in red wine
* Bigos,a traditional stew typical of Polish and Lithuanian cuisine
* Birria, a goat stew from Mexico
* Bouillabaisse, a fish stew from Provence
* Booya, an American simple meat stew
* Brunswick stew, from Virginia and the Carolinas
* Burgoo, a Kentuckian stew
* Caldeirada, a fish stew from Portugal
* Carne Guisada, a Tex-Mex stew
* Carnitas, a pork meat stew from Michoacan, Mexico
* Cassoulet, a French bean stew
* Cawl, a Welsh stew, usually with lamb and leeks
* Cazuela, a beef and corn cobs stew from Sinaloa, Mexico
* Chamin, a Sephardic Jewish dish
* Charquican, a Chilean dish
* Chankonabe, a Japanese dish consisting of large amounts of protein sources and vegetables stewed in chicken stock and flavoured with soy sauce or miso. Chankonabe is traditionally eaten by sumo wrestlers.
* Chakchouka, a Tunisian and Israeli vegetable stew.
* Chicken stew, a cream and broth based dish consisting of parboiled whole chicken and seasonings, primarily served in North Carolina,
* Chicken paprikash, chicken stew with paprika.
* Chili con carne (Mexican and Tex-Mex)
* Chili sin carne (a meatless American adaptation of the Mexican dish)
* Chilorio, a regional pork stew from Sinaloa, Mexico
* Cincinnati chili, a type of chili developed by Greek immigrants in the Cincinnati area
* Cholent, an Ashkenazi dish
* Cochinita pibil, an orange color pork stew from Yucatan, Mexico
* Cotriade, a fish stew from Brittany
* Cocido, a staple home-cooked stew in Spain. In Portugal, it is called cozido.
* Daube. a French stew
* Dike. a Mexican stew, consisting heavily of beef, potatoes, beans and onions. Sometimes referred to as Bourche.
* Fabada Asturiana, a Spanish bean and meat stew
* Feijoada, Brazilian or Portuguese bean stew.
* Gaisburger Marsch, a German dish of stewed beef served with Spätzle and cooked potatoes, from Swabia
* Ghormeh Sabzi, an Iranian stew
* Goulash, a Hungarian paprika stew
* Gumbo, a Louisiana creole dish thickened with okra.
* Hasenpfeffer, a sour, marinaded rabbit stew from Germany
* Haleem, a Pakistani lentil/beef stew.
* Hayashi rice, a Japanese dish of beef, onions and mushrooms stewed in a red wine and demi-glace sauce, served with rice
* Irish stew, made with lamb or mutton, potato, onion and parsley
* Jjigae, a diverse range of spicy Korean stews.
* Karelian hot pot
* Khash, a stew from Armenia and Georgia.
* Khoresht, a diverse range of Persian stews, often prepared with liberal amounts of saffron.
* Lancashire Hotpot, an English stew
* Locro, a South American stew (mainly in the Andes region)
* Nikujaga, a Japanese beef and potato stew
* Olla podrida, a Spanish red bean stew
* Perpetual stew
* Peperonata, an Italian stew made with peppers
* Pescado Blanco, a famous white fish stew from Patzcuaro Michoacan Mexico
* Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika
* Pot au feu, a simple French stew
* Puchero, a South American stew
* Ragout, a highly seasoned French stew
* Ratatouille, a French vegetable stew
* Red cooking, a Chinese stewing technique.
* Sancocho, a stew from the Caribbean
* Stoofvlees, a Belgian beef stew with beer, mustard and laurel
* Tajine, a Moroccan stew, named after the conical pot in which it is traditionally cooked and/or served in.
* Tharid a traditional Arab stew made of bread in broth
* Waterzooi, a Belgian stew
Ingredients in a stew can include any combination of vegetables (potatoes, beans, etc.), fruits (such as peppers and tomatoes), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common.
Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to combine.
The distinctions between stew, soup, and casserole are subtle and not always easy to judge. The ingredients of a stew may be cut into larger pieces than a those of a soup and retain more of their
individual flavours; a stew may have thicker liquid than a soup, and more liquid than a casserole; a stew is more likely to be eaten as a main course than as a starter, unlike soup; and a stew can be cooked on either the stove top (or range) or in the oven, while casseroles are almost always cooked in the oven, and soups are almost always cooked on the stovetop. There are exceptions; for example, an oyster stew is thin bodied, more like a soup.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of
marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction, but are more often thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Other thickeners like cornstarch or arrowroot may also be use
Types of stew
In meat-based stews, white stews, also known as blanquettes or fricassées, are made with lamb or veal that is blanched, or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix, sometimes browned flour, stock and wine are added.
