Baking Or Cooking | Is Baking More Difficult Than Cooking - pastrylife.net

Baking Or Cooking | Is Baking More Difficult Than Cooking


Baking Or Cooking | Is Baking More Difficult Than Cooking

What happens when we cook food? And when we fry? Do we bake? Do we grill? Understand here, and yes, don’t leave the content without reading. Let’s discuss about baking or cooking.

Cooking Or Baking The Food

Baking Or Cooking | Is Baking More Difficult Than Cooking
Baking Or Cooking | Is Baking More Difficult Than Cooking

Most foods cannot be eaten fresh: they need to be processed to become digestive. And water is a visible means of carrying out this process – it is drinkable, odourless, tasteless and, save in arid regions, abundant and easily obtainable. Cooking in water (or steam, which is gaseous water) has a limitation: the temperature, which, except under extraordinary pressure conditions, does not exceed 100 ° C.

This does not allow the occurrence of some phenomena, characteristics of roasts and fried foods, which need much more heat to show faces. Put, cooked food will never be crispy like a potato chip. But water is the ideal and indispensable medium for the preparation of certain foods: fried beans and grilled noodles, for example, are unthinkable. Cooking or baking also gives the extra taste to the meals.

does not allow the occurrence of some phenomena, characteristic of roasts and fried foods, which need much more heat to show faces. Put, cooked food will never be crispy like a potato chip. But water is the ideal and indispensable medium for the preparation of certain foods: fried beans and grilled noodles, for example, are unthinkable. Cooking or baking also gives the extra taste to the meals.

Baking Or Cooking By Steam

Some foods are perfect when cooked in water: they are those that “participate” in the liquid, such as beans and their broth, or those that benefit from slow cooking, with aromas and flavours, such as soaked meat. But vegetables and vegetables rich in minerals and water-soluble vitamins – such as C or B complex – lose their nutrients in the aqueous environment. For these, steaming is ideal – preserving more of the original characteristics of these foods, but taking longer due to the physical properties of steam. In liquid, molecules are closer together than in vapour, which improves heat transfer to the food.

If you live on the coast, the water will boil at 100 ° C – and this is where it will transmit maximum heat to the food you are cooking. It is no use raising the stove flame, as the temperature in the pan will not change.

Baking Or Cooking | Is Baking More Difficult Than Cooking
Baking Or Cooking | Is Baking More Difficult Than Cooking

Use Of Microwave For Baking

Most cooks despise the microwave oven, considering it only an instrument for ready-made heating food. This is one of the likely reasons for the lack of knowledge about this relatively modern cooking technique. Microwaves are electromagnetic waves that propagate in a vacuum at a speed of approximately 300 000 km / s.

They act specifically on polar molecules – with positive charges at one end and negative charges at the other. Thus, water molecules are the main target of waves. When microwaves hit the water molecule, an electric field causes it to ‘spin’ and oscillate, a stir that results in a temperature increase. Such a phenomenon provides much faster cooking than, for example, a gas oven.

This is because the conventional oven must first heat all the air inside it so that it transmits heat to the food. Microwaves work without intermediates: baking or cooking with the help of microwaves gives healthy food. Therefore, sometimes it is necessary to stop the oven and stir the food to continue heating it.

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