What skills and secrets do chefs have in cooking and seasoning?

Many people have a lot of spices, because all kinds of spices make up different delicacies. Do you know how the chef flavours when cooking? Here are the tips of a chef who knows how to cook and season for you. I hope I can help you.

Chef's cooking and seasoning skills 1, oil

The ignition point of oil is very high, which can reach above 300℃. In the process of food processing, the oil temperature is often kept between 120-250℃. Therefore, raw materials can be cooked in a short time, thus reducing the loss of nutrients. Oil is special, that is, it has both seasoning and heat transfer functions. On the one hand, it is the most commonly used condiment; On the other hand, it is often used as a medium for heating raw materials. Moreover, even as a medium for heating raw materials, oil has both heat transfer and seasoning functions. For example, in the two cooking methods of frying and lubricating oil, oil not only plays the role of heat transfer when the raw materials are mature, but also plays the role of seasoning, making the raw materials taste fragrant, smooth and crisp. In fact, these two functions are simultaneous, closely combined and inseparable.

Oil will turn black and thicken after repeated heating at high temperature. This is because oil produces thermal polymerization reaction, produces polymer and accelerates oxidation.

At the same time, the fat-soluble pigment also began to change color when heated at high temperature, and the impurities in the oil turned black and the smoke point decreased. This kind of oil and lampblack is harmful to human body. The prevention method is to change the oil as required, remove the impurities in the oil at any time, and try not to use soybean oil to open the oil pan, because the phospholipids in soybean oil are easy to be destroyed and turn black. It is advocated to use pure refined oil after decoloration and deodorization as frying oil.

1) lard

Lard is widely used in food processing, which can be used in food processing methods such as frying, frying and frying. And lard contains less pigment, so the color of the dishes is white, especially the raw materials of fried eggs (such as? Korean meat? ) Be sure to use lard. However, the oil on the surface of pig fried food condenses and turns white after cooling, which is easy to soften and lose brittleness, especially in winter. This is because lard is non-drying oil and its unsaturated fatty acid content is low. In winter, in order to avoid the above phenomenon, dishes are often scalded with hot water before they can be loaded with food fried with pigs or special utensils (commonly known as? Tin iron? That is, there is a tinplate above and a tin bowl below, and the tinplate is kept warm with boiling water.

2) Peanut oil

Peanut oil is used as frying oil, and the product is goose yellow, which can not meet the whiteness requirements. It is also a non-drying grease, and its fried products are easy to soften. Raw peanut oil still has the raw taste of peanuts, but refined peanut oil does not have this taste. If you need to remove the fishy smell of raw peanut oil, you can heat the oil and cook it until smoke comes out. Add a little onion or pepper to the pot, and when the oil cools, filter off the foam.

3) Sesame oil

This oil is golden in color and rich in fragrance. When used to mix cold dishes, the aroma is overflowing, which can significantly improve the taste of food. Sprinkle a few drops of sesame oil on ordinary soup, which also has the effect of enhancing fragrance and refreshing. It is best to grind sesame oil, which has a strong fragrance. Sesame oil contains a chemical called. Sesamin? This substance (an ester-based compound) is a strong antioxidant, so sesame oil has stable properties and is not easy to be oxidized and deteriorated. Sesame oil loses its fragrance if heated at high temperature, so it is usually poured directly on vegetables.

4) Soybean oil

Soybean oil is semi-drying oil and contains a lot of phospholipids, so it is not suitable for frying oil. Because phospholipids will decompose when heated, black substances will be generated, which will darken the surface color of oils and products. However, because soybean oil contains a lot of phospholipids, it can be boiled into white thick soup like milk when used with fish or meat bones. Soybean oil is dark in color. Some soybean oil produced from green beans or tender soybeans can be turquoise because of chlorophyll, and the fried food is very poor in color. Soybean oil tastes like soybean. Although it can be removed by adding onion or pepper after heating, the color of the oil will become dark or even black.

