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What are the six major problems of cooking temperature?
Temperature is the amount of firepower and the length of time in the cooking process. When cooking, on the one hand, we should distinguish the size of firepower from the burning intensity, on the other hand, we should master the ripening time according to the nature of raw materials. Only by unifying the two can the cooking of dishes reach the standard. Generally speaking, the amount of firepower depends on the nature of raw materials, but it is not absolute. Some dishes use two or more kinds of firepower according to the cooking requirements. For example, beef stew, first big fire, then small fire; The preserved fish is small fire first, and then medium fire; Dry-cooked fish is cooked with high fire, then with medium fire, and then with low fire. In cooking, we should pay attention to the following factors when using and mastering the heat.

1. Relationship between cooking temperature and raw materials. There are many kinds of raw materials for dishes, including old, tender, hard and soft. The application of cooking temperature should be determined according to the texture of raw materials. Soft, tender and crisp raw materials are cooked quickly with strong fire, while old, hard and tough raw materials are cooked for a long time with low fire. However, if the texture and characteristics of raw materials are changed by preliminary processing before cooking, the application of heat should also be changed. For example, chopping raw materials, degreasing and blanching can shorten cooking time. The amount of raw materials is also related to the degree of heat. The smaller the number, the weaker the firepower and the shorter the time. The shape of raw materials is also directly related to the use of heat. Generally speaking, in cooking, large pieces of plastic raw materials take a long time to mature because of the small heating area, so the firepower should not be too strong. However, raw materials with small shapes can be cured in a hurry because of the large heating area.

2. The relationship between temperature and conduction mode In cooking, the conduction of fire is the decisive factor for the qualitative change of cooking materials. The conduction modes are radiation, conduction and convection. Heat transfer media can be divided into non-medium heat transfer and medium heat transfer, such as water, oil, steam, salt, sand and so on. These different heat transfer modes directly affect the application of cooking temperature.

3. The relationship between heat and cooking technology. Cooking technology is closely related to the use of heat. The techniques of frying, frying, boiling and frying are fast and fast. Burning, stewing, boiling, stewing and other techniques are often cooked for a long time with small fire. However, according to the requirements of dishes, each cooking technique is not immutable in the use of heat. Only by combining various factors in cooking can heat be used correctly.

When cooking, only by mastering the heat can we quickly make delicious and fragrant dishes. The following is a brief introduction to heat:

(1) Wanghuo: Wanghuo is also called big fire, urgent fire or sudden fire. The pillar of fire will stick out of the pot, and the flame will be high and steady, blue and white in color and strong in heat. The cooking speed is fast, which can keep the freshness of the materials and the softness of the taste. Suitable for cooking methods such as raw frying, sliding frying and frying.

(2) Medium fire: Medium fire is also called civil-military fire or slow fire, and its firepower is between that of vigorous fire and small fire. The pillar of fire slightly extends out of the pot, and the flame is low and unstable, blue-red and bright. Generally suitable for cooking foods with more sauces, such as cooking and frying.

(3) Small fire: Small fire is also called slow fire or warm fire. The pillar of fire does not extend out of the pot, so the flame is small and sometimes high and sometimes low. The flame is blue and orange, with dark luminosity and low heat; Generally suitable for slow-cooked or non-perishable vegetables, suitable for dry-frying, burning, boiling and other cooking.

(4) Slight fire: Slight fire, also known as fireworks, has weak flame, blue color, dark luminosity and low heat; It is generally suitable for dishes that need to be stewed for a long time, so that the food not only has the taste of instant food, but also retains the original flavor of the materials. Suitable cooking methods include stewing, stewing and stewing.