There are three types of recipes for dry cooking, hot and cold recipes. Each of these methods uses heat to touch food differently. All cooking methods, from greasy to thick, can be grouped under these three methods. Understanding and knowing the different types of recipes is essential to becoming a great chef or homemaker. Continue reading to learn about the three main types of kitchens, all the techniques that fall under those types, and the food that these processes help.
Hot Dry Cooking
Dry heat cooking works without the presence of moisture, broth, or water. Instead, it depends on the distribution of hot air or contact with oil to transfer heat to food. The desired temperature of 300 degrees or higher is using to create brightness, reactions when amino acids and sugars in the food turn brown and produce a distinctive aroma and taste. The unique smell of fried bread or seafood is both examples of hot cooking at work.
Baking works by transferring very high temperatures to food, usually directing the glaze over the cooking food on one side at a time. Browning can occur very quickly this way, marking juices and flavors inside and leaving a bright exterior. Because this recipe is quick, it helps use a timer or test to donate, so the food should not be overheated or overcooked. In commercial kitchens, wrapping can do with a salamander or in a broiler oven.
Best Baking Foods:
Food: Boiling works best on small meat pieces, such as steaks, pork chops, or hamburger patties.
Chickens: Use chicken or turkey cutlets, breast halves, quarters, and legs in a broiler to get delicious results.
Fish: Choose thick, healthy fish, such as salmon, that withstand high temperatures and do not dry out quickly.
Fruits and Vegetables: Boiling can also use on fruits and vegetables. Try boiling peaches or grapes with a unique menu item.
Burgers: The meat of the ground hamburger is moist and cooks very well on a hot grill. The high heat leaves the outside of the earth with a deliciously hot taste.
Meat: Dry heat from the grill will quickly remove moisture from the heart, so it is best to choose a tender cut or move it first. Ribeyes, storehouses, t-bones, and strip steaks have high fat and bling content that produces a delicious grilled stew.
Chickens: Unhealthy chicken cuts work well because they will cook evenly. Complete chickens can test, but kicking recommended.
Fish: Salmon, tuna, and swordfish steaks are strong enough with a grill and will not dry out quickly. It is possible to wrap the fish in foil before placing it on the grid to prevent it from falling off.
Frying is done inside the oven and uses indirect cooking heat from all sides, even brown. This recipe works slowly, combining flavors without meat and vegetables. Roasting can do at shallow temperatures between 200 degrees and 350 degrees Fahrenheit for severe meat cuts or temperatures as high as 450 degrees Fahrenheit for most tender cuts.
Best Food for Roast:
Meat: Roasting cooks massive cuts of meat slowly and evenly. The first rib, beef, pork or shoulder, and pork leaves all benefit from roasting.
Chickens: Whole chicken or turkeys can place in a roasting pan or spill and cooked for a few hours with a moist and tasty product.
Fruits and Vegetables: Roasting is a great way to bring out the best in fruits and vegetables. Grapes, cherries, and tomatoes can season to enhance their flavor. Pumpkin, squash, eggplant, and cauliflower are also excellent roasting options.
Baking and roasting both use indirect heat around food and cooking on all sides. The word roasting use in meat or vegetables and baking is using to manufacture bread, rows, and cakes. These recipes are similar, but baking usually does at a lower temperature than in roasting.
Best Baking Foods:
Cooked Goods: Baking turns a wet dough or batter into a final product with a firm consistency.
Pizza: As the pizzas baked in a hot oven, the dough thickens, the crust forms and the cheese soup melts.
Saute making done over the heat in a hot, shallow pan, and a small amount of oil or grease using to coat the brown food. This method cooks food very quickly, so it is best to keep the food moving by throwing or hitting the top. Saute is the French word translate as “jump.” To achieve the best results by masturbating, make sure the greased pan is hot before adding any food.
Best Sauteing Food:
Food: Cooking fast food, so soft hearts work very well. Use beef, tender, or medals in a saucepan. Small cuts with an equal amount of brown meat.
Chickens: Breasts, strips, or empty cutlets can search to taste.
