N on is throwing food into the pan and let them cook with a little oil we get a good result! In fact
kitchen is important to know that there are different cooking methods for different types of food.
to simplify the work we try to divide these techniques into three groups.
WARNING! This technique, therefore, do not worry, it's harder to explain than done!
kitchen is important to know that there are different cooking methods for different types of food.
to simplify the work we try to divide these techniques into three groups.
WARNING! This technique, therefore, do not worry, it's harder to explain than done!
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| COOKING METHODS |
| COAGULATION AND COLOUR IN THE AREA ' FOOD | FACTORS FOR THE EXCHANGE OF AROMATIC | DIFFERENT METHODS FOR |
| Typically ALL Roasting The purpose of cooking for coagulation and coloring are: create a "crust" that forms outside the influence of heat coagulating the proteins outside the food thus preventing the release of nutrients that would otherwise be lost. heat seals the pores, forming a protective layer. Then continue cooking over moderate heat to allow the same to enter slowly into the food. | Typically COOKING FOR ALL DIVING The purpose of this area is to provoke an exchange of fluids and aromatic elements between the interior and exterior of the food. An example for cooking boiled to prevent the dispersion process of juices, you will have the foresight to soak in the hot broth to trigger a similar process as above, but in any case less intense. | Typically INCLUDES BOTH COOKING previously produced at different times We can summarize this kind of cooking in two stages that are typical of stewing. the food that better reflects this type of cooking is the pot roast. The project provides a braised initial browning of the flesh (1st method) and then continue cooking for the exchange of fluids (2nd method). in this space can find a place to cook so-called jump, that is cooked or boiled previously completed with a final browning. |
ALWAYS BELONG TO THE THIRD KIND the steaming and microwave
- Steaming ; occurs through the uptake of a food vapor (the vapor can be flavored to taste). dall'ebollizione products of a liquid. This method is not intended as an exchange in the boiling, it follows a very limited loss of minerals and nutrients.
- Microwave cooking ; is by means of electromagnetic waves through the modification of a magnetic field, does the oscillation of water particles present in food. The movement that causes by This oscillation causes the heating of the same. The feature of microwave heating and cooking, without going through the heat to the containers that contain them. The process of browning and caramellizazione not happen so if you want to achieve a roast, we first have to fry in the microwave. Unless they have a combination microwave with the grill!
- Steaming ; occurs through the uptake of a food vapor (the vapor can be flavored to taste). dall'ebollizione products of a liquid. This method is not intended as an exchange in the boiling, it follows a very limited loss of minerals and nutrients.
- Microwave cooking ; is by means of electromagnetic waves through the modification of a magnetic field, does the oscillation of water particles present in food. The movement that causes by This oscillation causes the heating of the same. The feature of microwave heating and cooking, without going through the heat to the containers that contain them. The process of browning and caramellizazione not happen so if you want to achieve a roast, we first have to fry in the microwave. Unless they have a combination microwave with the grill!
| | An abominable not Roasted! |
sounds like a joke, but it's really happened. A colleague of mine one day he cooked dell'arrosto, a customer approached her saying, " look at the roast is really disgusting!" My colleague was quite delighted and replied " by Signora! I am very happy that both el ghe piasù "
To avoid some figures here are some tips on hand to see the chapter on meat: 1) important that when preparing a roast choose a pan for the size of the piece of meat that you want to cook. If the pan is too big, the sauce that is on the edge of the piece of meat will tend to burn. On the contrary if we use a container too Brown will close instead of so much moisture that we get a stew! 2) temperature: it is important not to burn the oil or fat used for the initial browning. then everything must brown but not burn completely (never to smoke oil or grease used to cook together if we do not want to ruin the roast as well as our liver.) 3) add the vegetables: Now we can add the vegetables to taste some people it puts a lot to do to make everything half soup, I think we do enough of the onions along with the scent piece of meat. Then bathe in the wine and let evaporate. Speaking of wine, is usually used in cooking the white wine for white meat and red wine for red meat. But the beauty of the kitchen lies in the fact that nobody is forced to follow rules such as these and maybe everyone can cook a roast pork marinated previously made with vegetables and red wine and pass it to the Maremma wild boar! 4) It finally lets cook with your bathing and dressing if necessary adding the hot broth. If cooking takes place in the oven cook at 180 ° To understand when the roast is cooked we pricking with a fork. If the liquid is coming out of our pink roast is not ready yet, if the color is clear, and clear means that it is cooked, if not haim no liquid comes out then it means that we have cooked too much and that will be particularly stringy .
5) Once cooked the roast to rest in a warm place for at least twenty minutes, enough time to allow the juices that are concentrated in flow uniformly in whole piece of meat. In the meantime, we will prepare the sauce. by placing the pan over the fire, and adding butter to which we built the flour. Added the sauce with fresh herbs and let simmer all, we filter and pour over the slices of meat that we have previously sliced.
