The change of taste comes from seasoning. The taste comes from the chef's grasp of the heat. Temperature is not only important, but also more difficult to master than seasoning. Imagine learning seasoning, or you can buy a small scale and follow the recipe. How to control the temperature? Those evil broken recipes are often ignored directly, and more can only rely on their own experience. So, if you mess up a dish, believe me, 80% of it is because the heat is not well mastered.
However, the cooking temperature is not magical, and laymen can't spy on it. Excellent chefs can make dishes taste just right by fine-tuning the cooking temperature. For beginners, knowing some basic knowledge of cooking temperature can make you receive a lot of praise of "I haven't seen you for three days, and I am impressed" in a short time. Now, let's know what the temperature is.
Temperature refers to the control of heat source intensity and heating time of raw materials in the process of cooking raw materials, so that raw materials can obtain the required maturity. To put it bluntly, the heat is to grasp the size of firepower and the heating time according to the taste requirements of the dishes. List a less rigorous but basically suitable formula, that is:
Texture of ingredients+temperature = taste of dishes.
Once you know the definition, you should start practicing. Usually, there are three kinds of media used to heat food, namely oil, water (including steam) and radiation (carbon roasting, microwave, etc.). ), and cooking Chinese food at home, usually oil and water. We tell them in these two categories.
First, cooking with oil as the medium
The ignition point of oil is 280℃, which is very high relative to the highest temperature of water (100℃). Moreover, because it does not contain water, it can play a role in quickly losing water and ripening food during heating. We often hear that the oil temperature is 50% and 70%. Basically, the ignition point of 280 degrees is 10%, 10% is 28 degrees, about 30 degrees, 50% is 150 degrees, and 70% is about 200 degrees. Generally don't let the oil temperature exceed 80%, otherwise it will be dangerous. Be careful of your lovely eyebrows. Generally speaking, the oil temperature around 100 degrees belongs to low oil temperature, 150 degrees belongs to medium oil temperature, and above 200 degrees belongs to high oil temperature.
1. Fried
Frying is the most typical cooking technology with oil as the medium, and the corresponding taste is usually crisp.
When cooking, the heat is usually fierce. (There are exceptions, which are not often introduced. ) the surface of raw materials is dehydrated quickly in a high-temperature oil pan, which can produce a crisp taste. Low oil temperature can easily lead to slow dehydration and soft skin, and oil will drill hard into raw materials, which is very greasy. However, if the oil temperature is too high, it will not work, which will lead to maturity or even paste on the surface and raw inside.
Therefore, for directly fried vegetables, it is usually necessary to use 50% medium oil temperature, about 150 degrees, and fry them when the oil is just smoking, so as to make the raw materials mature. According to the size of the raw materials, when they are almost cooked, take them out, heat the oil temperature to 70%, and then put them in for frying to achieve the purpose of crispy skin. The fried dishes will be crispy outside and tender inside.
In addition, some dishes need to be fried first, and then processed by other cooking techniques, such as sweet and sour pork ribs. If possible, they need to be fried first. To make spicy chicken, the chicken should also be fried, because it will continue to cook after frying, regardless of the maturity. Just fry the skin with high oil temperature.
deep-fry
Stir-frying is also a cooking technique that uses oil as a heating medium. The taste is not as crisp as fried, but it is generally crisp and tender, not as soft as stewed ingredients.
When frying meat dishes, if the dishes require smooth and tender taste, such as kung pao chicken and shredded pork with fish flavor, they need to be fried with high oil temperature, because after the raw materials are put into the oil pan, the surface energy will quickly mature, forming a protective layer to protect the moisture in the meat, and the taste will be tender. Some ingredients, such as pork liver and tripe, are particularly tender to eat. In order to protect the moisture of the ingredients and avoid the old taste of the ingredients and higher requirements for oil temperature, it is necessary to fry them.
For some dry and chewy dishes, such as Sichuan-style pork, stir-fried beef shreds, etc., it takes a long time to fry on medium and small fire. On the contrary, the purpose now is to slowly force out the water in the ingredients, which will make them harder, more chewy and more fragrant.
The same is true of fried vegetarian dishes. Most green leafy vegetables, such as green vegetables and oily wheat vegetables, are still crispy and delicious, and can be fried with fire. Eating vegetables such as cabbage, spinach and tomatoes is more suitable for soft and rotten vegetables. If you stir-fry for a while with low heat, the taste will be soft and delicious. Non-leafy vegetables such as shredded potatoes, lotus roots and carrots can usually express two different flavors, which are suitable for frying and simmering. If you want to fry these vegetables, it is recommended to cut them into filaments or thin slices and fry them with high fire. I remember someone asked me before why the fried shredded potatoes were not crisp, mainly because the heat was not used well (or the starch on the surface of the shredded potatoes had to be washed away with water).
