1. fire and raw materials of the relationship between the dishes of a variety of raw materials, old, tender, hard, soft, cooking in the use of fire according to the texture of the raw materials to determine. Soft, tender, brittle raw materials, more than with the fire quickly, old, hard, tough raw materials, more than with a small fire for a long time cooking. But if the texture and characteristics of the raw materials before cooking through the initial processing changes, then the use of fire should also be changed. Such as raw materials cut fine, go oil, blanching, etc. can shorten the cooking time. The number of raw materials, but also related to the size of the fire. The smaller the number, the fire should be relatively weakened, the time should be shortened. The shape of the raw materials and the use of fire also has a direct relationship, in general, plastic large pieces of raw materials in the cooking, due to the heat area is small, it takes a long time to mature, so the fire should not be too strong. And broken small shape of the raw materials because of its heat area is large, rapid fire can be mature.
2. the relationship between fire and conduction in cooking, fire conduction is to make cooking raw materials qualitative changes in the determining factors. Conduction mode is to radiation, conduction, convection three ways of heat transfer. The heat transfer medium is further divided into unmediated heat transfer and mediated heat transfer, such as water, oil, steam, salt, sand heat transfer. These different modes of heat transfer directly affect the use of fire in cooking.
3. The relationship between fire and cooking techniques Cooking techniques are closely related to the use of fire. Stir-fry, explosion, cooking, frying and other techniques more than with the fire quickly. Burning, stewing, boiling, simmering and other techniques with a small fire for a long time cooking. But according to the requirements of the dish, each cooking technique in the use of fire is not set in stone. Only in the cooking of a combination of factors, in order to correctly use the fire. Here are three examples of the application of fire to explain.
(l) small fire cooking dishes such as stewed beef, is a small fire cooking. Cooking before the beef cut into square blocks, blanch with boiling water, remove blood foam and impurities. At this time, the beef fiber is contraction stage, to move to medium heat, add side ingredients, cooking for a few moments, and then move to a small fire, through the small fire cooking, so that the beef contraction of the fiber gradually stretch. When the beef is almost cooked, and then put into the seasoning stew until cooked, so that the beef stew made, color, flavor and shape are good. If you cook with high fire, the beef will appear appearance is not neat phenomenon. In addition, there will be a lot of beef dregs in the soup, resulting in turbid broth, and easy to form the surface cooked, inside still chewing. Therefore, large pieces of raw material dishes, more with small fire.
(2) in the fire is suitable for frying dishes Where the outside of the hanging paste of raw materials, in the frying pan frying, more than the use of medium heat in the pot, gradually refueling method, the effect is better. Because if you use a high fire when frying, the raw material will immediately become scorched, forming a scorched outside and raw inside. If you use a small fire, the raw materials in the pot will appear after the phenomenon of decontamination. Some dishes, such as crispy chicken, is to take a strong fire when the raw materials into the pot, fry a layer of hard shell, and then move into the medium heat frying until crispy.
(3) Wanton fire is suitable for explosive, stir-fried, shabu-shabu dishes Generally, the dishes cooked with Wanton fire, the main ingredients are mostly crispy and tender, such as scallion-exploded mutton, shabu-shabu mutton, and water-exploded tripe, etc. When blanched, water-exploded tripe is used as the main ingredient. When blanching water for tripe, it must be boiled in and out so that it will be crisp and tender when shabu-shabu. The reason for this is that the dishes cooked over high heat, can make the main ingredients quickly by high temperature, fiber shrinkage, so that the water within the meat is not easy to leach out, eaten when it is crisp and tender. If not with a strong fire, the fire is not enough, the pot of water can not boil, the main ingredients can not be contracted in time, the main ingredients will be cooked old. Again, such as onion blasting mutton, it seems very simple, but some people make the onion blasting meat, either out of a lot of soup, or to the old chewing. How to do to cook well? First of all, cut the meat to cut, to use the top knife method to cut the meat into thin slices, and secondly, we must use the fire, the oil should be hot. Frying pan on a high flame, the oil burned to smoke, and then under the human meat fried to brown, immediately under the green onions and seasonings simmering fried for a few moments, see the green onions change color immediately out of the pot. It is also important to make it quickly over a high flame, otherwise it will result in too much water and chewing.
