Basting is a cooking Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. The process encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor, appearance, texture, or digestibility of food. Factors affecting the technique, and usually involves cooking meat Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys or lungs. The word meat is also used by the meat packing industry in a more restrictive sense—the flesh of mammalian species raised and with either its own juices or some type of preparation such as a sauce In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces need a liquid component, but some sauces may contain more or marinade Marination, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade' can be acidic with ingredients such as. The meat is left to cook, then is periodically coated with the juice or marinade as it cooks.
Prominently used in grilling Grilling is a form of cooking that involves dry heat from above or below. Food to be grilled is cooked on a grill , a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below) . Heat transfer to the food when using a grill is primarily via thermal radiation. Heat, rotisserie Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The, roasting Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered a flavour enhancement. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked and other meat preparations where the meat is over heat for extended periods of time, basting can flavor the meat and keep it moist. However, basting can in some cases actually lead to drying. Since the oven door must be opened several times during cooking, which leads to a decrease in oven temperature, the cooking time must be extended, and the juices may not be well enough absorbed to overcome the drying that this causes. This is a type of cooking that is usually recommended for dishes which have strong flavors mostly served with sauces, for example Chicken chasseur.
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