Vegetables: Zucchini, squash, and leafy vegetables can all burn with olive oil or butter. Carrots, edible vegetables with succulent branches, and onions can also be chopped and often form a delicious base for other dishes.
Hot Wet Cooking
As the name suggests, hot wet cooking depends on the presence of liquid or steam cooking. This method can be used to make healthy dishes without oil or extra oil. It is also an excellent way to soften strong fibers in a particular meat cut, such as beef chuck or brisket. When cooking vegetables with strips and legumes, hot, wet cooking softens the food until it is completely tender. Unlike hot, dry recipes, hot wet recipes will not produce a brown crust.
Illegal hunting is a mild cooking method in which food is immersing in the hot liquid between 140 degrees and 180 degrees Fahrenheit. Low temperatures work best on delicate objects, and moisture and flavor are retaining without the need for oil or oil.
Best Poaching Foods:
Eggs: Illegal hunting is a common way to cook eggs that lead to a soft, soft white egg and cream. No oil needed, so health is better known than frying.
Chickens: Broth, wine, or aromatics can be used for illegal hunting liquid, which adds flavor to bare, skinless chicken breasts. The result is a tender chicken that can be baked, sliced, or sliced and added to salads, pasta, or sandwiches.
Fish: Illegal hunting is a great way to maintain the delicate composition of simple fish such as tilapia, cod, and sole. A special broth, court bouillon, used to add flavor to fish as they cook.
Fruit: Use a sugary liquid to pour fruits such as pears or apples for a unique dessert. The taste of the fruit is deep, and the texture is soft and tender. Any remaining liquid can use to make a fragrant syrup to be used with fruit.
Simmering is also a gentle way to cook food but uses higher temperatures than poaching, usually between 180 degrees and 205 degrees Fahrenheit. This temperature lies below the boiling point and produces small bubbles. To achieve boiling, first, bring the water to a boil and then lower the temperature.
Best Boiling Food:
Rice: Shrimp produces light-cooked, raw rice. Using hot or boiling water causes the rice to stick and dry.
Diet: Choose a substantial beef cut that will remove fat and collagen as it boils, like a chuck smear.
Soups & Stocks: Because sweets are sweet, they produce fats and proteins in the meat, creating a rich, tasty broth that can be used in soups or stews.
Vegetables: Strong root vegetables such as potatoes and carrots cooked to a good texture with a gentle smile.
Grains: Grains such as quinoa, oats, or millet can boil until they reach a soft edible texture. Hot cereals are making from whole grains until a lot of water has evaporated, making the porridge smooth.
Legumes: Dried beans and legumes are boiling to obtain a soft, edible texture. Some types of beans, such as dill, cook quickly, while others take longer hours to boil well to cook thoroughly.
This method of cooking involves placing the food in hot water at a temperature of 212 degrees Fahrenheit. Boiling water produces large bubbles, which keep food moving during cooking. Slow boiling means that the water has just begun to form large, slow bubbles but not too hot in boiling heat. The rich stain emerges from the boiling point and leads to rapid bubbles. Smoke is also extracting from water as it cooks.
Best Boiling Food:
Pasta: Pasta can come to mind as one of the most cooked foods. Hot water cooks pasta quickly so that it can remove from the water before the starch falls, preventing mushrooms’ formation.
Eggs: Boiled eggs in their shell produce hard or boiled eggs. The texture of the skin can range from firm to creamy, depending on the time of cooking.
Vegetables: Solid root vegetables such as potatoes and carrots will cook quickly in boiling water, but it recommended to test their mildness with a fork so that they do not overcook.
At high temperatures, the water boils continuously to produce a constant vapor. Steam around the food and cook evenly while retaining moisture. Smoking can do in a few different ways. For high-volume kitchens, a trading system or combi oven is the most efficient. Other ways to smuggle include using a pot and steam basket, using a microwave, or wrapping food in a fridge to heat in the oven.
Best steaming food:
Vegetables: Most vegetables can be added with excellent results. Frozen vegetables such as beets, carrots, and potatoes will burn longer than delicate vegetables such as leafy vegetables.