5) Rapeseed oil

Rapeseed oil is a semi-drying oil with golden color. Is there one because it contains erucic acid? Hot voice? Smell, but frying food once or adding a small amount of raw peanuts or soybeans can remove it.

2. salt

Salt plays an important role in seasoning, so there is? Salt is the master of all tastes? Statement. Salt not only plays a seasoning role, but also is an indispensable substance in the blood circulation system and endocrine system, which can maintain the normal osmotic pressure and acid-base balance in the body.

If people lack salt in their daily diet, it will cause a series of adverse changes in their physiological functions. Therefore, everyone must consume a certain amount of salt every day. Salt also has the function of dehydration and preservation. Raw materials (such as aquatic products, meat, eggs, vegetables, etc. ) not only has a special flavor, but also is convenient for preservation.

Salt can also solidify protein. Therefore, when cooking protein-rich raw materials such as soybeans, it is not advisable to put salt first. If the salt is put first, the protein on the surface of soybean will solidify and will not absorb water and expand, so it will not burn.

3. Soy sauce

Soy sauce is a salty condiment with complicated ingredients. In condiments, the application of soy sauce is second only to salt, and its function is to improve the taste and color. When soy sauce is heated, the most significant change is that sugar decreases, acidity increases and color deepens.

4. Yellow rice wine

Yellow rice wine is also called cooking wine. Among condiments, yellow wine is widely used. Yellow rice wine contains low alcohol concentration and is rich in fat and amino acids, so it is rich in flavor and mellow in taste. In food processing, it is often used to remove fishy smell, improve taste and enhance taste. Especially when food is used to process aquatic raw materials, yellow wine is indispensable. This is because meat, fish and other raw materials contain trimethylamine, aminovaleraldehyde, pyrrolidine and other substances, which can be dissolved by alcohol and volatilized with alcohol, thus removing the fishy smell; Besides the aromatic smell of vinegar, amino acids in yellow rice wine can also combine with sugar in condiments to form aromatic aldehydes, which have attractive fragrance.

When wine meets acids (acetic acid, fatty acids, etc. ) During heating, esterification reaction will occur, resulting in ethyl acetate and fragrance. And some dishes just want to reflect the taste of wine and can't let it evaporate. When food is processed, you can put it in before cooking. Making inferior goods, drunken vegetables, and the smell of wine permeates the muscles, as well as sterilization, which solidifies protein, thus increasing the brittleness of raw hide with skin. It is not recommended to add wine when sizing, because wine is difficult to volatilize and will affect the taste of vegetables. Among yellow rice wine, Shaoxing, Zhejiang is the best.

5. vinegar

Vinegar generally contains 3~6% acetic acid, which is produced all over the country, especially in Shanxi and Zhenjiang. Ancient medical books record:? Vinegar is sour and bitter, mild in nature, non-toxic, appetizing and kills all fish and vegetables. ? Vinegar is widely used for flavoring. Adding some vinegar in food processing can not only increase the umami flavor, relieve boredom and remove fishy smell, but also make vitamins less damaged or not damaged during the heating process of raw materials, promote the decomposition of calcium in food and promote the digestion of food.

6. sugar

Sugar is a kind of high-purity carbohydrate with sweet taste and plays an important role in condiments. Sugar can not only harmonize the taste, enhance the aesthetic feeling of food color, but also provide rich calories for human body.

Sugar is mainly used for cooking in the south, but less in the north. Adding some sugar to stir-fry or cook can increase the flavor of dishes; Adding some sugar to bacon can promote the expansion of colloidal protein in meat and make meat tissue soft and juicy. Sugar used for seasoning in catering industry is mainly white sugar. But caramel is often used when cooking roast duck. Maltose contains glucose, maltose and dextrin, which has hygroscopic effect. Diluted maltose can seal the pores of ducks and make their surfaces smooth. When baking, sugar is dehydrated and crisp, while duck skin has a high fat content, which makes it crisp. Maltose is decomposed into caramel by heating, and Maillard reaction occurs, with dark red and smooth color and fragrant smell.

