Page 3 - revista

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.