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COOKING TECHNIQUES                             COOKING TECHNIQUES






 Boiling                     Baking




 DEFINITION
                              DEFINITION
 Boiling  consists  of  cooking  a  food  by  immersing  it  in
 a boiling liquid (generally in water or broth) for a cer-  Baking is the process of cooking by means of dry heat that is most-
 tain time, this depends on the food to be cooked.  ly carried out in the oven. This consists of subjecting a food to the
                              action of heat for a given time, but without the intervention of a
 METHOD                       liquid element.


 It consists of cooking food by immersing it in li-  METHOD
 quid,  generally  boiling, for  a  certain  time  that depends
 on the  food we are going  to cook,  until  it is  tender.
                              Baking is the process of cooking by means of dry heat that is gene-
                              rally carried out in an oven. It consists of subjecting a food to the
                              action of heat under a certain time but without the mediation of
                              any liquid element









 Grilling                                     Stewing




 DEFINITION  DEFINITION



 Grilling is a cooking method that uses dry   A stew is the cooking in a semi-fat medium of one or more foods. It consists of preparing the food by cooking it in a
 heat. The food comes into direct contact with   sauce, after being sautéed
 the hot grid, responsible for it turning gol-
 den (the so-called “Maillard reaction”), cris-  METHOD
 piness and developing a characteristic aroma.

 METHOD
      Stewing is a method of cooking                                                   over low heat in which tempe-
      ratures ranging between 75 and                                                   100 ° C are applied, seeking at
 Grilling is a cooking method that uses dry   most a slight boil. When we              make a stew, it is usual to apply a
 heat. Traditionally, this was transmitted by   first cooking to the main ingre-       dient, either gilding it or sealing
 the radiation of the heat produced by the bur-  it.
 ning coal or firewood, although nowadays the
 use of electric or gas grills is more frequent.
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