What is the common sense of chef's application of heat?

There are two most important attributes of food, one is taste and the other is taste. Most people are familiar with the taste, but the taste is often overlooked. In fact, the taste is as important as the taste. Imagine a fried chicken leg with soft skin, a plate of fish-flavored shredded pork with lean meat as rough as sawdust, and a stewed sparerib that can't be chewed. Even the best taste is estimated to be hard to make up. It can be seen that taste is important to dishes.

the change of taste comes from seasoning. The quality of the taste is derived from the cook's grasp of the heat. The temperature is not only important, but also more difficult to master than seasoning. Imagine, learning seasoning, you can also buy a small scale and follow the recipes. How to grasp the temperature? Those evil broken recipes are often directly ignored, and more can only rely on your own experience. So, if you mess up a dish, believe me, 8% of it is because the heat is not well mastered.

However, the cooking time is not magical, and laymen can't spy on it. Excellent chefs can make the taste of dishes just right by fine-tuning the cooking time. For beginners, knowing some basic cooking knowledge can make you receive many praises of "I haven't seen you for three days, and I am impressed" in a short time. Now, let's understand what the temperature is.

heat refers to the control of the intensity of heat source and the heating time of raw materials in the process of cooking raw materials, so that raw materials can obtain the required maturity. Let's put it more popularly, the heat is to grasp the size of the firepower and the heating time according to the taste requirements of the dishes. List a less rigorous but basically suitable formula, that is:

texture of ingredients+temperature = taste of dishes

Understand the definition, and we should start practicing. Usually, there are three kinds of media used to heat food, oil, water (including steam), radiation (carbon roasting, microwave, etc.), and cooking of Chinese food at home, usually oil and water. We tell them in these two categories.

1. Cooking with oil as the medium

The ignition point of oil is 28 degrees, which is very high compared with the highest temperature of water of 1 degrees, and because it contains no water, it can play a role in making the water in food lose and ripen quickly during heating. We often hear the saying that the oil temperature is 5% and 7%. Basically, the ignition point is 28 degrees as 1%, 1% is 28 degrees, about 3 degrees, 5% is about 15 degrees, and 7% is about 2 degrees. Generally, don't let the oil temperature exceed 8%, otherwise it will be dangerous. Be careful of your lovely eyebrows. Generally speaking, the oil temperature around 1 degrees belongs to low oil temperature, 15 degrees is medium oil temperature, and above 2 degrees is high oil temperature.

1. Frying

Frying is the most typical cooking technique with oil as the medium, and the corresponding taste is usually crispy.

When making fried dishes, the heat is usually fierce. (There are exceptions, which are not often introduced.) The surface of raw materials is quickly dehydrated in a high-temperature oil pan, which can produce a crispy taste. The low oil temperature can easily lead to slow dehydration and soft skin, and the oil will try hard to drill into the raw materials, which is very greasy. But too high oil temperature will not do, which will lead to the surface mature or even paste, and the inside is still raw.

Therefore, for directly fried cooked dishes, it is usually necessary to use 5% medium oil temperature, about 15 degrees, and put it in for frying when the oil just smokes, so as to achieve the purpose of maturing the raw materials. According to the size of the raw materials, when it is almost cooked, take it out, heat the oil temperature to 7%, and then put it in for frying again, so as to achieve the purpose of crispy skin. The fried dishes will be crisp outside and tender inside.

In addition, some dishes need to be fried first, and then processed by other cooking techniques, such as sweet and sour pork ribs. If possible, they need to be fried first. To make spicy chicken, chicken should also be fried, because it will continue to be cooked after frying, so it is not necessary to consider the problem of maturity. Just fry the skin with high oil temperature.

2. Stir-frying

Stir-frying is also a cooking technique that uses oil as a heating medium. The taste is not as crisp as frying, but it is usually crispy and tender, not as soft as stewed ingredients.

when frying meat dishes, if the dishes require a smooth and tender taste, such as kung pao chicken and shredded pork with fish flavor, they need to be fried with high oil temperature fire, because after the raw materials are put into the oil pan, the surface can quickly mature and form a protective layer to protect the water in the meat, and the taste will be tender. Some ingredients, such as pork liver and belly kernel, which taste particularly tender, need to be fried in order to protect the moisture of the ingredients and avoid the old taste of the ingredients and higher requirements on oil temperature.

For some dishes with dry and chewy taste, such as Sichuan style pork and stir-fried beef shreds, it needs to be fried for a long time with medium and small fire. On the contrary, the purpose now is to slowly force out the moisture in the ingredients, which will be harder to eat, but also more chewy, and the more chewy it is, the more fragrant it is.

