There are several ways to heat cooking food, and they all differ in small but important points. Opening a book of recipes or a collection of recipes, almost everyone may come across words that he does not understand, for example, blanching, sautéing … In a business like cooking, it is very important to know exactly what this or that expression means. Otherwise, the dish may turn out to be completely different from what is presented in the recipe, or it will be completely spoiled.
There are several types of thermal cooking of foods. Culinary specialists make them into main, auxiliary and combined ones. Using the main methods, the product is brought to readiness: cooking and frying. Combined methods of thermal culinary processing include methods when the product is brought to cooking by combining the processes of cooking and frying: stewing, simmering, baking, shearing. Auxiliary methods of heat treatment do not allow you to bring the products to readiness, but facilitate its further processing: blanching, sautéing.
Cooking or boiling is one of the types of thermal culinary processing of food, in which the product is completely immersed in boiling water and kept in it until it is fully cooked. The product can also be poured completely with cold water, heated and boiled until tender, or immersed in already boiling water, these are types of cooking.
Frying or frying - heat treatment of food, in which one-sided heating of the product occurs, on the side that comes into contact with the pan, the baking sheet. Frying the product is carried out in fat (in deep fat - immersion of the whole product, with light contact with fat), at a temperature of 140 to 160 degrees.
Stewing is the process of cooking roasted products. It is always produced under a lid with very slow heating so that aromatic substances do not evaporate in large quantities and the dish remains aromatic and tasty. Stew in water, broth or broth, which should cover the product in whole or in part.
Adding is cooking food in a small amount of liquid or its own juice. This cooking method is mainly used for foods with a high moisture content. The product is poured with liquid to 1/3 of its height and, with the lid tightly closed, is brought to readiness.
Baking - heat treatment of the product in the oven, oven, where the same temperature is created on all sides of the product. The product is brought to readiness thanks to the heat from the surface with which it comes into contact (baking sheet), heated air and radiation from the hot walls of the cabinet. To increase the juiciness of the product and the formation of a crispy crust, it must be lubricated with fat or fat-containing products (sour cream).
Breeding is a process in which the product is first stewed in meat broth with fat (broth), and then fried in the oven (glazed) until golden brown. Double shearing is also used, in which case the fat leaked from the product during the initial shearing is poured over the product and baked again.
Blanching is a thermal process of short-term scalding of a product with boiling water or steam before further processing. Under the influence of high temperatures in the surface layers of the product, enzymes are destroyed, causing it to darken. Blanching is also used to remove unwanted microorganisms from the product surface or to facilitate product cleaning.
Sauteing is a light frying of a product with or without fat before further cooking it. Aromatic roots are sautéed - parsley, onion, garlic, tomato paste, flour, carrots. Most often, I use this thermal process of culinary processing of products when preparing products for sauces, dressing dishes.
Grilling is one of the oldest methods of thermal culinary processing of food; it consists in roasting food on an open fire (on the grill, on the grill).
These are all common methods of thermal cooking of products, thanks to which they are either brought to readiness, or are prepared for the desired operation on them. Thanks to them, we can prepare dishes from the same ingredients, but with different organoleptic characteristics.
