THE HEAT
Heat modifies food in its molecular structure.
Cooking is the culinary operation that uses the heat for a food to be richer, palatable, edible and digestible, also promoting their conservation.
By subjecting the food to a heat source, there are alterations of its structure , changes in color, taste and texture. Depending on the temperature and the medium in which each food is cooked, the organoleptic result will vary. Temperature control plays a very important role in all kitchens. Any culinary technique requires knowing the temperature that is fed to the food to determine the speed at which the food is being cooked. There are two components in living things that when they are cooked influence the changes in their structure.
These components are collagen and enzymes.
These components are collagen and enzymes.
Enzymes, flavor enhancers.
Enzymes are a type of protein that accelerates chemical reactions in all living things. In all foods there are enzymes and once sacrificed or collected they continue to work and altering their characteristics.
Collagen is in fish and meats .
Collagen is a protein present in muscles, tendons, bones, bones and skin of animals. When the collagen is cooked, it is transformed into gelatin (50-70ºC).
Enzymes, flavor enhancers.
Enzymes are a type of protein that accelerates chemical reactions in all living things. In all foods there are enzymes and once sacrificed or collected they continue to work and altering their characteristics.
Collagen is in fish and meats .
Collagen is a protein present in muscles, tendons, bones, bones and skin of animals. When the collagen is cooked, it is transformed into gelatin (50-70ºC).
Most fruits and many vegetables can be eaten raw, and in certain cases the meat, fish and eggs, but most of the products are cooked.
The main function that would perform cooking modifying foods to make them more palatable, to make it happen there are a number of characteristics that make the food is pleasing to our senses:
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Modifying components
By cooking modify the physical and chemical components of the food through one or more of these processes: softening, coagulation, swelling or dissolution. Thanks ppo etter (rice, flour, pulses ...) or are easier to absorb. Thus, the cooking vegetables get the destruction of pectin or starch and thereby achieve that the food is softened, facilitating digestion.
Modifying components
By cooking modify the physical and chemical components of the food through one or more of these processes: softening, coagulation, swelling or dissolution. Thanks ppo etter (rice, flour, pulses ...) or are easier to absorb. Thus, the cooking vegetables get the destruction of pectin or starch and thereby achieve that the food is softened, facilitating digestion.
External processing of the product.
We modify externally by cooking certain foods. The two transformations that can be prooducir are:
Coloration occurs in casseroles, roasts, glazed.
Swelling: As happens in breads, soufles, poultry .
By cooking modify the physical and chemical components of the food through one or more of these processes: softening, coagulation, swelling or dissolution. Thanks ppo etter (rice, flour, pulses ...) or are easier to absorb. Thus, the cooking vegetables get the destruction of pectin or starch and thereby achieve that the food is softened, facilitating digestion.
External processing of the product.
We modify externally by cooking certain foods. The two transformations that can be prooducir are:
Coloration occurs in casseroles, roasts, glazed.
Swelling: As happens in breads, soufles, poultry .
Reduction or removal of juices and nutritional principles.
How to perform this transformation can be:
Concentration: it involves subjecting the food to thermal shock quickly without loss of many flavors or substances, although the loss of liquids will be almost as significant that the extraction.
Extraction: in this case the food would plunge into a cold liquid, letting his substances have a greater extraction time for when cooked, permeating flavor and desired or undesired substances such liquid.
A combined form would be the case of brazing, in which it is given a heat stroke the product without letting it take too much color and then introduced into a liquid where it will continue cooking.
Reduction or removal of juices and nutritional principles.
How to perform this transformation can be:
Concentration: it involves subjecting the food to thermal shock quickly without loss of many flavors or substances, although the loss of liquids will be almost as significant that the extraction.
Extraction: in this case the food would plunge into a cold liquid, letting his substances have a greater extraction time for when cooked, permeating flavor and desired or undesired substances such liquid.
A combined form would be the case of brazing, in which it is given a heat stroke the product without letting it take too much color and then introduced into a liquid where it will continue cooking.
Development of flavor and aroma.
Overall cooking develops flavor, although it is possible that in some cases subside, especially with acid and bitter flavors. With seasonings and mix different ingredients will achieve the development of new sapid and olfactory sensations. For the modification, both the taste, and odor, in addition to have different cooking techniques: maceration, for flame, reduction.
Steaming: Cooking obtained when preparing food on a rack or colander over a water bath and never touch the water, so foods retain nutrients, juiciness and color. We can flavor, laying in the water some fine herb such as basil, rosemary or laurel.
Destruction of harmful elements
Thanks to the heat destruction of virtually all disease-causing agents found in raw foods is achieved. We are among the most common bacteria such as Salmonella, Vibrio and some other species of Yersinia, one causing gastrointestinal disorders; Escherichia coli, some strains of which produce hemolytic uremic syndrome; Francisella tularensis, the causative agent of tularemia; nematodes such as Anisakis in certain fish, Trichinella in pork, boar and other wild carnivores; or like you had tapeworms (tapeworms) saginata and solium in pork or beef; or protozoan pathogens such as Toxoplasma gondii in the muscles of various edible mammals, sheep, cattle and pigs, among them.
Destruction of harmful elements
Thanks to the heat destruction of virtually all disease-causing agents found in raw foods is achieved. We are among the most common bacteria such as Salmonella, Vibrio and some other species of Yersinia, one causing gastrointestinal disorders; Escherichia coli, some strains of which produce hemolytic uremic syndrome; Francisella tularensis, the causative agent of tularemia; nematodes such as Anisakis in certain fish, Trichinella in pork, boar and other wild carnivores; or like you had tapeworms (tapeworms) saginata and solium in pork or beef; or protozoan pathogens such as Toxoplasma gondii in the muscles of various edible mammals, sheep, cattle and pigs, among them.
Also some natural toxic amino acids as Phasin in beans, and certain toxic alkaloids such as solanine in potatoes are destroyed.
"Thanks to the heat destruction is achieved causes all disease agents found in raw foods."
Fernando Lara, 2024, Barcelona, Spain
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