The temperature is then lowered to between 425 and 450F to cook through the meat or vegetables. ![]() This prevents most of the moisture being cooked out of the food. Roasting is basically a high heat form of baking, where your food gets drier and browner on the outside by initial exposure to a temperature of over 500F. Sauteing, where the food is browned on one side and then the other with a small quantity of fat or oil.įrying is one of the quickest ways to cook food, with temperatures typically reaching between 175 – 225✬.Pan-frying, where food is cooked in a frying pan with oil and.Stir-frying, where you fry the food very quickly on a high heat in a oiled pan.Deep-frying, where the food is completely immersed in hot oil. ![]() This means cooking your food in fat – there are several variations of frying: The dry heat involved in the baking process makes the outside of the food go brown, and keeps the moisture locked in.īaking is regularly used for cooking pastries, bread and desserts. This involves applying a dry convection heat to your food in an enclosed environment. ![]() Here are the most basic cooking techniques to help you survive your first culinary year as a university student.
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