"Culinary Chronicles: Unveiling the Art, Methods and Essence of Cooking."

Cooking

"Cooking is an Art. Application of heat, raw foods bring to edible by chemical process". Cooking can be defined as the process in which complex foods are changed into simple or edible foods by the application of heat, moreover cooking is a "chemical process", the mixing of ingredients, decision-making, technical knowledge, the application and withdrawal of heat and manipulation of skills. In more advance stage a further element occurs, that is creativity. Cooking is considered both as science and art which blend the flavors of food in order to bring physical change and the chemical change.

Basically, there are three modes of heat transfer, they are as follows:

"Embark on a flavorful journey as we delve into the art of cooking, unraveling diverse methods that transform ingredients into culinary masterpieces."

A. Conduction -          It is the transfer of heat from higher temperature to 

                                      lower temperature without the transfer of molecules.

B. Convention -          It is the transfer of heat through a liquid and gas.

C. Radiation -             It is the transfer of heat through electromagnetic radiation which doesn't require any medium.

Aims and purpose of cooking.  

• To improve taste and flavor.
• To enhance presentation and make the food safe for eating.
• To make the food more digestible.
• To kill harmful bacteria and germs present in the food.
• To enhance palatability or making the food more edible.
• To enhance the color of a dish.
• To change and blend the flavors within the foods.
• It helps in the extraction of soluble nutrients.
• It helps to break down the cellulose in plant foods and soften the connective tissues.

Method of Cooking

1. Dry Heat Method

A. Baking: The food is cooked and surround by heat air in a closed oven by the action of dry heat. Generally, the baked foods item like- breads, cakes, pies, rolls etc. Maintaining the temperature ranges between 250°F to 500°F.

B. Broiling: It is a dry method of cooking by direct heat either from above or below. It can be done on grids or pans where food is cooked uncovered with the addition of very little fats so as to ensure the food are less greasy and fatless.

C. Smoking: Smoking food is not equally a method of cooking other than the methods of preservation. Food items to be preserved are either smoked directly or soaked in a brine solution and then preserved with the help of smoke coming from wooden shavings and sawdust in a closed room. example: smoked salmon etc.

D. Microwave: This is very fast method of cooking. Cooking in microwave only for emergency in hotel industry.

2. Fat media

A. Frying: Most popular method of cooking as this is quickest method. Frying is the method of cooking in which foods are cooked in a preheated oil or fats and food cook until golden brown color. Basically, there are three types of frying: 1. Deep fry: This is deep (more oil) method. This method food makes crispier. 2. Shallow fry: This method is cooking(frying) foods in small quantity of fat/oil in preheated shallow pan. 3. Stir fry/Sautéing: - This method of cooking very small quantity of fat and stirring continuously. fried rice, sauteed veg etc.

B. Roasting: Roasting is the fat medium of cooking in which foods are cooked in an oven or direct contact with the fire. Generally, the radiant heat produced inside the oven helps to cook the food, which should be continuously based with fat or oil during the process to moisten and soften the meat. Basically, there are four methods of roasting: 1. pot roasting 2. Spit (direct heat of fire) roasting 3. oven roasting (250-300°c) 4. Tandoor roasting.

C. Grilling: Grilling is the fat medium of cooking in which foods are cooked by the over the heat(griller), under the heat (salamander) and between the heat (oven). Always the food (meat) must be fresh and marinated before grilling.

3. Moist Heat Method (water media)

A. Boiling: Boiling is cooking in a bath of water at the boiling point i.e. 100°c. Foods are totally immersed in the boiling water. Basically, there are three types of boiling: 1. simmering(85-90°c), 2. medium boil (90-98°c), and 3. blanching (above 100°c)

B. Steaming: It is the most heat method of cooking in which the food is cooked by the plenty of steam at (120-140°c). The food to be cooked is surrounded by steam from water directly or indirectly by having the food item being placed in direct contact of steam or by having boiling water. Foods cook by this method are easily digestible and retain the original flavor and nourishment and cannot be easily over cooked.

C. Poaching: Poaching is cooking gently in water which is below boiling point (93°c - 95°c). The liquid is half close to boiling points as possible without they are being any perceptible movement of the liquid. Example: poached egg, poached fish, etc.

D. Stewing: This is very slow and economical method of cooking in a utensil with a closed lid where touch meats and joints like shoulder, neck, thigh part etc. Are cooked half part by steam and the half part by the heat in water to soften them. Herbs and spices are added for flavor. It is cooked on low fire or in an oven with low temperature. While stewing continuous stirring is required and the liquid used should just cover the food items e.g. mutton stew, Irish stew etc.

E. Braising: A combination method of roasting and stewing in a pan with light fitting lid and casserole, braising is done to prevent the evaporation which help to prevent the loss of food juice in the food. Meat and poultry used for braising are matured it is long method of cooking basically meat and poultry used for braising just to mixture.