List of stews
* Baeckeoffe, a potato stew from Alsace
* Barbacoa, a meat stew from Mexico
* Boeuf Bourguignon, a French dish of beef stewed in red wine
* Bigos,a traditional stew typical of Polish and Lithuanian cuisine
* Birria, a goat stew from Mexico
* Bouillabaisse, a fish stew from Provence
* Booya, an American simple meat stew
* Brunswick stew, from Virginia and the Carolinas
* Burgoo, a Kentuckian stew
* Caldeirada, a fish stew from Portugal
* Carne Guisada, a Tex-Mex stew
* Carnitas, a pork meat stew from Michoacan, Mexico
* Cassoulet, a French bean stew
* Cawl, a Welsh stew, usually with lamb and leeks
* Cazuela, a beef and corn cobs stew from Sinaloa, Mexico
* Chamin, a Sephardic Jewish dish
* Charquican, a Chilean dish
* Chankonabe, a Japanese dish consisting of large amounts of protein sources and vegetables stewed in chicken stock and flavoured with soy sauce or miso. Chankonabe is traditionally eaten by sumo wrestlers.
* Chakchouka, a Tunisian and Israeli vegetable stew.
* Chicken stew, a cream and broth based dish consisting of parboiled whole chicken and seasonings, primarily served in North Carolina,
* Chicken paprikash, chicken stew with paprika.
* Chili con carne (Mexican and Tex-Mex)
* Chili sin carne (a meatless American adaptation of the Mexican dish)
* Chilorio, a regional pork stew from Sinaloa, Mexico
* Cincinnati chili, a type of chili developed by Greek immigrants in the Cincinnati area
* Cholent, an Ashkenazi dish
* Cochinita pibil, an orange color pork stew from Yucatan, Mexico
* Cotriade, a fish stew from Brittany
* Cocido, a staple home-cooked stew in Spain. In Portugal, it is called cozido.
* Daube. a French stew
* Dike. a Mexican stew, consisting heavily of beef, potatoes, beans and onions. Sometimes referred to as Bourche.
* Fabada Asturiana, a Spanish bean and meat stew
* Feijoada, Brazilian or Portuguese bean stew.
* Gaisburger Marsch, a German dish of stewed beef served with Spätzle and cooked potatoes, from Swabia
* Ghormeh Sabzi, an Iranian stew
* Goulash, a Hungarian paprika stew
* Gumbo, a Louisiana creole dish thickened with okra.
* Hasenpfeffer, a sour, marinaded rabbit stew from Germany
* Haleem, a Pakistani lentil/beef stew.
* Hayashi rice, a Japanese dish of beef, onions and mushrooms stewed in a red wine and demi-glace sauce, served with rice
* Irish stew, made with lamb or mutton, potato, onion and parsley
* Jjigae, a diverse range of spicy Korean stews.
* Karelian hot pot
* Khash, a stew from Armenia and Georgia.
* Khoresht, a diverse range of Persian stews, often prepared with liberal amounts of saffron.
* Lancashire Hotpot, an English stew
* Locro, a South American stew (mainly in the Andes region)
* Nikujaga, a Japanese beef and potato stew
* Olla podrida, a Spanish red bean stew
* Perpetual stew
* Peperonata, an Italian stew made with peppers
* Pescado Blanco, a famous white fish stew from Patzcuaro Michoacan Mexico
* Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika
* Pot au feu, a simple French stew
* Puchero, a South American stew
* Ragout, a highly seasoned French stew
* Ratatouille, a French vegetable stew
* Red cooking, a Chinese stewing technique.
* Sancocho, a stew from the Caribbean
* Stoofvlees, a Belgian beef stew with beer, mustard and laurel
* Tajine, a Moroccan stew, named after the conical pot in which it is traditionally cooked and/or served in.
* Tharid a traditional Arab stew made of bread in broth
* Waterzooi, a Belgian stew
Steaming
Steaming is a method of cooking using steam. Steaming is considered a relatively healthier cooking technique and capable of cooking almost all kinds of food.
Method
Steaming works by first boiling water, causing it to evaporate into steam; the steam then carries heat to the food, thus cooking the food. Such cooking is most often done by placing the food into a
steamer, which is typically a circular container made of metal or bamboo. The steamer usually has a lid that is placed on the top of the container during cooking to allow the steam to cook the food.
