Cooking ( techniques, tools, styles, ingredients, future )
covers various aspects of the title COOKING
description,,, starting,,, tools,,, skills,,, styles,,, ingredients,,, future
By
Siddhartha Banerjee
Cooking ( techniques, tools, styles, ingredients, future )
covers various aspects of the title COOKING
description,,, starting,,, tools,,, skills,,, styles,,, ingredients,,, future
By
Siddhartha Banerjee
Powerpoint presentation of "Dry heat cooking method" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Powerpoint presentation of "Dry heat cooking method" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This video is for Class 12 students of Food Nutrition and Dietetics Skill Elective subject (834) based on CBSE syllabus. Text is in English and audio is in Hindi. Unit 1, Chapter 4 has been covered in this video. I n this we will cover basic concepts of benefits of cooking, principles of cooking food, moist methods of cooking, dry methods of cooking, combination methods of cooking, boiling method, advantages and disadvantages of boiling method, pressure cooking, advantages and disadvantages of pressure cooking, steaming, advantages and disadvantages of steaming, poaching, advantages and disadvantages of poaching, blanching, advantages and disadvantages of blanching, toasting, advantages and disadvantages of toasting, baking, advantages and disadvantages of baking, simmering, advantages and disadvantages of simmering, stewing, advantages and disadvantages of stewing, roasting, advantages and disadvantages of roasting, grilling / broiling,advantages and disadvantages of grilling / broiling, stir frying, advantages and disadvantages of stir frying, frying, advantages and disadvantages of frying, sautéing, advantages and disadvantages of sautéing, braising and advantages and disadvantages of braising,
The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods.
Methods and techniques are ways to understand the use of food and kitchen tools, along with food safety and the cost of food to make that meal. The recipe gives you a simple guideline of ingredients that you will need step by step to make an individual dish.
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
New Drug Discovery and Development .....NEHA GUPTA
The "New Drug Discovery and Development" process involves the identification, design, testing, and manufacturing of novel pharmaceutical compounds with the aim of introducing new and improved treatments for various medical conditions. This comprehensive endeavor encompasses various stages, including target identification, preclinical studies, clinical trials, regulatory approval, and post-market surveillance. It involves multidisciplinary collaboration among scientists, researchers, clinicians, regulatory experts, and pharmaceutical companies to bring innovative therapies to market and address unmet medical needs.
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
2. BAKING
Baking is a food
cooking method
that uses prolonged
dry heat by
convection, rather
than by thermal
radiation, normally
in an oven, but also
in hot ashes, or on
hot stones.
3. BAKING
The most common baked item is bread but many
other types of foods are baked.
Heat is gradually transferred "from the surface of
cakes, cookies, and breads to their centre. As heat
travels through it transforms batters and doughs into
baked goods with a firm dry crust and a softer centre".
Baking can be combined with grilling to produce a
hybrid barbecue variant by using both methods
simultaneously, or one after the other.
Baking is related to barbecuing because the concept of
the masonry oven is similar to that of a smoke pit.
4. BAKING
A terracotta baking mould
for pastry or bread,
representing goats and a
lion attacking a cow.
Early 2nd millennium BC,
Royal palace at Mari, Syria
All types of food can be
baked but some require
special care and protection
from direct heat. Various
techniques have been
developed to provide this
protection.
5. BAKING
In addition to bread, baking is used to prepare cakes,
pastries, pies, tarts, quiches, cookies, scones, crackers,
pretzels, and more.
These popular items are known collectively as "baked
goods," and are often sold at a bakery.
Meat, including cured meats, such as ham can also be
baked, but baking is usually reserved for meatloaf,
smaller cuts of whole meats, or whole meats that
contain stuffing or coating such as bread crumbs or
buttermilk batter.
6. BAKING
Eggs can also be used in baking to produce savoury or
sweet dishes. In combination with dairy products especially
cheese, they are often prepared as a dessert. For example,
although a baked custard can be made using starch (in the
form of flour, cornflour, arrowroot, or potato flour), the
flavour of the dish is much more delicate if eggs are used as
the thickening agent.
Baked custards, such as crème caramel, are among the
items that need protection from an oven's direct heat, and
the bain-marie method serves this purpose.
The cooking container is half submerged in water in
another, larger one, so that the heat in the oven is more
gently applied during the baking process.
7. BAKING Equipment
Baking needs an enclosed space for heating - typically in an oven. The
fuel can be supplied by wood, coal, gas, or electricity. Adding and
removing items from an oven may be done by hand with an oven mitt
or by a peel, a long handled tool specifically used for that purpose.
