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Posts Tagged ‘Food’

Traditional Methods of Cooking and Traditional Food

March 14th, 2011 | Author: admin

While there are those who prefer to stick to traditional methods of cooking and traditional food, there are also classes of people who are always willing to experiment with new culinary delights! The French cuisine consists of traditional and regional dishes, as well as continental food flavored with the French ethnic touch. It is because of this that French food has become so popular in the rest of Europe, USA, for more help visit to: www.cheese-cake-recipes.com.and many other countries. This popularity has therefore led to the initiation of the French Cooking School USA.

The French Cooking School USA, an association of different schools, was inaugurated with the idea of imparting knowledge about French recipes and French delicacies to people wishing to qualify as professionals in the art of French cooking. Development of teaching skills is also a part of the program. In addition, the advancement of science and technology and schools under this association being placed at varied locations has ensured that distance poses no problem to learning.The Cole Dijon Cooking School conducts classes at Chef Drew Holladay Home. There are small groups of students who are scheduled to attend eight sessions of teaching. This school basically caters to cooking in the home. So people who wish to confine their culinary skills to their own homes or bring a change in their regular menus take admission here. Trained cooks demonstrate newer ways of cooking routine food to bring about variety.

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Cook Your Food With Dry Heat

January 1st, 2011 | Author: admin

Cook Your Food With Dry Heat

Cook Your Food With Dry Heat

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Home Page > Food and Beverage > Cook Your Food With Dry Heat

Cook Your Food With Dry Heat

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Posted: Apr 16, 2009 | Views: 355 |

Cooking with dry heat includes broiling, pan broiling, roasting, and baking; but, whichever of these processes is used, the principle is practically the same. In these processes the food is cooked by being exposed to the source of heat or by being placed in a closed oven and subjected to heated air. When dry heat is applied, the food to be cooked is heated to a much greater temperature than when moist heat is used.

BROILING.–The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is, in cooking it over or before a clear bed of coals or a gas flame. The aim in broiling is to retain the juices of food and develop flavor. As it is a quick method, foods that are not tender, as, for example, tough meats, should not be broiled, because broiling does not help to render their fibers more tender. In applying this cooking process, which is particularly suitable for tender portions of meat and for young fowl, the food should be exposed to intense heat at first in order to sear all surfaces quickly and thus retain the juices. At the beginning of the cooking, the article that is being broiled should be turned often; then, as soon as the outside is browned, the heat should be reduced if possible, as with a gas stove, and the article allowed to cook until done. If the broiling is done over coals, it is necessary to continue the turning during the entire process. While broiling produces an especially good flavor in the foods to which it is applied, provided they are not tough, it is not the most economical way of cooking.

. PAN BROILING.–Pan broiling is an adaptation of the broiling method. It consists in cooking food in a sissing-hot pan on top of the stove without the use of fat. In this process the surfaces of the steak, chop, or whatever the food may be, are quickly seared, after which the article is turned frequently and cooked more slowly until done. The object of pan broiling is the same as that of broiling, and it is resorted to, as a rule, when the fire is not in the right condition for broiling.

ROASTING.–Originally, the term to roast meant to cook before a fire, because, before the time of stoves, practically all food was cooked in the fireplace. Food that was to be roasted was placed before the fire in a device that reflected heat, this device being open on the side toward the fire and closed on that toward the room. The roast was suspended in this device, slowly turned, and thus cooked by radiant heat–that is, heat given off in the form of direct rays–the principle being the same as that of broiling, but the application different. Nowadays, the term roasting is almost universally applied to the action of both hot air and radiant heat. However, much of what is called roasting is in reality baking. Foods cooked in the oven of an ordinary coal or gas range are really baked, although they are said to be roasted, and a covered roasting pan is a misnomer. Food must be exposed to the air in the process of cooking if it is to be roasted in the true sense.

It may be well to note that successful roasting or broiling depends more on the shape of the article to be roasted or broiled than on its weight. For this reason, thick, compact cuts of meat are usually selected for roasting and thin cuts for broiling. Good results also depend very much on the pan selected for the roasting process. One of the great aims in cooking should be to save or conserve all the food possible; that is, if by one process less waste in cooking results, it should be chosen rather than one that will result in loss at the end of the cooking process.

BAKING.–By baking is meant cooking in a heated oven at temperatures ranging from to degrees Fahrenheit. As the term baking is frequently used in a wrong sense, the actual conditions of the process should be thoroughly understood. In both broiling and the original method of roasting, the heat is applied directly; that is, the food is exposed directly to the source of heat. Actual baking differs from these processes in that it is done in a closed oven or by means of heated air. Starchy foods, such as bread, cakes, and pastry, are nearly always baked, and gradually other foods, such as meats, fish, and vegetables are being subjected to this method of cooking. In fact, persons who are skilled in cooking use the oven more and more for things that they formerly thought had to be cooked in other ways. But the name that is applied to the process depends somewhat on custom, for while meat that is cooked in the oven is really baked, it is usually termed roasted meat. It seems strange, but it is nevertheless true, that ham cooked in the oven has always been termed baked, while turkey cooked in exactly the same way is said to be roasted.

