There are several ways of thermal culinary treatment of products and all of them differ in small, but important points. Having opened the book of culinary recipes or the collection of compoundings almost each person can face unclear to him words, for example, scalding, browning... In such business as cookery, it is very important to know for sure what implies any given expression. Otherwise the dish can turn out at all not it what is presented in the recipe or at all will be spoiled.
There are several types of thermal culinary treatment of products. Culinary specialists to do them on the main, auxiliary and combined. By means of the main ways the product is carried to readiness: cooking and frying. Carry ways when the product is carried to cooking at a kobinirovaniye of processes of cooking and frying to combined methods of thermal culinary treatment: suppression, pripuskaniye, roasting, brezirovaniye. Auxiliary ways of thermal treatment don't allow to finish products until ready, but facilitate its further processing: scalding, browning.
Cooking or cooking - one of types of thermal culinary treatment of food at which the product is completely immersed in the boiling water and maintain in it to its full readiness. The product can also be filled in with completely cold water, to heat and boil until ready or to ship in already boiling water, these are types of cooking.
Frying or frying - thermal treatment of products at which there is a unilateral heating of a product, on that party which adjoins to a frying pan, a baking sheet. Frying of a product is made in fat (in hot fan - immersion of a product entirely, at a light contact with fat), at a temperature from 140 to 160 degrees.
Suppression - process of culinary processing of products of frying. It is always made under a cover at very slow heating that aromatic substances didn't disappear in large numbers and the dish remained fragrant and tasty. Extinguish in water, broth or broth which have to cover a product in whole or in part.
Pripuskaniye is a cooking of products in a small amount of liquid or own juice. It is a way of thermal treatment apply generally to products with the high content of moisture. The product is filled in with liquid up to 1/3 of its heights and at densely closed covers bring to readiness.
Roasting - heat treatment of a product in the furnace, an oven where identical temperature from all directions of a product is created. The product is carried to readiness thanks to heating from a surface to which adjoins (baking tray), heated air and radiation from hot walls of a case. For increase in juiciness of a product and formation of a crisp crust, it needs to be greased with fat or fat-containing products (sour cream).
Brezirovaniye-process at which the product is pripuskat at first in meat soup with fat (breeze) and then is fried in an oven (glaze) to a ruddy crust. Apply also double brezirovaniye, in that case water with the fat which flowed out from a product at primary brezirovaniye a product and again bake.
Scalding - thermal process of short-term scalding of a product boiled water or steam before its further processing. Under the influence of high temperatures in blankets of a product enzymes, causing its darkening collapse. Scalding is also used for removal from a surface of a product of undesirable microorganisms or for simplification of cleaning of a product.
Browning is a light frying of a product with fat or without it before the subsequent its thermal treatment. Brown aromatic roots - parsley, onions, garlic, tomato paste, flour, carrots. Most often I use this thermal process of culinary processing of products by preparation of products for sauces, gas station of dishes.
Grillirovaniye-one of the most ancient ways of thermal culinary treatment of products, it consists in a zazharevaniye of products on naked flame (on a brazier, on a grill).
That's all often found ways of thermal culinary treatment of products thanks to which they either are led up until ready or are prepared for the necessary operation over them. Thanks to them we can cook the same ingredients dishes, but the having different organoleptic indicators.