The same is true for stir-frying vegetarian dishes. Most green leafy vegetables, such as green vegetables and oily wheat vegetables, are still crispy and delicious, so stir-fry them with strong fire. Eating vegetables such as Chinese cabbage, spinach and tomatoes is more suitable for being soft and rotten. If you fry them for a while with medium and small fire, the taste will be soft and palatable. Non-leafy vegetables such as shredded potatoes, lotus roots and carrots can usually express two different tastes, which are suitable for frying crisp and simmering soft. If you want to fry these vegetables, it is recommended to cut them into filaments or thin slices and stir-fry them with high fire. I remember someone asked me before why the fried shredded potatoes were not crisp, mainly because the heat was not used well (or the starch on the surface of the shredded potatoes should be washed away with water).

2. Cooking with water as the medium

Compared with oil, water is much gentler, or how to say that women are made of water. (Eh, why should I write this irrelevant sentence?) The highest temperature of water is 1 degrees, which is far worse than that of oil, so the dishes cooked with water as the medium basically have nothing to do with crispness. Water is characterized by its low temperature, which can make food mature slowly, unlike oil.

1. Fried and scalded

I don't know much about the famous fried tripe, but it should be similar to Chongqing beef tripe hot pot oil in cooking principle. For example, beef and mutton tripe, chicken and duck sausage, which are particularly easy to mature and have a crisp taste, do not need to use the high temperature of oil, and the boiling water of 1 degrees is enough. In a few seconds, the ingredients can be quickly tightened and matured, and the taste is extremely crisp. Of course, the fire should be heated for a short time.

2. Roasting and stewing

Roasting is similar to stewing. Usually, stewing will have more soup and a lighter taste. The cooking is used in a similar way. Put it together.

The advantage of roasting and stewing is that some ingredients are not easy to ripen. After cooking for a long time, the dishes are ripe and tasty. The time of cooking and stewing is usually between frying, scalding, stewing and stewing. For a short time, such as Mapo tofu and millet stewed vegetables, for a long time, such as braised pork and braised ribs. The taste of the cooked dishes is also between crisp and soft.

To cook cooked dishes, especially meat dishes, such as roast chicken and ribs, you need to stir-fry the ingredients first, and then stir-fry them for a long time, and stir-fry the water in the meat with a medium fire to dry it. The reason for adding this process is that there is less water in the meat, and the flavor of seasoning can easily enter the meat.

after the water is parched, you can add water, preferably hot water, to prevent the hot ingredients from cooling and shrinking when they meet cold water, so that they are not easy to taste. Then, bring the water to a boil with high fire, and then turn it into a medium-low fire for cooking. Correspondingly, the easier it is to cook, such as tofu and fungi, the bigger the fire can be, and the shorter the time is. For the ingredients that are difficult to mature, such as roasted ribs, braised pork and chicken, it is necessary to use a small fire to make the food more delicious and the degree of maturity inside and outside is more consistent through long-term firing.

3. Stewed

Stewed dishes are obviously different from boiled dishes and braised dishes. The meat is softer and bigger, such as roasted ribs, which are still tough and chewy to eat, while stewed pork ribs soup should be soft and rotten and deboned. For example, to burn chicken, it is necessary to chop the chicken into small pieces to burn, while to stew chicken soup, it is necessary to chop it into large pieces, with a big pot and a whole chicken to stew in.

Another important difference between stewing and cooking is that the purpose of stewing is more inclined to eat the ingredients themselves, while the purpose of stewing is more inclined to drink soup. Therefore, it is more necessary to use delicious ingredients such as old hen, ribs and mushrooms to make stewing. On the other hand, the heat is simmered for more than one and a half hours, or even three or four hours. Small fire slowly transfers heat, which makes it easier for the odorous substances in the ingredients to enter the soup, and also makes the older ingredients softer and easier to eat.

In addition, casserole is more suitable for stewing soup, because casserole has slower heat transfer than iron pan and has the same purpose as slow stewing with small fire.

4. steaming

steaming actually uses steam as the medium, not liquid water as the medium, but I think it is similar to water, so I won't list it as a separate category.

To make cooked and tender ingredients such as steamed fish, to keep the fresh and tender taste of the ingredients, it is necessary to steam them with strong fire, for example, depending on the size of the fish, it takes 8-15 minutes.

dishes such as steamed pork with rice flour and braised pork pay attention to soft and rotten meat, but because you don't need to drink soup like stew, you don't need to use low fire. Use medium fire to steam for more than 1 hour, and the fat meat should be steamed for more than 2 hours, which is instant in the mouth and has a particularly full taste.

there are also steamed dishes like steamed chicken. Put the ingredients in water and steam them below, which is similar to stew, and slow steaming is the best.

Heat, like seasoning, is one of the two magic weapons in the hands of cooks. It can turn potatoes into crisp potato chips, refreshing fried potato shreds, soft potato roast beef, or soft glutinous mashed potatoes, which makes our dishes richer and ever-changing. Knowing the basic knowledge of cooking and practicing more in practice will help you to improve your cooking skills and enjoy the fun of cooking.

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