Three ways of seasoning cooking (1) seasoning before heating raw materials.

The first seasoning method is to season the raw materials before heating, which can be called basic seasoning. Its main purpose is to make the raw materials have a basic taste first and remove some fishy smell.

The specific method is to mix or soak the raw materials with seasonings such as salt, soy sauce, yellow wine or sugar. For example, fish are often soaked in salt or soy sauce before cooking; The raw materials used in frying, frying, exploding and frying are often combined with hanging paste and sizing, and some seasonings are added; Steamed food ingredients should also be seasoned in advance.

(2) Seasoning in the heating process of raw materials

The second way of seasoning is seasoning during the heating process of raw materials, that is, adding seasoning at an appropriate time during the heating process. This is the decisive shaping seasoning, and the taste of most foods is determined at this seasoning stage. Some dishes that are processed in a short time often need seasoning first. Juice? (also called? Prepare juice? ) Add it quickly when cooking.

(3) seasoning the heated raw materials

The third way of seasoning is to season the raw materials after heating, which can be called auxiliary seasoning. Through this stage of seasoning, the taste of food can be increased. This is suitable for some food processing methods that cannot be seasoned during heating. For example, although the raw materials used in frying and steaming have gone through the basic seasoning stage, they can't be seasoned during heating, so it is often necessary to add seasoning or mix it with seasoning to make up for the lack of basic seasoning. For example, cooking often needs to be supplemented with tomato juice, spicy soy sauce or salt and pepper. As for rinse vegetables, you can't season them before and during heating, but you must season them after heating.

Mastering the four principles of seasoning in cooking (1) must be appropriate and timely.

When seasoning, the condiments used and the dosage of each condiment must be appropriate. Therefore, it is necessary to know the correct taste of cooked food and distinguish the primary and secondary flavors in the compound flavor. For example, some dishes are mainly sweet and sour, and some are supplemented; Some dishes are mainly spicy, while others are supplemented. These are prerequisites for correct blanking. It is particularly important that the chef should be skilled in operation, and the blanking should be accurate and timely, and strive to standardize and standardize the blanking, so that no matter how many times the same dish is repeated, the seasoning will be uniform.

(2) Seasoning in strict accordance with certain norms to maintain flavor characteristics.

After long-term development, China's cooking skills have formed local dishes with local flavor. When food is developed and cooks cook, they must season according to the different specifications of local dishes, so as to maintain some flavor characteristics of food and ensure that the cooked food looks like the cooked food. It is necessary to prevent random seasoning and avoid making foods or dishes with mixed tastes. Of course, this does not oppose the development of innovation on the premise of maintaining and carrying forward the flavor characteristics.

(3) Adjust the taste and color of food according to seasonal changes.

People's tastes often change with the seasons. When the weather is hot, people often like food with lighter taste and lighter color; In the cold season, I like food with strong taste and deep color. When seasoning, you can keep the flavor characteristics and master them flexibly according to the seasonal changes.

(4) Master seasoning according to the different properties of raw materials.

1) Fresh raw materials should highlight the delicious taste of the raw materials themselves and cannot be covered up by the taste of condiments. For example, fresh chicken, duck, fish, shrimp and vegetables should not be over-seasoned, that is, not too salty, too sweet, too sour and too spicy. Because these raw materials themselves have a very delicious taste, people eat these foods mainly to eat their own taste; If the seasoning is too heavy, it will lose the delicious taste of the raw materials themselves.

2) For raw materials with fishy smell, condiments to remove fishy smell and greasy smell should be added as appropriate. For example, beef and mutton, viscera and some aquatic products have some fishy smell. When seasoning, according to the specific situation of food, add seasonings such as wine, vinegar, onion, ginger or sugar to remove the fishy smell.

3) Raw materials without obvious taste should be properly seasoned. Such as fish, sea cucumber, bird's nest and so on. There is no taste in itself, so you must add fresh soup to supplement your umami when seasoning.

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