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What Is The Purpose Of Each Cooking Device?

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What Is The Purpose Of Each Cooking Device?

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The goal of each type of cooking device (oven, grill, slow cooker, etc.) is to apply the right level of heat so that the surface of your food and its interior are done cooking at the same time.

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Gentle heat uses time and liquid to transform dry and tough ingredients to tender and juicy ones. The more time the food has to cook on gentle heat, the more the inside will be cooked evenly.

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Intense heat is used to brown food. This is used to give the food crisp surfaces and tender interiors. In this case for dessert the heat is enough to burn the sugar a bit but not to cook the inside.

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How High Can The Temperature Of An Oven Be?

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How High Can The Temperature Of An Oven Be?

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The temperature of an oven can be up to 30 degrees fahrenheit. The heat should never be too hot, the hotter the oven the more the outside will be burned. If the heat is too little, both inside and outside will be undercooked.

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The more marbling in the beef means the more tender it will be. All flavour comes from marbling, while being cooked the heat allows the meat to melt some of its fats.

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Different types of citrus that can be incorporated in food.

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Trying Every Type Of Citrus | The Big Guide | Epicurious

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One of the ingredients to balance all the citrus in this pavlova was honey. The sweetness of the honey and the sourness from the citrus cancel each other out creating a beautiful flavour.

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In Mexican cuisines, they do not use things such as vinegar or anything that gives a sour taste. They always use citrus. Different types of citrus like lemons, limes, oranges, and much more.

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Acidity is the product of organic compounds found naturally in foods. They are responsible for making things taste sour. Oftenly used to change the entire taste, for example, lime on pho broth gives it more flavour and adds more contrast.

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A highly acidic marinade will tenderize meat, but if left too long the meat will toughen up. In many cultures, acidic foods can be used as a marinade as well. To show all of the different ways that acid can change ingredients for the better, Samin and local home cook Doña Conchi make pavo en escabeche, a turkey and meatball stew.

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During this documentary, we learned more about the pH scale. Those that had a scale of 7 under were considered acidic, while the ones above 7 were called alkaline. Those at 7 are called neutral, meaning water.

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How Traditional Italian Olive Oil Is Made | Regional Eats

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In France, butter is a very common ingredient used among French cuisines. Simple dishes can be made with butter that are known everywhere, for example, butter and toast. A commonly known breakfast for cultures that use more butter than others.

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Pasta dough can be made with three ingredients; eggs, flour, and water. The process is quite simple as well, first, in the middle of your flour make a space in the middle. This space should be enough to hold your egg yolk. Next, crack your eggs and mix together. Once the eggs are mixed, knead the flour and eggs until it turns into a dough, if its too dry add some water.

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Where Does Most of The Flavour Come from?

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Where Does Most of The Flavour Come from?

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Italian butchers preferably cut meat with lots of fat, most of the flavour tends to be in animals with a lot of fat. As Samin said, the freshly cut piece of fat tasted sweet and was similar to butter.

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Olive oil does two important things for focaccia, it lends a rich fruity flavor, creates tender crumbs and thick crust. When making the foccacia you can add herbs to depthen the flavour, you can also add olive oil at the end.

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Starting with olive trees olives are what make olive oil. These olives are just crushed releasing the liquid, making olive oil.

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A good olive oil must have 3 factors, fruity, spicy, and bitter. The fat that defines the flavor of Italian food more than any other is olive oil.

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In Japan, they use seaweed in order to make their salt. Usually, they lay it out and wait a couple hours for it to dry. Crystals then form making salt.

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In the image here, you can see the soy sauce barrels. The traditional Japanese method of making soy sauce utilizes microorganisms. These barrels can be kept for over 100 years old!

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Why Only 1% Of Japan's Soy Sauce Is Made This Way | Still Standing | Business Insider

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This is miso paste. Miso paste can be homemade and stored for more than two years. Traditionally, miso paste is made with fermented soy beans. In the documentary, we see how the miso paste gave the eggs a much more salty flavour.

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Umami is very common throughout Japanese cuisines. The examples here show some types of foods that give that umami taste. As discussed, we know what miso, seaweed, and soy sauce are made from.

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When it comes to salt, Japan has many varieties. Such as, capers, cheese, olives, and anchovies. These foods can all be incorporated in different dishes without having to use salt.

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What I learned from this documentary is that you put more salt for less time. For example, the beans, what Samin did was put a bunch of salt for the beans. This was because the beans would be boiling for around 5 minutes. Comparing this to rice, she had mentioned that little salt is okay because rice soaks up the liquid and beans do not.

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Salt Dance GIF - Salt Dance Dancing - Discover & Share GIFs