When a steamer is unavailable, a wok filled less than half with water is a decent replacement by placing a metal frame made of stainless steel in the middle of the wok. Some modern home microwave ovens include the structure to cook food by steam evaporated from a separate water container, providing a similar result to being cooked by fire. Although the food can be separated from the boiling water, it is usually intended to have direct contact with the steam, resulting in a moist texture to the dishes.
Method
Steaming works by first boiling water, causing it to evaporate into steam; the steam then carries heat to the food, thus cooking the food. Such cooking is most often done by placing the food into a
steamer, which is typically a circular container made of metal or bamboo. The steamer usually has a lid that is placed on the top of the container during cooking to allow the steam to cook the food.
When a steamer is unavailable, a wok filled less than half with water is a decent replacement by placing a metal frame made of stainless steel in the middle of the wok. Some modern home microwave ovens include the structure to cook food by steam evaporated from a separate water container, providing a similar result to being cooked by fire. Although the food can be separated from the boiling water, it is usually intended to have direct contact with the steam, resulting in a moist texture to the dishes.
Simmering
Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100°C (212°F). To keep a pot
simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely. Water normally begins to simmer at about 94°C (200°F).
Professional chefs debate the appropriate temperature and appearance of simmering liquids constantly, with some saying that a simmer is as low as 82°C (180°F).
Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking.
Food that is simmered in milk or cream instead of water is referred to as creamed.
In Japanese cuisine, simmering is considered one of the four essential cooking techniques (along with grilling, steaming, and deep frying).
In Argentina, simmered water is considered essential to make mate correctly.
simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely. Water normally begins to simmer at about 94°C (200°F).
Professional chefs debate the appropriate temperature and appearance of simmering liquids constantly, with some saying that a simmer is as low as 82°C (180°F).
Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking.
Food that is simmered in milk or cream instead of water is referred to as creamed.
In Japanese cuisine, simmering is considered one of the four essential cooking techniques (along with grilling, steaming, and deep frying).
In Argentina, simmered water is considered essential to make mate correctly.
Braising
Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat; making it an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods. Swiss steak, and pot roast are braised dishes.
Pressure cooking and slow cooking (e.g., crockpots) are forms of braising.Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared in order to brown its surface and enhance its flavor. A cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock, to not quite cover the meat. The dish is cooked covered at a very low simmer until meat is
fork tender. Often the cooking liquid is finished to create a sauce or gravy.
A successful braise intermingles the flavours of the foods being cooked and the cooking liquid. Also, the dissolved collagens and gelatins from the meat enrich and add body to the liquid. Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal.
Braised pork spare ribs with preserved mustard greens.
Familiar braised dishes include pot roast, beef stew, Swiss steak, chicken cacciatore, goulash, Carbonade Flamande, braised tilapia and beef bourguignon, among others.
Braising is also used extensively in the cuisines of Asia, particularly Chinese cuisine
Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat; making it an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods. Swiss steak, and pot roast are braised dishes.
Pressure cooking and slow cooking (e.g., crockpots) are forms of braising.Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared in order to brown its surface and enhance its flavor. A cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock, to not quite cover the meat. The dish is cooked covered at a very low simmer until meat is
fork tender. Often the cooking liquid is finished to create a sauce or gravy.
A successful braise intermingles the flavours of the foods being cooked and the cooking liquid. Also, the dissolved collagens and gelatins from the meat enrich and add body to the liquid. Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal.
Braised pork spare ribs with preserved mustard greens.
Familiar braised dishes include pot roast, beef stew, Swiss steak, chicken cacciatore, goulash, Carbonade Flamande, braised tilapia and beef bourguignon, among others.
Braising is also used extensively in the cuisines of Asia, particularly Chinese cuisine
Boiling in cookery
Boiling in cookery
Boiling water
In cookery, boiling is the method of cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but
scarcely bubbles.
Boiling is a very harsh technique of cooking. Delicate foods such as fish cannot be cooked in this fashion because the bubbles can damage the food. Foods such as red meat, chicken, and root vegetables can be cooked with this technique because of their tough texture.
The open-air boiling point of water is typically considered to be 100 °C or 212 °F.
Depending on the type of food and the elevation, the boiling water may not be hot enough to cook the food properly. Similarly, increasing the pressure as in a pressure cooker raises the
temperature of the contents above the open air boiling point.
