Patrochef | Style Of Cooking

 Hi,

Welcome to Patro chef,

Cooking is the science & art of preparing food using heat or fire. It is one of the day-to-day activities in the human life cycle. Cooking techniques & ingredients are changing based on the conditions, social, cultural, locations, environmental influences, etc. Preparing food with heat or fire is an activity unique to humans. Cooking depends on the skill levels & training of the cooks.

In winter, they developed techniques such as smoking and drying to make foods source last more. They also created preparations such as pemmican (a mixture of meat, fat, and sometimes fruit) to preserve foods.  Liquor required elaborate planning also, and social orders throughout the planet consummated intends to ferment fruit or grain into liquor.

In most conventional social orders, the assignment of the day-by-day food arrangement fell principally to ladies—however, all kinds of people engaged vigorously with food procurement. Human advancement permitted more individuals to have practical experience in different occupations, and the pattern at last created a class of expert cooking specialists(Chef), whose duty was cooking for other people.

Styles Of Cooking:

Here are some of the basic cooking techniques :

#1 Baking

This involves applying dry convection heat to your food in an enclosed environment. The dry heat involved in the baking process makes the outside of the food go brown and keeps the moisture locked in. Baking is regularly used for cooking pastries, bread, and desserts.

#2 Frying

This means cooking your food in fat – there are several variations of frying: Deep-frying, where the food is completely immersed in hot oil. Stir-frying, where you fry the food very quickly on high heat in an oiled pan. Pan-frying, where food is cooked in a frying pan with oil; and Sauteing, where the food is browned on one side and then the other with a small quantity of fat or oil. Frying is one of the quickest ways to cook food, with temperatures typically reaching between 175 – 225ºC.

#3 Roasting

Roasting is basically a high heat form of baking, where your food gets drier and browner on the outside by initial exposure to the temperature of over 500F. This prevents most of the moisture from being cooked out of the food. The temperature is then lowered to between 425 and 450F to cook through the meat or vegetables.

#4 Grilling

This is a fast, dry, and very hot way of cooking, where the food is placed under intense radiant heat. You can use various sources of heat for Grilling: wood-burning, coals, gas flame, or electric heating. Before grilling, food can be marinated or seasoned.

A similar method to grilling is broiling, where the heat source originates from the top instead of the bottom.

#5 Steaming

Steaming means cooking your food in water vapor over boiling water. For this, it’s handy to have a steamer, which consists of a vessel with a perforated bottom placed on top of another containing water. Steam rises as the water boils, cooking the food in the perforated vessel above.