Cooking food

Food cooking . The tasks of culinary attention to the family can constitute one of the most important acts in the life of any person, whether male or female, although women are always the ones who assume this responsibility. The act of cooking is complex since the process of human food is very important to achieve good health.

Summary

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  • 1 Cooking
  • 2 Food
  • 3 Some cooking modes
  • 4 In search of a good taste
  • 5 Eating Tips
  • 6 Development of flavor and aroma
  • 7 recipes to prepare at home
  • 8 Source

Cooking

Cooking makes most products more flavorful. The process also aids conservation. However, most fruits and vegetables can be eaten raw. There are times when meat and fish are eaten raw, although they are exceptions.

Cooking allows modification of the physical and biochemical components of the food, either through softening, coagulation, swelling or dissolution. Heat also allows the destruction of disease-causing agents that appear in raw foods.

Salmonella and escherichia coli, for example, can be removed by cooking . Certain natural amino acids and alkaloids that are toxic to humans can also be destroyed by cooking processes.

There are three common cooking methods: cooking in aqueous medium, cooking in fatty medium and cooking in air.

Cooking in the most usual aqueous medium consists of immersing the food in boiling water or in a water bath. Cooking, on the other hand, can be done by steaming or in a pressure cooker

As for the fatty medium, the most common cooking is done in oils or fats that are at temperatures above 100º.

Lastly, cooking in the air is produced by direct contact with the flame or other heat source, such as on a grill or oven.

Foods

Food is what living beings eat and drink for their subsistence. The term comes from the Latin alimentary and allows us to name each of the solid or liquid substances that nourish humans, plants or animals.

Food Food allows the regulation and maintenance of metabolic functions. Without food, living things cannot be healthy and even have a chance of dying. Food, on the other hand, acts on a psychological level to provide satisfaction. In these cases, the food does not fulfill so much a nutritional function, but it provides pleasure (as in the case of a hamburger or a chocolate).

Nutrients are the substances in food that are essential for the maintenance of living organisms thanks to their biochemical action. These nutrients provide energy and allow other vital substances to be metabolized. Vitamins, proteins, and carbohydrates are examples of organic nutrients, while water and minerals are inorganic nutrients.

Most of the food comes from animals (beef, pork, fish, etc.) and from vegetables (fruits, vegetables). However, there are foods from other sources, such as certain fungi (mushrooms, oyster mushrooms).

Taboo foods are those that are not considered acceptable for consumption, whether for cultural or religious reasons. Beef is taboo by Hindus, while pork is taboo food for Jews.

Food, it is a symbolic sense, it can be anything that allows the existence of something to be maintained: “Coal is the food of fire”, “I think I subsist thanks to faith, which is the food that sustains me every day”.

Some cooking modes

  • In the case of vegetables, green ones are cooked uncovered in plenty of boiling water.
    • The viands are cooked in boiling water moderately, with salt and covered.
    • Orange vegetables, such as carrots, can be sautéed in oil to preserve them, giving them a peculiar flavor.
    • Pasta is cooked in plenty of boiling water.

In search of a good taste

A good kitchen is characterized by the balance of flavors, which is based on the measured use of condiments. Aromatic herbs and dry spices are also incorporated .

The point of salt should be at the rather low levels, salt and pepper are responsible for fixing the general flavor of a good seasoning.
Salads should be very subtle, it is recommended to use orange or grapefruit juices, dry vinegar together with onion, basil, parsley, oregano and a little oil.

Dietary advice

  1. Get fresh vegetables at least twice a week.
    2. Use homemade food preservation techniques.
    3. Freeze items in portions to help make the weekly menu.
    4. Prepare infusions as a resource to drink with quality and reduce coffee consumption.
    5. Prepare soups and stews to enrich and diversify the menu.
    6. Consume Eggplants, Okra, Carrots, Beets.
    7. Make vegetable pasta for snacks.

Development of flavor and aroma

In general, cooking develops flavors, although it is possible that in some cases they fade, especially with sour and bitter flavors. With the seasonings and the mixture of different ingredients we will achieve the development of new sapid and olfactory sensations. For the modification of both the taste and the smell, we also have various techniques for cooking: maceration, flambéing, reduction.

Steamed: Cooking obtained when preparing food on a rack or strainer over a double boiler and never touching the water, thus the food retains its nutrients, juiciness and color. We can aromatize, putting some fine herbs such as basil, rosemary or bay leaf in the water.

Bracear: It is a slow and prolonged cooking, it starts by roasting the food on the hot plate to seal it and then we put it in a pot with a lid on a bed of sofrito prepared with a mirepoix of onions, carrots, and celery Spain, we close hermetically and we finish cooking in the moderate oven. The steam from the vegetables will drop into the food by cooking it in its own juice. It is the form of cooking that is used in whole meats of one kilo at least.

Stew: It is a stew that is made over very low heat, it looks like braising but the humidity is given by the addition of a broth or bottom and that the meat is cut into pieces, finishing the cooking over low heat on the burner in a hermetically closed pot.

Halogen heat: Uses radioactive or heat waves for accelerated cooking

Recipes to prepare at home

Mashed potatoes and pumpkin

Ingredients for 5 – 6 servings

Pumpkin 500 g 2 slices
Potato 500 g 5 units (medium)
Vegetable broth 500 ml 2 cups
Mountain garlic 80 g 2 stems
Onion 60 g 1 unit
Butter 51 g 3 tablespoons
Salt 5 g ½ cdia

Procedure
1. Peel and chop the pumpkin and potatoes into pieces.
2. Place them in a saucepan, simmer, covered, in the vegetable broth, until softened.
3. Sauté the chopped vegetables, with the butter.
4. Make a puree, add the sautéed vegetables, add salt and serve hot

Pepper paste for snacks Ingredients for 2 cups

Chili Pepper 200 g 2 units (large)
Butter 51 g 3 tbsp
Cream cheese 115 g ½ cup
Salt 5 g ½ tbsp Ground
pepper 0.6 g ½ tsp

Procedure
1. Remove the seeds from the peppers, wash them and chop them into very small squares.
2. Lightly sauté with hot butter.
3. Mix the peppers well with the cream cheese
4. Add the salt and the ground pepper
5. Stir the pasta well and refrigerate it until it is consumed.

 

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