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Want to find out about soul food cooking and cooking for large groups? Get tips from the Easy Home Cooking website.

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Avoid the Hazards of Over-Cooking Your Food

December 30th, 2010 | Author: admin

Avoid the Hazards of Over-Cooking Your Food

Avoid the Hazards of Over-Cooking Your Food

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Home Page > Food and Beverage > Cooking Tips > Avoid the Hazards of Over-Cooking Your Food

Avoid the Hazards of Over-Cooking Your Food

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Posted: Nov 17, 2010 |Comments: 0
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Everyone knows the importance of eating more healthy foods such as fruits and vegetables. But the way they are processed can significantly affect their nutritional value. Often making small changes in how we cook our foods can make a big difference in the health benefits they deliver. The higher the temperature and the longer the cooking time utilized in food preparation, no matter the method, zaps the vitamins and minerals from even the most healthy of ingredients. Turning the heat way up when cooking or baking foods for a long time inactivates the vitamins and minerals packed in food because heat changes their very nature, making them not as easily absorbed by the body.

Baking and grilling are two dry heat methods that significantly deplete food’s nutrition due to long cooking times and high heat exposure. These methods are especially destructive to heat-sensitive nutrients such as vitamin C, some B vitamins, and trace elements. While still employing high heat, even broiling may be a better option because of the shorter cooking time. So, what is a health conscious cook to do? Obviously, the best way to preserve nutrients is the eat fruits and vegetables raw and fill up on salads. Unfortunately, this is not either practical or palatable to a lot of people. Luckily, making a few relatively simple changes to your cooking methods can significantly impact the nutritional punch you deliver to your table. Here are a few suggestions:

Avoid Crispy and Overcooked Foods

Many people find crunchy or browned foods to be more pleasing to the eyes and palate. However, to achieve that texture often requires long cooking times or heat intensive grilling or frying which makes the food less nutritious. Meat cooked in this way is literally transformed when it’s seared and browned, effectively burning it, so its protein cannot be as easily absorbed by the body.

Choose Gentler Cooking Methods

Steaming

Wet cooking methods can be just as destructive to vitamins and minerals as baking and grilling. Water becomes just another source of loss for all the water-soluble nutrients. However, steaming foods in just a little water or above the water, prevents that nutrient leakage from occurring. Re purposing the liquid used can even further increase your nutritional intake. As long as you keep the cooking time short and don’t douse your veggies with fat-laden sauces, this is a great healthy alternative to raw foods. Keep the lid on the pot and steam just until tender to maximize the health benefits.

Poaching

Poaching is a quick, gentle, low-fat cooking method that is great for people who don’t think they have time to cook. You can produce healthy, elegant selections in no time by starting with high-quality, fresh ingredients and reducing the liquid to make an intensely flavored sauce. Both meats and vegetables can be briefly simmered in a small amount of liquid of you choice (water, broth, fruit or vegetable juice) until just cooked. Season the leftover liquid and continue to cook it until it’s reduced by half, then pour it over your food for a light sauce. This method works especially well for delicate fish and fragile fruits.

Sitr Frys

One of the fastest ways to put a healthy meal on the table is with a heart-friendly stir fry composed of your favorite meats and/or vegetables with little or no added fat. With stir frying, the idea is to quickly cook your food at high heat so the vitamins and minerals are retained. It also helps keep the food intact so it doesn’t become limp and unappealing. A large wok or saute pan can be used to cook any number of colorful, nutritious combinations in minutes. The key is in the prep work. Cut all ingredients into similar sizes and start with the longer-cooking items first. Cook just until vegetables take on just lose their crispness and take on an intense color to achieve the most nutritious results. Adding a few tablespoons of water, wine, broth or fruit juice can help round out the flavors in this low-fat and fast cooking method.

The Bottom Line

Anytime food is cooked, no matter by what means, nutrition is lost. So the vitamin C you thought you were getting from that broccoli you cooked last night might not pack the nutritional punch you thought you were getting. When choosing cooking methods, some are more destructive than others. Generally, the less time and lower heat you cook foods with, the more nutrition they retain. Try these easy, quick recommendation for food preparation to ensure you are giving your family the most nutrition

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Posts Tagged ‘Food’

Traditional Methods of Cooking and Traditional Food

Cook Your Food With Dry Heat

Avoid the Hazards of Over-Cooking Your Food