NUT-1202 Lecture Notes - Lecture 5: Stir Frying, En Papillote, Braising
Document Summary
Cooking destroys dangerous pathogens: bacteria, viruses, parasites. Cooking alters molecular structure: changes taste, texture, appearance, aroma. Moist heat methods: definition: heat transferred by water, liquid, or steam, scalding, simmering, poaching, stewing, braising, boiling, blanching, steaming, produces different products. Dry heat methods: definition: heat transferred by air (oven), fat (fryer), or metal (pan, baking, broiling, roasting, grilling, frying & stir frying. Poaching: 160-180 f: gently rising bubbles, breaking surface (photo follows, food immersed & gently cooked. Simmering: 180-211 f: food cooked slowly & gently (photo follows) Stewing: simmering small amounts of meat in liquid to make sauce. Boiling: 212 f: bubbles rising rapidly, can be harsh on delicate structures. Steaming: food cooked by steam from boiling water or within parchment (en papillote) or foil (water comes from food itself) Microwaving: actually uses dry & moist methods combined, microwaves move water molecules, form of radiation (not radioactive)