Fish and Shellfish: For the most delicious results, broth or wine can be used instead of water. Fish are always soft, and mussels such as mussels, mussels, lobsters, or crabs are cooked inside their shells.
Desserts: Some types of desserts are heated rather than baked, producing a moist, silky texture. Creme brulee, flan, and panna cotta are all the last of the boiling point.
Tamales: Tamales are a popular steaming masa meal, a dough made from ground corn and stuffed inside a corn husk packet. Smoke makes the cornmeal soft and moist.
Combined cooking uses both dry and wet recipes. Food is cooked in liquid at low temperatures for a long time, leading to a tender fork product. This method works with the flesh’s most muscular cuts, gradually breaking the fibers until they dissolve in the liquid.
During roasting, food is first placed in a hot oil pan and then transferred to a larger pot to cook in hot liquid. Food is packed inside a juice, broth, or stock. With low temperatures, food is reduced more than cooking time, and fortified flavors reduce liquids. Braising is an excellent way to produce a meat fork that falls into the bone.
Best braising foods:
Diet: Bread is often used in inexpensive, firm cuts because it softens and softens muscle fibers. Choose a pig shoulder, chuck roast, or lamb shank.
Vegetables: Vegetables can be seasoned with meat to add extra flavor, or they can be woven on their own as a side dish. Vegetable roots such as potatoes, beets, and turnips are seasoned with butter. An edible plant with succulent branches and fennel also responds well to corn, absorbing liquid but retains a firm texture.
Legumes: Lentils, chickpeas, and green beans can be garnished with broth or wine in a soft but not mushy texture.
The critical difference between stews and stews is that the food is wholly saturated with hot liquid instead of immersion. Slightly sliced meats are used for stews, but cooking less when slightly hot is the same. As the stew cooks, the fibrous vegetables deteriorate, and the fat and collagen from the meat are dissolved. The result is a thick, tasty gravy filled with tender bites of tender beef and vegetables.
Best stewing food:
Food: Collagen-rich meats and fats do well in a stew pot. Avoid small cuts and choose brisket, oxtail, or chuck roast.
Vegetables: Vegetables add depth to your stews. Onions, carrots, potatoes, and legumes are common choices, and consider parsnips, turnips, or rutabaga.
Glossary of recipes
As you follow the recipes, you may encounter some unfamiliar recipes. We’ve added descriptions of everyday recipes below:
Al Dente – refers to healthy and lightly cooked pasta.
Baste – pouring juice or liquid oil into the meat while cooking
Blanch – cut food into boiling water for a while and then put it in cold water to stop the cooking process.
Brunoise – cut food into 1/8 “size dice
Caramelize – heat the sugar until tender
Chiffonade – wrap vegetables with leaves or herbs and cut into long, thin slices.
Sprinkle – melt the butter and separate the solids from the butterfat
Cure – storing food by adding salt and drawing moisture
Deglaze – dissolve the remnants of colored food in a hot liquid pan
Dredge – cover wet food with a dry ingredient, such as flour
Emulsify – to combine two beverages such as oil and water
Fillet – cut a piece of meat or fish.
Flambe – cover food in a flammable liquid, such as brandy or rum, and light a little over a fire.
Fold – insert the ingredient in air-tight motion.
Meuniere – a recipe, often used for fish, in which the food is lightly sprinkled with flour, and the butter removed
Parboil – cooking food by boiling for a while
Reduce – thicken the liquid mixture by boiling or boiling, causing the moisture to evaporate
Scald – heat the liquid to a boil.
Spatchcock – separate whole chicken or turkey with a simple dip
With a basic understanding of the three recipes, you can choose the best process you can use for each dish you prepare. As you create signature recipes, you will be able to use dry cooking to achieve a bright, brown exterior of the flesh, or how you can use wet cooking to keep your hearts tender. When necessary, you will know when to use a mixture of dry and damp heat to turn the hard cuts of meat into delicious, juicy holes.