But now the average household gas stove, only out of small, medium and large fire, not up to the requirements of the fire. To utilize medium and small fire to stir fry the dishes cooked with high fire, first of all, the amount of oil in the pot should be appropriately increased, followed by a slightly longer heating time, and then once put the raw materials should be less, so that you can achieve better results.
Respondent: gabjwjjjwd - Guardian Commander 12th level 7-3 16:29
The concept of fire: Cooking is generally heated by fire. In the heating process, due to the cooking dishes used in a variety of raw materials, in situ, old, soft, tender, hard; form of large, small, thick, thin,; production requirements there is a need for crispy, there is a need for tender, there is a need for crispy, so in the cooking process in accordance with the specific circumstances, take a different fire on the raw materials to be heated, which is called to master the fire.
Simply put, the fire is the change of the fire, mastering the fire is the heating of the dish raw materials to master the fire of the fire and the length of time in order to achieve the requirements of cooking.
2, the role of the fire: cooking dishes used in a variety of raw materials and spices, after the fire heating, the role of different temperatures in different changes to achieve different cooking requirements. If the mastery of the fire if appropriate, you can remove the raw materials of the fishy, bashful, dank and other bad taste, highlighting the freshness of the raw materials taste, become a good dish; on the contrary, although there are good raw materials and seasonings, may be made of low-quality dishes.
In short, the mastery of the fire on the dish color, aroma, taste, shape of the formation of a very important role. Many of today's cooking books define it as "the size of the fire and the length of the heating time". This is actually not the essence of the fire, but only a phenomenon of expression. The development of modern science and technology, so more and more new discoveries in science and technology used in cooking. Such as the generation of microwave ovens, the development of electromagnetic waves, the use of electricity, so that the traditional means of heating was greatly revolutionized, heating from open flame to no open flame, so that the heating of food is safer, more hygienic, easier to operate, for the cooked food processing has opened up a wide space.
In this view, the definition of fire can only be used to cover all the fire is obviously not right, because the new discoveries in science and technology, will always bring people a lot of surprises. Such as the development of the early 80's, is currently being widely used in Europe, the United States, Japan's food industry in the electrified heating, microwave heating can be solved in the uneven problem, as well as traditional heating in the energy dissipation of the problem of too much.
However, no matter which heating method, generally it includes heat source, heat transfer medium and raw materials in three parts. For the heat source that the amount of heat generated in a unit of time, the heat transfer medium that the temperature of the heat transfer medium to achieve a unit of time and the amount of heat supplied to the food, the raw materials that the raw material unit of time the rate of increase in temperature. It can be seen that temperature and time are the two key factors, and changing any one of them will produce different changes in the fire and different results in the heating of food. Of course, the size of the raw materials, texture, quantity, type of media, seasonal changes, etc. will have an impact on the fire, which will need to be adjusted according to the above changes in the heating temperature and time, so that varieties of dishes to achieve the results that people need. In short, the fire is based on the nature of different raw materials, forms, different cooking methods and taste requirements, the strength of the heat source and heating time to control the length of time to get the dishes from raw to cooked at the appropriate temperature required. It can be seen, the fire is a food maturity of a representation.
In the traditional cooking operation, the chef is more through the phenomenon to grasp the fire, as Yuan Mei "fire instructions" said "cooked things, the most important method of fire. There must be martial arts fire, frying is also, the fire is weak, things are tired. There must be a fire, simmering is also, the fire is fierce, things withered. There are first martial arts fire after the use of fire, the collection of soup is also the thing, the haste of the skin is scorched and not cooked in the carries on. There are more and more tender cook, cashews, eggs and so on is also, a little cooking that is not tender, fresh fish, arks and clams and so on is also. Meat up late, then the red turned black, fish up late, then live meat into dead. Repeatedly open the lid of the pot, then more foam and less fragrant, fire off and then burn, then go oil and flavor loss. Taoist to Dan into nine turns for the immortal, Confucianism to no less than for the center. The cook can know the fire and wait for it, it is a little more than the road. Fish when eating, color white as jade, condensed and not scattered, live meat, color white as powder, not glued to each other, dead meat. Obviously fresh fish, and make it not fresh, hateful." Chefs through the grasp of the phenomenon to determine the temperature and time, such as oil temperature is through the phenomenon of flipping and oil smoke generated to grasp, time is through the changes in the texture of raw materials and changes in blood color to grasp. This makes the accumulation of experience more important, because rich experience can make the phenomenon of temperature and time closer to the nature of the raw material temperature and time. Of course, the accumulation of experience is not a one-day process, which brings a lot of inconvenience to beginners. In view of this, in order to grasp the fire, cooking theory is needed as a guide. Because the study of culinary theory is to reflect the nature of the fire, and the use of scientific data to guide production practice, and then the use of more scientific heating equipment heating to control the fire, so as to reduce the chances of failure, faster and better grasp of the true meaning of cooking.
