Types of cooking of food

Cooking method baking

Different types of cooking require different procedures for the types of food that are cooked. When baking in the oven or in an electrically heated baking pan, the food is treated in heated air at temperatures between 180-250 °. For baked goods, for example [tooltip position = “top“ text = “meringue, also known as Spanish wind or meringue / meringue, is a foam biscuit made from sugared egg whites or aquafaba.“] Meringue [/ tooltip], from which only moisture should be removed the temperature is only about 180 °. Cakes or other raw foods are baked at temperatures of 150-200 °.

The highest temperature level of 250 ° is used for gratinating dishes that have already been cooked. The Oven must always be preheated so that it is at the required temperature when the baked goods are inserted. Flat baked goods should be placed in the middle rail of the oven and tall baked goods in the bottom rail. Two cakes should never be baked on top of each other in the oven, as one can get too much top heat and the other too much bottom heat.

The best way to check whether a cup cake or a cake has been baked through is by piercing it with a knitting needle. If there is no dough left on the needle after pulling it out, the cake is done. Different types of cooking also apply to different foods. Fish, poultry pies or casseroles, for example, can be baked.

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Bake in deep-fry

The food is cooked floating in hot fat (oil, lard, hard fat) at a temperature of approx. 200 °. The food can be put into a deep-frying pot with an insert, with or without a sieve insert. The use of a special Frying pot with insert is appropriate. In the trade there are various designs that make your work easier. The right cooking temperature can be determined with a piece of raw potato that has been dried well. If the fat billows slightly when the potatoes are added, 200 ° are reached. Acrid smoke indicates that the cooking temperature is too high. The baking or deep-frying cooking method is suitable for meat, pieces of fish, donuts, pancakes, spritz cakes or French fries. So it doesn't always have to be a deep fryer, a good stainless steel frying pot does too.

The cooking times for baking in fat can be found in the manufacturer's instructions for the various deep-frying pots. In general, the following cooking times apply: fish approx. 7 minutes, pieces of meat approx. 8 minutes, french fries approx. 3 minutes, pancakes approx. 6 minutes, spritz cake approx. 6 minutes.

Types of cooking Roast, briefly roasted

Small and tender pieces of meat, such as schnitzel, chops, steaks or fish, are fried in an open pan in a very short time. The food is placed in hot fat or fried in a non-stick pan with little fat or no fat at all. Oil or lard are particularly suitable as fat, as they get very hot and have a high boiling point. Breaded pieces of meat require a little more fat when frying because the breading absorbs part of the fat. Pieces prepared naturally without breading need less fat.

Cooking times when roasting, average roasting time in minutes.

  • Beef steak 12 min
  • Bratwurst 15 min
  • Meatballs, minced camisoles 15 min
  • Duck 60 min
  • Fish 10 min
  • Goose 180 min
  • Meat loaf 60 min
  • Roast mutton 90 min
  • Roast rabbits 90 min
  • Rabbit roast 90 min
  • Pork schnitzel 8 min
  • Pork chops 8 min
  • Roast pork 60 min

Cooking types Steaming

Place the food to be cooked on a standard steamer insert. Such a steamer insert can adapt to almost any pot size. Until just below the insert, it is filled with water and heated to approx. 100 ° with the pot closed. Since the food does not come into direct contact with the water, the water-soluble ingredients are largely retained in the food. This method is gentler than cooking and is therefore recommended for cooking a wide variety of foods. This is especially true for fruit, vegetables, potatoes, yeast dumplings, dumplings, fish and tender meat.

Cooking types Steaming

The food is prepared in a little water, fat, stock, wine or the like without covering it completely. The protruding part is cooked by the steam that is created when the temperature of the stock is constantly kept around 100 °. Keep the container closed while steaming. Steaming makes food particularly digestible. There is only a small loss of nutrients during steaming. Water and fat-soluble ingredients are retained in the fund. In the case of foods with a high water content, the volume is reduced by the escaping water. Steaming is suitable for vegetables, fish, poultry and other meat with a short cooking time.

Let it cook

The food is covered with liquid in a vessel and brought to a boil. Cooking takes place at about 75 °. After boiling, it is set to the lowest heat setting, the pot lid remains closed. With this method, important ingredients - especially vitamin C - are spared. The process is particularly beneficial when preparing light food dishes. The following foods are very suitable for cooking: sour eggs, meatballs, bread dumplings, potato dumplings, cooked meat, cooked fish, vegetables and poultry.

Grilling in the kitchen or outside

The cooking types grilling are cooking on a gas grill, in the oven or on a charcoal grill outdoors. Grilled foods are more digestible than fried or baked foods, for example. Grilling releases excess fat and important ingredients are retained in the food. It is useful to repeatedly coat the food with oil, this prevents the food from drying out too much. All types of meat, fish, vegetables and potatoes can be grilled well.

Cooking types of cooking

When cooking, the food is covered with liquid and heated to 100 °. this temperature should be reached as quickly as possible and then kept at a low heating level. This type of cooking is particularly suitable for soup meat, bones, touching fish, soups and stews. If boiled potatoes are to be strongly steamed, do not put them in cold, but in boiling salted water.

Braising food

The food is placed in an open saucepan and placed in hot fat on all sides. After adding liquid, the meat is ready to cook in the closed pot at 100 °. Always stew fat meat with little fat. Lean meat, on the other hand, can be peppered with bacon. The advantage of one is that meat from older animals becomes tender and digestible and that you get a tasty, well browned sauce Erhält.

When buying meat for stewing, it should be taken into account that the aforementioned cooking process will cause it to lose around 40% of its volume. Braising is particularly suitable for roast beef, roast pork, kidneys, fatty poultry, roulades and game.

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