Cooking

Cooking is an art, a science and a technique that entails preparation of food via the combination, mixing and heating of ingredients. Here are some of the cooking basics covering different methods, principles and techniques of cooking.

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1_ Basic cooking techniques

1. Boiling This is the most basic method of cooking food. The water is heated to

The temperature of 100 degrees Celsius and food items such as pasta, eggs, vegetables etc. are immersed in water to cook them.

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• Steaming

This is a moist heat cooking method whereby food is cooked without water and only the boiling water produces the steam. This is a very healthy method of cooking especially useful for cooking vegetables, fish and even preparing dumplings.

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• Baking/Roasting

In this method, food is cooked using dry heat usually in an oven allowing the food to cook from all angles. Usually, baking is done for bread, cakes and pastries, while roasting is done for meat and some vegetables

• Searing This technique helps in creating fond for deglazing. Many people use this technique for vegetables and meat.

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• Frying 

Cooking with hot oil in a way that food is thoroughly immersed in the oil.

Based on the principle of deep frying that oil and food are in a 1:1 ratio. With the latter, frying is done in an amount of oil that is less than that of the products being cooked. 

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• Grilling

Grilling is the method of cooking using a grill placed on top of the heat source, wherein u also get that smoky flavor from charred food.

This is often the case of the preparation of meats, vegetables and fish.

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• Slow cooking

Food is cooked in low heat over a long period of time using appliances like lazy cookers.

This is ideal while cooking dishes like gs and other such dishes which require gasa.

2- Preparation methods

• Chopping, Dicing,and Miccing:

Varied sizes of cuts that also changes the period of cooking and texture of the food

The smaller cuts cook faster and help in the even distribution of flavor.

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• Marinating:

Keeping food inside a spiced liquid in particular meat in order to flavour it and prepare make the meat more easier to chew through softening it as well

•Mixing and stirring:

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which is an essential part of preparing sauces, butter, salads other ingredients and the process of inclusion of other components

•Kneading:

This is the process of uniting water and flour dough to build gluten, which is the component that gives the bread its shape.

•Whisking/ beating:

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 Emulsifies elements (for instance, eggs) for added density.

3_ Additives and aromatics

• Salt and pepper:

These are the fundamental seasoning components.

Salt intensifies the taste while pepper adds the slightest spice.

• Spices and Meats:

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Meats ( basil, thyme, rosemary) add a fresh scent, while Spices ( cumin, cinnamon, paprika) warm up the dish and make it more interesting.

• Umami enhancers:

Things such as soy sauce, mushrooms, and Parmesan.

Cheese helps to broaden the range of flavor.

• Intermediates:

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All products like vinegar, lemon, juices, and wine are to provide brightness, to counterbalance, and to deepen the taste with flavoring.

4_ Temperature and timing 

• Temperature control:

It is key in preventing excessive heat and cooking time or the reverse, in that the low and slow method ensures tenderness without burning because of the high heat that does the caramelizing and crisping of surfaces.

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• Timing:

Each ingredient has its own cooking time for a reason. Time is of the essence: it regulates the texture, the safety of the dish, and the taste.

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5_ The final touch 

•Esthetics:

Curtains of veggies, throw on some garnishing and attractive arrangements of food enhances the appetite appeal of the meals.

• Contrast in Texture:

Textures such as soft crispy and creamy can be added together to enhance the enjoyment of a meal.

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6_ Food sanitation 

•Hygiene:

Cleaning hands, devices and surfaces reduces the risk of infections.

• Temperature control:

Using the right cooking standards for meat to remove those bacteria common in them (e.g chicken to ¾ of 165 farnhight).

• Each ingredient has its own cooking time for a reason. Time is of the essence: it regulates the texture, the safety of the dish, and the taste.

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5_ The final touch 

•Esthetics:

Curtains of veggies, throw on some garnishing and attractive arrangements of food enhances the appetite appeal of the meals.

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• Contrast in Texture:

Textures such as soft crispy and creamy can be added together to enhance the enjoyment of a meal.

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6_ Food sanitation 

•Hygiene:

Cleaning hands, devices and surfaces reduces the risk of infections.

• Temperature control:

Using the right cooking standards for meat to remove those bacteria common in them (e.g chicken to ¾ of 165 farnhight).

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• Preservation:

Sensible containment of fresh produce and any other prepared foodstuffs to avert going bad.:

Sensible containment of fresh produce and any other prepared foodstuffs to avert going bad.

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