Two, the essence of the fire
Based on traditional experience, people are accustomed to the fire as a stove mouth fire size and heating time of the clever combination. In fact, this customary understanding is not reflected in the substance of the fire, but only the form of the fire (a generalization of the fire is not comprehensive enough form). So, what is the essence of the fire? Cooking process tells us that the raw materials from raw to cooked changes is the heat source release of heat energy, heat transfer medium as a carrier to the raw materials, so that the raw materials undergo certain physical and chemical changes. Therefore, to reveal the essence of the fire must be considered from the cooking of the transmission and utilization of heat energy.
In essence, the fire is the raw materials in a certain way in the process of cooking, in a certain period of time, the moderate changes that need to be absorbed heat. Here, "a certain way" refers to the type and amount of heat transfer medium used in cooking, as well as the raw material input and heat process from the surface to the internal changes in line with the cooking requirements. The "certain way" determines the amount of heat that can be provided by the heat transfer medium during cooking, while the "moderate change" determines the amount of heat that the ingredients need to obtain from the heat transfer medium within a certain period of time. The latter is the true meaning of heat. Because in the cooking process, regardless of what heat source, regardless of the heat source in what form of heat release, regardless of the use of which heat transfer medium, regardless of the number of heat transfer medium and the temperature, is to make the raw materials in a certain period of time to absorb the required heat, changes in line with the cooking requirements.
Cooking raw materials from raw to cooked, often accompanied by protein denaturation, starch paste, caramelization, carbonyl-ammonia reaction, as well as oxidation, hydrolysis, decomposition, esterification, diffusion, infiltration, melting, coagulation, evaporation, coagulation, and a series of complex physical and chemical changes. This change of "moderation" in order to make the dishes to achieve the intended quality requirements. Cooking practice, the mastery of the fire on the use of certain means to regulate the amount of heat absorbed by the raw materials within a certain period of time, so that moderate physical and chemical changes to achieve the quality requirements of the dishes.
Three, the elements of the fire
If the fire is regarded as the cooking of raw materials in a certain period of time in a moderate change in the amount of heat required to be absorbed, then it can be considered that the heat source of the fire, the temperature of the heat medium and the heating time is composed of the fire of the three necessary elements.
1, heat source fire. Here is not simply refers to the "flame intensity", but refers to the fuel combustion in the furnace mouth or heating direction of the heat flow, but also includes the amount of electrical energy into heat per unit of time. The size of the combustion fire is affected by the inherent quality of the fuel, combustion conditions, flame temperature, as well as heat transfer area, heat transfer distance and other factors. In the case of fuel type and stove composition remains unchanged, you can change the fuel combustion per unit of time to adjust the combustion conditions, flame temperature, heat transfer area, heat transfer distance, etc., in order to change the firepower of the big and small. Electricity "fire" size is mainly controlled by the heating equipment, can be adjusted through the equipment on the control components. Heat source fire is able to accurately determine. In the case of heating with electrical energy as the heat source, the basic data are measured at the time of the design of the equipment. Cooking and processing of fuel as a heat source for heating, the size of the fire is still mainly empirical judgment. People usually comprehensive flame color, luminosity, shape, heat radiation and other phenomena, the fuel fire roughly divided into four categories of high fire, medium fire, small fire and micro-fire. If you refer to the experimental data about the fire (to be measured), and experience combined with the judgment, the results will be more accurate.