Adding a water soluble substance, such as salt or sugar also increases the boiling point. This is called boiling-point elevation. However, the effect is very small, and the boiling point will be
increased by an insignificant amount. Due to variations in composition and pressure, the boiling point of water is almost never exactly 100 °C, but rather close enough for cooking.
In places where the available water supply is contaminated with disease-causing bacteria, boiling water and allowing it to cool before drinking it is a valuable health measure. Boiling water for a
few minutes kills most bacteria, amoeba, and other microbial pathogens. It thus can help prevent cholera, dysentery, and other diseases caused by microorganisms.
Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks and soups.Boiling has several advantages. It is safe and simple, and it is appropriate for large-scale cookery. Older, tougher, cheaper cuts of meat and poultry can be made digestible. Nutritious, well flavoured stock is produced. Also, maximum color and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum.
On the other hand, there are several disadvantages. There is a loss of soluble vitamins from foods to the water (if the water is discarded), and some boiled foods can look unattractive. Boiling can also be a slow method of cooking food.
Boiling can be done in two ways: The food can be placed into already rapidly boiling water and left to cook, the heat can be turned down and the food can be simmered; or the food can also be placed into the pot, and cold water may be added to the pot. This may then be boiled until the food is satisfactory.
Water on the outside of a pot, i.e. a wet pot, increases the time it takes the pot of water to boil. The pot will heat at a normal rate once all excess water on the outside of the pot evaporates.
Boiling water
In cookery, boiling is the method of cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but
scarcely bubbles.
Boiling is a very harsh technique of cooking. Delicate foods such as fish cannot be cooked in this fashion because the bubbles can damage the food. Foods such as red meat, chicken, and root vegetables can be cooked with this technique because of their tough texture.
The open-air boiling point of water is typically considered to be 100 °C or 212 °F.
Depending on the type of food and the elevation, the boiling water may not be hot enough to cook the food properly. Similarly, increasing the pressure as in a pressure cooker raises the
temperature of the contents above the open air boiling point.
Adding a water soluble substance, such as salt or sugar also increases the boiling point. This is called boiling-point elevation. However, the effect is very small, and the boiling point will be
increased by an insignificant amount. Due to variations in composition and pressure, the boiling point of water is almost never exactly 100 °C, but rather close enough for cooking.
In places where the available water supply is contaminated with disease-causing bacteria, boiling water and allowing it to cool before drinking it is a valuable health measure. Boiling water for a
few minutes kills most bacteria, amoeba, and other microbial pathogens. It thus can help prevent cholera, dysentery, and other diseases caused by microorganisms.
Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks and soups.Boiling has several advantages. It is safe and simple, and it is appropriate for large-scale cookery. Older, tougher, cheaper cuts of meat and poultry can be made digestible. Nutritious, well flavoured stock is produced. Also, maximum color and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum.
On the other hand, there are several disadvantages. There is a loss of soluble vitamins from foods to the water (if the water is discarded), and some boiled foods can look unattractive. Boiling can also be a slow method of cooking food.
Boiling can be done in two ways: The food can be placed into already rapidly boiling water and left to cook, the heat can be turned down and the food can be simmered; or the food can also be placed into the pot, and cold water may be added to the pot. This may then be boiled until the food is satisfactory.
Water on the outside of a pot, i.e. a wet pot, increases the time it takes the pot of water to boil. The pot will heat at a normal rate once all excess water on the outside of the pot evaporates.
Baking
Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, and cookies. Such items are sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares baked goods as a profession is called a baker. It is also used for the preparation of baked potatoes; baked apples; baked beans; some pasta dishes, such as lasagne; and various other foods, such as the pretzel.
Many domestic ovens are provided with two heating elements: one for baking, using convection and conduction to heat the food; and one for broiling or grilling, heating mainly by radiation. Meat may be baked, but is more often roasted, a similar process, using higher temperatures and shorter cooking times.
The baking process does not add any fat to the product, and producers of snack products such as potato chips are also beginning to replace the process of deep-frying with baking in order to reduce the fat content of their products.
Many domestic ovens are provided with two heating elements: one for baking, using convection and conduction to heat the food; and one for broiling or grilling, heating mainly by radiation. Meat may be baked, but is more often roasted, a similar process, using higher temperatures and shorter cooking times.
The baking process does not add any fat to the product, and producers of snack products such as potato chips are also beginning to replace the process of deep-frying with baking in order to reduce the fat content of their products.
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