2. Cooking with water as the medium
Water is much gentler than oil, otherwise, women are made of water. (Alas, why did I write this irrelevant sentence? The highest temperature of water is 100 degrees, which is far from oil, so the dishes made with water as the medium basically have nothing to do with crispness. Water is characterized by low temperature, which can make food mature slowly, unlike oil.
1. Explosion and scald
I don't know much about the famous tripe, but it should be similar to Chongqing tripe hot pot oil in cooking principle. For example, beef, lamb tripe, chicken and duck intestines are particularly easy to cook, and the taste is crisp, so the high temperature of oil is not needed, and boiling water of 100 degree is enough. In a few seconds, the ingredients can be quickly tightened and matured, and the taste is very crisp. Of course, the fire needs to be heated for a short time.
Burning and stewing
Roasting is similar to stewing. Usually stew will have more soup and a lighter taste. Cooking methods are similar. Let's talk about it together
The advantage of roasting and stewing is that some ingredients are not easy to cook, and through long-term cooking, the dishes are mature and tasty. The cooking time is generally between frying, scalding, stewing and stewing. Short-term such as Mapo tofu and millet stew, long-term such as braised pork and braised ribs. The taste of the cooked dishes is also between crisp and soft.
To cook cooked dishes, especially meat dishes, such as roast chicken and ribs, you need to fry the ingredients first, and for a long time, stir-fry them with the water in the meat. The reason why this process is added is because there is less water in the meat, and the flavor of the seasoning is easier to enter the meat.
After the water is fried, you can add water, preferably hot water, to prevent hot ingredients from shrinking when they meet cold water, which is not easy to taste. Then, turn on a big fire to boil water, and then turn to a medium-small fire. Correspondingly, the easier it is to cook, such as tofu and fungi, the bigger the fire, the shorter the time. For the ingredients that are difficult to ripen, such as roasted ribs, braised pork and chicken, it is necessary to use a small fire and burn for a long time to make the food more delicious and the maturity inside and outside is more consistent.
fricassee
Stewed dishes are obviously different from cooked dishes and braised dishes. The meat is softer and bigger. For example, grilled ribs, preferably ribs, are still tough and chewy to eat, and stewed ribs soup should be soft and rotten. For example, in roast chicken, it is necessary to chop the chicken into small pieces and burn it, while in chicken soup, it is necessary to chop it into large pieces and stew the whole chicken in a big pot.
Another important difference between stewing and boiling is that the purpose of stewing is more inclined to eat the ingredients themselves, while the purpose of stewing is more inclined to drink soup. Therefore, it is more necessary to use delicious ingredients such as old hen, ribs and mushrooms to make stews. On the other hand, it takes more than one and a half hours, or even three or four hours. The slow heat transfer of small fire makes it easier for the odorous substances in the ingredients to enter the soup, and also makes the older ingredients softer and easier to eat.
In addition, casserole is more suitable for stewing soup, because casserole has slower heat transfer than iron pot, and has the same purpose as slow stewing with small fire.
steam
In fact, steaming takes steam as the medium, not liquid water as the medium, but I think it is similar to water, so it is not listed as a separate category.
To make cooked and tender ingredients such as steamed fish, to keep the fresh and tender taste of the ingredients, it is necessary to steam them with strong fire, such as steamed fish, which takes 8- 15 minutes according to the size of the fish.
Steamed meat, braised pork and other dishes pay attention to the softness of the meat, but because you don't need to drink soup like stew, you don't need to use a small fire. Steaming with medium fire 1 hour or more, the fat meat should be steamed for more than 2 hours, and it will melt in the mouth, and the taste is particularly full.
There are also steamed vegetables such as steamed chicken. Steam the ingredients under water, which is similar to stew. It is best to steam slowly.
Heat, like seasoning, is one of the two magic weapons in the hands of chefs. It can turn potatoes into crispy potato chips, refreshing fried potato shreds, soft glutinous potato roast beef, or soft glutinous mashed potatoes, which makes our dishes more abundant and ever-changing. Knowing the basic knowledge of cooking and practicing more in practice will help improve your cooking skills and enjoy cooking.
Transfer from? Almost know