2, the heat medium temperature. Can also be referred to as the heating temperature, in this case refers specifically to the cooking of raw materials heated environment of the degree of hot and cold. It is an indispensable element of the fire, before people in the elaboration of the fire is often ignored. Cooking practice tells us that the energy released by the heat source must be transported through the heat medium, in order to directly or after the conversion of the role of raw materials. To make the raw materials in a certain period of time to obtain sufficient heat, moderate changes, generally require the heat medium must have the appropriate high temperature. Such as: sizing raw materials, oil sliding oil, oil temperature is required to remain at four to five percent, otherwise it is not "off the robe", is the surface of the raw material is hard, old texture. Another example: stir-fried vegetables, the requirements of the fire to ensure that the taste of the dishes crisp, green color, depending on the combination of heat source fire and heating time is absolutely not, but also must consider the raw materials in the pot before the pot is hot enough or not high enough. Cold pot on the material, the fire again (within the possible range of cooking), short heating or appropriate extension of the heating time, it is difficult to achieve the desired results. It can be seen that the lack of the element of heat medium temperature, the fire will be difficult to become a fire. Microwave heating, the element is no longer the temperature of the heat medium, but the amount of electronic energy carried by microwaves. This is only a special case.
3, heating time. That is, the raw materials in the cooking process by the heat or other energy effects of the long time, it is a long time for people to pay attention to the elements of the fire. The temperature of the heat medium, to determine the size of the heat flow between the heat medium and the heat transfer between the raw materials, but not to determine the amount of heat absorbed by the raw materials. Heating time and heat medium temperature in conjunction with each other.
Heat source fire, heat medium temperature and heating time of the three elements, always interact with each other in the fire, coordinated and coordinated. Change any one of these elements, will have a greater impact on the efficacy of the fire.
Four, the mastery of the fire
(a) the significance of the mastery of the fire
In the use of a certain heat medium heating raw materials, according to the quality requirements of the dishes, taking into account the various influences of the fire, so as to determine the heat source fire, the heat medium temperature and the heating time of the form of the composition. This is to master the fire.
Cooking process of the fire in the learning grip, must follow the following basic principles:
1, to the quality of the dish as a guideline
The quality of the dish requirements, sometimes also known as the requirements of cooking. Different dishes, specific requirements vary. But there are three basic, that is: safe to eat, nutritionally sound, palatable and beautiful. Meet the three basic requirements of the dish is the first principle of mastering the fire. That is to say, the three elements of the fire must ensure that the three elements of the group must be thoroughly sterilized and disinfected, the raw materials are mature and thorough, do not produce harmful substances, less nutrient loss, and at the same time, to ensure that the texture of the dish is delicious, color and lustre is pure, rich aroma, full flavour, perfect form.
2, based on the traits of raw materials
The production of dishes to pay attention to the material ShiYi, which also contains according to the traits of raw materials to master the fire. In the process of cooking and processing, the three elements of the fire configuration, in addition to the quality of the dishes must be required as a criterion, but also must be based on the nature of the raw materials and form. Generally speaking, the quality of old or large raw materials, the use of smaller heat source fire, lower heat medium temperature and longer heating time constituted by the form of fire, while the quality of tender or small raw materials, the use of larger heat source fire, higher heat medium temperature and shorter heating time constituted by the form of fire. This is only the most general rule, in practice, but also pay attention to the trait differences between the various raw materials.
3, to be flexible and adaptable
Mastering the fire although it must follow the quality of the dish as a guideline to the traits of raw materials based on the two basic principles, but under the general principle should also be adaptable and flexible, strict and not dead, alive and not chaotic. Because the use of fire is affected by many factors, and in different cases, the degree of influence of various factors are not the same. In addition, various regions, various ethnic dietary practices are different, the fire requirements of the dishes are not quite the same, such as the Guangdong people eat vegetables to pay attention to fresh, the Northwest people eat cattle and sheep do not want to be crispy and so on. These are required in the mastery of the fire slightly change the conventional form of fire, to adapt to a variety of possible changes in the situation. However, the need to do strict and not dead at the same time, pay attention to live and not chaotic, that is to say, both adaptive and flexible, but not contrary to the objective pattern of change of raw materials, can still achieve the quality of the dishes required.
In mastering the specific operation of the fire, through the raw materials in the heat process of the surface changes to understand the internal physical and chemical changes in the raw materials and the relationship between the quality of dishes is very important. Raw materials internal heating of various physical and chemical changes, the vast majority of the raw materials will be reflected through the form, color and other changes. And these changes are raw materials in a certain period of time to absorb a certain amount of heat. From the surface to the inside of the judgment is currently cooking and processing in the mastery of the fire effective means. To be able to skillfully use this method of fire, it is necessary to understand a variety of raw materials in a variety of heating conditions under the law of change, and continue to accumulate fire, water and fire with the practical experience.