To avoid some figures here are some tips on hand to see the chapter on meat: 1) important that when preparing a roast choose a pan for the size of the piece of meat that you want to cook. If the pan is too big, the sauce that is on the edge of the piece of meat will tend to burn. On the contrary if we use a container too Brown will close instead of so much moisture that we get a stew! 2) temperature: it is important not to burn the oil or fat used for the initial browning. then everything must brown but not burn completely (never to smoke oil or grease used to cook together if we do not want to ruin the roast as well as our liver.) 3) add the vegetables: Now we can add the vegetables to taste some people it puts a lot to do to make everything half soup, I think we do enough of the onions along with the scent piece of meat. Then bathe in the wine and let evaporate. Speaking of wine, is usually used in cooking the white wine for white meat and red wine for red meat. But the beauty of the kitchen lies in the fact that nobody is forced to follow rules such as these and maybe everyone can cook a roast pork marinated previously made with vegetables and red wine and pass it to the Maremma wild boar! 4) It finally lets cook with your bathing and dressing if necessary adding the hot broth. If cooking takes place in the oven cook at 180 ° To understand when the roast is cooked we pricking with a fork. If the liquid is coming out of our pink roast is not ready yet, if the color is clear, and clear means that it is cooked, if not haim no liquid comes out then it means that we have cooked too much and that will be particularly stringy .
5) Once cooked the roast to rest in a warm place for at least twenty minutes, enough time to allow the juices that are concentrated in flow uniformly in whole piece of meat. In the meantime, we will prepare the sauce. by placing the pan over the fire, and adding butter to which we built the flour. Added the sauce with fresh herbs and let simmer all, we filter and pour over the slices of meat that we have previously sliced.
| | Good good broth or boiled? |
are two different processes. For the broth, you must create the conditions so that the substances in a liquid, such as meat, celery, carrots, onions, etc. ... Release all their nutrients. E 'then why all the meat and vegetables, are put into cold water and then brought to a gentle boil. In the case of the boiled instead, it is important to block the release of all nutrients contained in meat juices. Here, therefore, that this must be immersed in boiling water. The vegetables will be added to the water instead of from the beginning. In this way it is easy to see that forms on the surface of the protective film as described for the preparation dell'arrosto. then proceed by simmering the meat for the time required for cooking. In doing so the heat will penetrate the meat tender and make it gradually. The meat will be cooked when a fork will penetrate the same without resistance.
Two things are important then, to get a good stock I recommend you use salt sparingly and, if anything, fix everything to the end. An 'Another is to remove the foam that appears on the surface. This procedure is necessary to prevent the numbness of the broth itself.
Two things are important then, to get a good stock I recommend you use salt sparingly and, if anything, fix everything to the end. An 'Another is to remove the foam that appears on the surface. This procedure is necessary to prevent the numbness of the broth itself.
| | sole or steak? |
The "steak" or a very thick slice of meat cut from the sirloin with the thread attached. Or feel the same term used for the classic slice. But from the history, the etymology of the name seems to date back to the beginning of '700, a period in which a group of English travelers visited Florence on the feast day of San Lorenzo, there is roast beef in the quarter-square and distributed the meat. "Beef steak!" asked in ecstasy, and Florence became "steak." The connoisseurs say that the thickness of the meat should not be less than two fingers and the weight should be at least 600 grams. His cooking finally, must be strictly to the blood. But you know, the point of cooking varies according to the taste of the diner and is defined
the blood when the steak is red in the juice and cola during cutting.
Or a dot if the meat is pink inside and darker on the edges.
well cooked when the internal it has pink-brown and juices are barely present. But how do you cook without packing a classic shoe sole?
For home cooking in the absence of fire, you can use a plate or a pan (preferably non-stick type). The important thing is that they are very hot and greasy with the help of a paper towel, then leans into the steak and leave it there until it is cooked on that side. Finally, we turn (being careful not to puncture this would come out the juice) and you cook the other side. When cooked, add the salt. The cooking time depends, of course, the size of the steak and the type of meat chosen. However the same must be presented well cooked on the outside but keep an internal rosato.Trattandosi red meat steak should never be salted before cooking because salt draws out moisture so the meat tends to dry it.
the blood when the steak is red in the juice and cola during cutting.
Or a dot if the meat is pink inside and darker on the edges.
well cooked when the internal it has pink-brown and juices are barely present. But how do you cook without packing a classic shoe sole?
For home cooking in the absence of fire, you can use a plate or a pan (preferably non-stick type). The important thing is that they are very hot and greasy with the help of a paper towel, then leans into the steak and leave it there until it is cooked on that side. Finally, we turn (being careful not to puncture this would come out the juice) and you cook the other side. When cooked, add the salt. The cooking time depends, of course, the size of the steak and the type of meat chosen. However the same must be presented well cooked on the outside but keep an internal rosato.Trattandosi red meat steak should never be salted before cooking because salt draws out moisture so the meat tends to dry it.
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