Many foods are consumed by people, not raw, but cooked. This process is called heat treatment. During cooking, its taste and external qualities are improved, and various harmful bacteria and organisms are killed. The main types of heat treatment include boiling, frying and baking. Let's consider them in more detail.
Boiling liquid
Products poured in a special container with water, and then placed on a fire or immersed in an already boiling broth, are prepared in a certain way in a large amount of liquid. This type of heat treatment is called cooking. In this case, the volume of water can be much larger than the mass of the product and cover it by several centimeters.
Often the temperature of heating the contents and liquid does not exceed 100 ° C. But there are products that need a gentle boil, such as pasta, cereals, sauces. To avoid clouding of the broth, deformation of the form and loss of aroma of this food, it is enough to heat the liquid to 80-85 ° C.
Less water means more.
Another type of heat treatment related to cooking is steaming. During cooking, a small amount of liquid is added to the container. If the product is moisture-containing, then it can be prepared in the juice released when heated. Most often, the contents are partially filled with water, while the upper part is left to steam. With this method, a greater amount of nutrients and nutrients is preserved than when boiled. Therefore, cooked dishes have a more rich aroma and taste.
Steaming
One of the types of heat treatment, in which the products are laid out on special through supports, placed in containers with a small amount of water at the bottom or without any liquid at all. At the same time, the condensate emitted by them creates all the conditions for cooking a dish. This method allows you to maximize the usefulness of food and eliminates its burning.
Frying foods
Heat treatment of products without the use of water is called frying. At the same time, fat is poured into the container used and heated to 180-200 ° C. Then the products are placed and kept in it, turning over, until a golden crust is formed. The product remains undercooked and retains all internal juices. Subsequently, it can be boiled or extinguished. The roasting process is carried out for 3-5 minutes.
Deep-frying involves a large amount of fat used, in which the product is placed completely. Thanks to good thermal conductivity, the food inside warms up to full cooking, and the surface is covered with a crisp.
Method of softening products
Another way of roasting is passivation, in which the fat is heated to 120 ° C, and then vegetables or flour are placed in it. This process allows you to bring the food to a softened state and pass the resulting mass through a sieve or a small nozzle of a meat grinder. Often sautéed vegetables are added to soups or made into sauces.
Before cooking, they are cut into small pieces and placed in a container heated with fat. Stir the food over low heat until tender. At the same time, the fat is colored and absorbs the essential oils of vegetables, which, in turn, are preserved during subsequent use and improve the taste of cooked food. Fat, acquiring a beautiful red tint, improves the look of the finished dish.
In addition, passivation is a way not only to soften vegetables, but also lightly fry the flour to increase its friable properties. Further, when adding such flour to liquid dishes, it does not curl up and does not form sticky lumps.
Baking products
For baking meat, vegetables, fish at home, use an oven. It allows you to set the optimal heat treatment, so that the dish is baked inside and covered with a crispy appetizer on the outside. Depending on the cooking recipe, the products are laid on a baking sheet in a cabinet both raw and previously prepared (boiled or fried).
Roasting can also be in the open form - on the grill or coals under the cooked products. The main thing is to monitor the state of food and turn over the grill or skewer in time.
Features of heat treatment
Cooking products using one of the heating methods involves the following:
- Improving the absorption of beneficial and nutritional components.
In the process of heat treatment, the product becomes softer, better digested by the digestive system, and therefore absorbed faster. At the same time, proteins resistant to digestive enzymes lose their properties. As a result, the body is saturated with nutrients in a sufficient amount. The main thing is not to violate the cooking regime. This can lead to the destruction of those substances that we are trying to preserve.
- Neutralization of products from harmful microorganisms.
Not all pathogens of various kinds die when heated. Their development and vital activity may stop until cooling. In order to avoid the ingestion of a large number of harmful microorganisms, it is necessary to choose the appropriate processing mode for different products at temperatures above 50 ° C, and also observe the preservation conditions of the prepared dishes.
- Destruction of toxins and allergens.
Many vegetables have poisons formed during growth, as well as those that are inherent in plants. In order for the product to be edible and not harmful to the body, it must be boiled. Toxins and a certain amount of allergens in this method are destroyed or washed with boiling water.
- Improving the taste and aroma of the product.
During the processing of food by heat, it acquires a new, brighter and more pronounced taste. It also releases aromatic esters that cause appetite and improve the quality of the dish.
Cook with pleasure, observe the regime, choose gentle methods of processing various products, and the prepared dishes will delight you and your loved ones with their aromatic taste!