Thermal treatment of products, that is finishing them until ready by thermal influence, - the most important component of process of cooking. In cookery several ways of thermal treatment are allocated.
When heating products to them there are various processes: change of consistence, density, gustatory qualities. In fact, heat treatment turns a semi-finished product into a finished food product. Despite a significant amount of methods of heat treatment of products, there are only two main ways and two combined. Cooking and frying belong to the main ways. Depending on the heating environment, its quantities, temperatures, processing times, cooking and frying are divided into several types.
Cooking in the main way
Cooking in the main way is a heating of a product in liquid (water, milk, broth). The ratio of volumes of liquid and a product has to be at least one to one, and in certain cases liquid needs more. Allocate two modes of cooking: bringing to the boil and maintenance of a certain temperature and also bringing to the boil, switching off of fire and bringing to readiness due to heat which is saved up by liquid.
Scalding is a short-term cooking of products (as a rule, vegetables). It is applied to simplification of cleaning, removal of undesirable smacks, disinfecting.
Besides, products can be steamed or method of a pripuskaniye. The baking plate is meant by a pripuskaniye immersion of a product in the small volume of liquid that allows to cook the lower part of a semi-finished product and to heat up from the condensed steam – top. Preparation by means of a pripuskaniye happens only to the closed cover.
Some dishes have to be cooked at less high temperature, than a water boiling point. The water bath or cooking with the lowered pressure allowing to cook food at 80-90os is applied to such cases.
Frying of products
It is slightly more types of frying, than cooking. They are classified by existence or lack of fat, its number, use of a frying pan or an oven. The most traditional way – frying in a frying pan with a small amount of the oil or fat which is previously warmed to high temperature. In the course of such processing on products the crust interfering release of juice is formed. Frying without fat is generally applied at baking of flour dough products to which a number of oil is already added. Besides, preparation in hot fan belongs to popular ways of frying. At last, raw vegetables often subject to browning, that is frying at a small temperature (up to 120 wasps) to give them color, and fat in which they were fried – taste and aroma of vegetables.
Other ways of processing
Combined methods of thermal treatment include suppression and roasting. Suppression is a cooking by method of a pripuskaniye of products which were previously fried before emergence of a crust. As well as in a case with a usual pripuskaniye, the cover on ware has to be densely closed. As for roasting, it is processing in an oven of previously prepared products. As a rule, products are baked for receiving a crust or just bringing to readiness (for example, in a case with cutlets). Often in the course of roasting various sauces are added.