Many commercial ovens are provided with two heating elements: one
for baking, using convection and thermal conduction to heat the food,
and one for broiling or grilling, heating mainly by radiation. Another
piece of equipment still used for baking is the Dutch oven. "Also called
a bake kettle, bastable, bread oven, fire pan, bake oven kail pot, tin
kitchen, roasting kitchen, doufeu (French: "gentle fire") or feu de
compagne (French: "country oven") [it] originally replaced the cooking
jack as the latest fireside cooking technology," combining "the
convenience of pot-oven and hangover oven."[9]
8. PROCESS
There are eleven events that occur concurrently during baking, and
some of them, such as starch glutenization, would not occur at room
temperature.
Fats melt;
Gases form and expand
Microorganisms die
Sugar dissolves
Egg and gluten proteins coagulate
Starches gelatinise
Gases evaporate
Caramelization and Maillard browning occur on crust
Enzymes are inactivated
Changes occur to nutrients
Pectin breaks down.[11]
9. MILLARD BROWNING
The dry heat of baking changes the form of starches in the food
and causes its outer surfaces to brown, giving it an attractive
appearance and taste.
The browning is caused by caramelization of sugars and the
Maillard reaction. Maillard browning occurs when "sugars break
down in the presence of proteins".
Because foods contain many different types of sugars and
proteins, Maillard browning contributes to the flavour of a wide
range of foods, including nuts, roast beef and baked bread.“
The moisture is never entirely "sealed in"; over time, an item
being baked will become dry.
This is often an advantage, especially in situations where drying
is the desired outcome, like drying herbs or roasting certain
types of vegetables.
10. ADVANTAGES & DISADVANTAGES
ADVANTAGES
Flavour and texture are improved
Variety of dishes can be made
Uniform and bulk cooking can be achieved
eg:bun&bread
DISADVANTAGES
Special equipment and skill are required
11. SAUTEING
Sautéing (from the French sauté Jump up, "jumped,
bounced" in reference to tossing while cooking)is a method
of cooking food, that uses a small amount of oil or fat in a
shallow pan over relatively high heat.
Ingredients are usually cut into pieces or thinly sliced to
facilitate fast cooking.
The primary mode of heat transfer during sautéing is
conduction between the pan and the food being cooked.
Food that is sautéed is browned while preserving its
texture, moisture and flavor.
If meat, chicken, or fish is sautéed, the sauté is often
finished by deglazing the pan's residue to make a sauce.
12. SAUTEING
Sautéing is often confused with pan frying, in which larger pieces
of food (for example, chops or steaks) are cooked quickly, and
flipped onto both sides.
Some cooks make a distinction between the two based on the
depth of the oil used, while others use the terms
interchangeably.
Sautéing differs from searing in that searing only browns the
surface of the food.
Olive oil or clarified butter are commonly used for sautéing, but
most fats will do.
Regular butter will produce more flavor but will burn at a lower
temperature and more quickly than other fats due to the
presence of milk solids, so clarified butter is more fit for this use.
13. PERFORM A SAUTE
In a sauté, all the ingredients are
heated at once, and cooked quickly.
To facilitate this, the ingredients are
rapidly moved around in the pan,
either by the use of a utensil, or by
repeatedly jerking the pan itself.
A sauté pan must be large enough
to hold all of the food in one layer,
so steam can escape - which keeps
the ingredients from stewing, and
promotes the development of fond.
Most pans sold specifically as sauté
pans have a wide flat base and low
sides, to maximize the surface area
available for heating.
The low sides allow quick
evaporation and escape of steam.
14. PERFORM A SAUTE
While skillets typically have flared or rounded sides, sauté pans
typically have straight, vertical sides - this keeps the ingredients
from escaping as the pan is jerked or stirred.
Only enough fat to lightly coat the bottom of the pan is needed
for sautéing; too much fat will cause the food to fry rather than
just to slide, and may interfere with the development of fond.
The food is spread across the hot fat in the pan, and left to
brown, turning or tossing frequently for even cooking.
The sauté technique involves gripping the handle of the sauté
pan firmly, and using a sharp elbow motion to rapidly jerk the
pan back toward the cook, repeating as necessary to ensure the
ingredients have been thoroughly jumped.
Tossing or stirring the items in the pan by shaking the pan too
often, however, can cause the pan to cool faster and make the
sauté take longer.
16. FRYING
Frying is the cooking of food in oil or another fat, a
technique that originated in ancient Egypt around 2500
BC.
Chemically, oils and fats are the same, differing only in
melting point, and the distinction is only made when
needed.
Foods can be fried in a variety of fats, including lard,
vegetable oil, rapeseed oil and olive oil. In commerce, many
fats are called oils by custom, e.g. palm oil and coconut oil,
which are solid at room temperature.
A variety of foods may be fried, including the potato chip,
bread, eggs and foods made from eggs, such as omelettes or
pancakes.
17. DETAILS
Fats can reach much higher temperatures than water at normal atmospheric
pressure.
Through frying, one can sear or even carbonize the surface of foods while
caramelizing sugars.
The food is cooked much more quickly and has a characteristic crispness and
texture.