(2) factors affecting the fire
Master and use of the fire, the understanding of the factors affecting it is very necessary. More factors affecting the fire, mainly raw material properties, the amount of heat medium, the amount of raw materials cast, seasonal changes. They have an impact on one or several elements of the fire, thus restricting the composition of the fire.
1, the impact of raw material properties
The properties of raw materials refers to the nature and shape of raw materials. The so-called nature, including the softness of raw materials, sparse density, maturity, freshness and so on. Different raw materials, due to differences in chemical composition, organizational structure, etc., will bring about differences in nature. The same raw materials, due to growth (or feeding) time, harvest (or fishing, slaughter) timing, storage period, etc., will also bring differences in nature. These differences in nature will inevitably lead to differences in thermal conductivity and heat resistance of raw materials. Therefore, in order to meet the cooking requirements of the premise, must be based on the nature of the raw materials to choose to use the medium of heat transfer and grouping elements of the fire.
The so-called shape, including the size of the body of raw materials, block-shaped thickness. Generally speaking, in the cooking requirements of the nature of the raw material must be, the body of the large thick block of moderate changes in the need to absorb more heat, the body of the small thin block of the need to absorb less heat. This point should not be ignored in the use of fire.
Because of the nature of the raw material has a greater impact on the use of fire. In the cooking by a variety of raw materials to formulate dishes, it is necessary according to the different nature and form of various raw materials, reasonable arrangement of the order of putting in order to meet the different fire requirements of various raw materials.
2, the impact of the amount of thermal fluid
The amount of thermal fluid is related to the capacity of the thermal fluid, which has a certain impact on the temperature of the thermal fluid. A certain type of heat medium, the dosage of more, to make it reach a certain temperature must be from the heat source to obtain more heat, that is, the heat capacity of the heat medium is larger. At this time, the stability of the temperature of the heat medium is better, a small amount of raw materials from which to draw heat will not cause substantial changes in temperature. Use less, the heat source to transmit less heat can reach the same high temperature. At this time, the heat capacity of the heat medium is small, the temperature will drop sharply with the input of raw materials. To maintain a certain cooking temperature, it is necessary to appropriately increase the heat source fire. It can be seen that the amount of heat medium will affect the stability of the heat medium temperature. Thus changing the grouping form of fire elements.
3, the impact of the amount of raw material input
The amount of raw material input on the fire, but also affect the heat medium temperature. A certain amount of raw materials cooked into a certain dish, it will need to be heated at a certain temperature for an appropriate length of time. Raw material input will absorb heat from the heat transfer medium, resulting in a decrease in the temperature of the heat medium. To maintain a certain temperature, there must be a large enough heat source to match the fire, such as the wind, the temperature will fall, the only way to extend the heating time to make the raw materials mature. The amount of raw material input, the size of the impact of different. More input, the impact is large, less input, the impact is small.
When it comes to the impact of raw material input on the temperature of the heat medium, it is also necessary to consider the ratio of raw material input and heat medium dosage. The effect of the amount of heat medium on the temperature of the thermal coal is the opposite of the effect of the amount of raw material injection. So you can increase the amount of heat medium to offset part of the raw material injection. In cooking practice, for a certain cooking method generally require them to maintain a certain ratio.
4, the impact of seasonal changes
Winter and summer in the four seasons of the year in contrast, the ambient temperature is generally a few dozen degrees Celsius difference. This will inevitably affect the fire when cooking. In winter, the temperature is lower, some of the energy in the heat released by the heat source will be reduced, and the heat carried by the heat medium will be lost in the environment. In summer, when temperatures are higher, the heat released from the heat source and the heat carried by the heat medium is much less lost than in winter. Therefore, cooking the same portion of the same dish, in the winter need to increase the heat source fire, raise the temperature of the heat medium or extend the heating time, in the summer need to reduce the heat source fire, reduce the temperature of the heat medium or shorten the heating time. Although the change of seasons on the fire is not a great influence, but also can not be ignored.
In addition to the above factors, there is the nature of the heat medium, the nature of the heat source, stove performance, kitchen environment, they also have a certain impact on the fire. The nature of the heat source, stove performance and kitchen kitchen environment, in a certain cooking environment can be seen as a constant factor, their impact is only considered in the kitchen design.