Finely ground cereal flour, usually sifted, such as wheat, rye, corn, rice, or buckwheat. Flour is also made with potatoes, peas, beans, peanuts, etc. While conventional recipes use specific ingredient measurements, culinary proportions are a fixed ratio of ingredients to each other. Rather than being measured in cups or pounds, ingredients are defined in “parts that are related to each other in quantity”.
By using ratios, production can be easily scaled to the desired quantity. Proportions can also be used to develop recipes, and recipes can be evaluated by means of proportion analysis to check their accuracy. The 10 best basic baking items essential for baking & pastry art How to replace healthy ingredients in your favorite recipes. The three types of cooking methods are dry heat cooking, humid cooking and combination cooking.
Each of these methods uses heat to affect food differently. All cooking techniques, from grilling to steaming, can be grouped into one of these three methods. Understanding and mastering the different types of cooking methods is essential to becoming a great chef. Knowledge of cooking techniques allows you to work with a variety of ingredients and kitchen equipment to achieve consistent and tasty results in your kitchen.
Continue reading to learn about the three main types of cooking, all the techniques that are included in those types, and the foods that are complemented by these techniques. Dry heat cooking works without moisture, broth, or water. Instead, it depends on the circulation of hot air or on contact with fat to transfer heat to food. Temperatures of 300 degrees or higher are used to create a golden color, a reaction in which amino acids and sugars in foods turn brown and create a distinctive aroma and flavor.
The unique aromas of toasted bread or charred meat are examples of how you cook with dry heat at work. As the name suggests, cooking with humid heat is based on the presence of liquid or steam to cook food. This method can be used to prepare healthy dishes without added fat or oil. It's also a great way to soften the hard fibers of certain cuts of meat, such as beef or brisket.
When cooking fibrous vegetables and legumes, cooking with humid heat softens foods until they reach perfect tenderness. Unlike dry-heat cooking methods, cooking with humid heat won't produce a golden crust. Poaching is a gentle cooking method in which food is immersed in a hot liquid between 140 degrees and 180 degrees Fahrenheit. Slow heat works especially well for delicate garments, and moisture and flavor are preserved without the need for fat or oil.
Slow cooking is also a gentle method of cooking food, but it uses higher temperatures than poaching, usually between 180 degrees and 205 degrees Fahrenheit. This temperature range is below the boiling point and produces small bubbles. To make it simmer, first bring the water to the boiling point and then lower the temperature. This cooking technique involves submerging food in water that has been heated to the boiling point of 212 degrees Fahrenheit.
Boiling water produces large bubbles that keep food moving while it cooks. The expression slow boiling means that water has just started to produce large, slow-moving bubbles, but it hasn't fully heated up to the boiling temperature. Full boiling occurs at the boiling point and results in bubbles that move quickly and roll. Steam is also released from the water when it boils.
Being an expert chef begins by understanding the ingredients and the diverse possibilities offered by the cooking methods you choose. If you want to develop your cooking skills, start by practicing and refining these 7 fundamental cooking methods. .