Depending on the food, the fat will penetrate it to varying degrees,
contributing richness, lubricity, and its own flavor, as well as calories.
Frying techniques vary in the amount of fat required, the cooking time, the
type of cooking vessel required, and the manipulation of the food.
Sautéing, stir frying, pan frying, shallow frying, and deep frying are all
standard frying techniques.
Sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot
surface, such as a frying pan, griddle, wok, or sauteuse.
Stir frying involves frying quickly at very high temperatures, requiring that the
food be stirred continuously to prevent it from adhering to the cooking surface
and burning.
18. TYPES OF FRYING
Shallow frying
Shallow frying is a type
of pan frying using only
enough fat to immerse
approximately one-third
to one-half of each piece
of food; fat used in this
technique is typically
only used once.
19. TYPES
Deep-frying
Deep-frying, on the other hand, involves totally immersing the
food in hot oil, which is normally topped up and used several
times before being disposed. Deep-frying is typically a much
more involved process, and may require specialized oils for
optimal results.
Stir frying
Stir frying is a Chinese cooking technique in which ingredients
are fried in a small amount of very hot oil while being stirred in a
wok. The technique originated in China and in recent centuries
has spread into other parts of Asia and the West. Many claim
that this quick, hot cooking seals in the flavors of the foods, as
well as preserving their color and texture.
20. TYPES
PAN FRYING
Pan frying is a form of frying
characterized by the use of minimal
cooking oil or fat (compared to
shallow frying or deep frying);
typically using just enough oil to
lubricate the pan
In the case of a greasy food such as
bacon, no oil or fats may be needed.
As a form of frying, pan frying relies
on oil as the heat transfer medium
and on correct temperature and
time to retain the moisture in the
food.
Because of the partial coverage, the
food must be flipped at least once to
cook both sides.
21. ADVANTAGES & DISADVANTAGES
ADVANTAGES
Taste is improved along with the texture
Increases the calorific value
Fastest method of cooking
DISADVANTAGES
Sometimes the food may become oily or soggy with
too much of oil.
Food becomes expensive
Fried food takes long time to digest
22. BRAISING
Braising (from the French word, “braiser”) is a
combination-cooking method that uses both moist
and dry heats: typically, the food is first seared at a
high temperature, then finished in a covered pot at a
lower temperature while sitting in some (variable)
amount of liquid (which may also add flavor). Braising
of meat is often referred to as pot roasting, though
some authors make a distinction between the two
methods, based on whether additional liquid is added.
23. METHOD
Braising relies on heat, time, and moisture to break
down the tough connective tissue (collagen) that binds
together the muscle fibers collectively called meat,
making it an ideal way to cook tougher, more
affordable cuts. Many classic braised dishes (e.g., coq
au vin) are highly evolved methods of cooking tough
and otherwise unpalatable foods. Both pressure
cooking and slow cooking (e.g., crockpots) are forms
of braising.
24. Techniques
Most braises follow the same basic steps. The food to be braised (meats,
vegetables, mushrooms, etc.) is first pan-seared to brown its surface and
enhance its flavor (through the Maillard reaction). If the food will not produce
enough liquid of its own, a small amount of cooking liquid that often includes
an acidic element (e.g., tomatoes, beer, balsamic vinegar, wine), is added to the
pot, often with stock. A classic braise is done with a relatively whole cut of
meat, and the braising liquid will cover 2/3 of the product while in the pan.
Then, the dish is covered and cooked at a very low simmer, until the meat
becomes so tender that it can be 'cut' with just the gentlest of pressure from a
fork (vs., a knife). Often the cooking liquid is finished to create a sauce or
gravy, as well.[3][4]
Sometimes, foods with high water content (particularly vegetables) can be
cooked in their own juices, making the addition of liquid unnecessary.[5]
A successful braise intermingles the flavors of the foods being cooked, with
those of the cooking liquid. This cooking method dissolves the meat's collagen
into gelatin, which can greatly enrich and thicken the liquid. Braising is
economical (as it allows the use of tough and inexpensive cuts), and efficient
(as it often enables an entire meal to be prepared in just a single dish -- the
pot/pan).
25. BRAISEDFOOD
Familiar braised dishes include pot roast, Swiss steak,
chicken cacciatore, goulash, Carbonade Flamande, coq
au vin, sauerbraten, beef bourguignon and Moroccan
tajines, among others. Braising is also used extensively
in the cuisines of Asia, particularly Chinese cuisine[6]
and Vietnamese cuisine, where soy sauce (or in
Vietnam, soy sauce and fish sauce) is often the
braising liquid.
26. ADVANTAGES & DISADVANTAGES
ADVANTAGES
Braising can make meat stews very tender and rich in taste
Comforting dish,perfect dish for cold places
Stress free cooking
Preserves nutrients
DISADVANTAGES
Prolonged heat can also reduce the nutrient content of
dishes
Risk of burning
Dries food out