Cooking methods. Culinary terms

Learn how to prepare food properly to maintain health and well-being.

To those who want beautiful figure, it will not be superfluous to know what cooking technology is used in modern times. Each cooking method affects its texture, some people like one thing and others another. Which method should be preferred and which should not?

Cooking methods

BOILING

In the field of dietetics it is considered the best way cooking. Helps rid food of harmful substances and does not greatly destroy the original structure of food. However, the boiling process reduces taste qualities product.

BAKE

Baking greatly increases products, for example, boiled potatoes have an indicator = 70, and baked ones 95! (almost sugar level). Thus, the potatoes are mashed and easily digested, quickly increasing the concentration of sugar levels in the body.

If during baking the food is covered without the help of foil, but using a special sleeve, then you must follow the instructions on the label. Otherwise, the temperature above the required value will release harmful substances from the material into the products.

FOR A COUPLE

The food is healthy and juicy, maintaining a high concentration of microelements and vitamins. For example, vegetables remain saturated, and fish does not fall apart from steam. But there are also disadvantages this method, if steamed large vegetables or pieces of meat, they may not steam evenly. However, there are many more advantages - the glycemic index rises slightly, preserves the original structure of the food, damaging it with a minimum value. To maintain a slim figure, this is the best choice!

ON THE GRILL

Typically, a convection oven, oven and open fire are used for this. Using open fire during the combustion process will increase the concentration of carcinogens even in vegetables and mushrooms. Everyone's favorite kebab is soaked in smoke, including more products combustion. If you use a grill pan, the food will burn a little to form an appetizing, delicious crust. In general, grilling is a good way to cook food, but it is inferior to the steaming method.

FRYING

This method involves the use of oil, which is absorbed to varying degrees by the food during the cooking process. When the oil gets very hot, it begins to drip, releasing carcinogenic substances into the food that are harmful to health. If, during the preparation of large quantities of food, the oil is not periodically changed, but the products are cooked in the same composition, the vegetable oil, changing its structure, increases the level of bad cholesterol in the body, turning the oil into hydrogenated margarine.

STEWING

The advantage of this method is cooking without oil. The taste is better than during the cooking process. During the stewing process, meat is well absorbed, and vegetables retain potassium, vitamins A and B, as well as fiber. Unfortunately, the vitamin C content decreases, as it is destroyed during any heat treatment. It is very important to choose the length of time for stewing - the product must be brought to readiness without unnecessary overcooking, otherwise the possibility of evaporation of all useful substances increases.

Today, more and more people are striving to eat healthy food. Healthy eating has become fashionable and there are undoubtedly only positive aspects to this. For those who have already matured the desire to eat healthy, as well as for those who consider cooking healthy food too much complex process and therefore this article is written in disdain. In it we will try to answer two main questions: what is healthy food and what methods of preparing healthy food exist?

What is healthy eating?

Through healthy eating we ensure growth and normal development the body, help strengthen it and prevent various diseases. Ideal nutrition is a person’s diet, taking into account the characteristics of his body, lifestyle, and type of activity. The right food becomes an indispensable weapon in the fight against metabolic diseases. By combining it with exercise, we reduce the risk of chronic diseases and physical disorders.

Basic cooking rules

There are many healthy ways to cook food, and modern kitchen appliances makes cooking completely simple, while maintaining the value of the products. Before we talk about cooking methods, let’s first clarify what the basic concepts include. healthy cooking food:

• The first rule is that cooking can only be healthy when what you are going to cook with is healthy in itself. Food should be easily digestible and enriched with vital energy. Products must be fresh. Remember that 3-4 hours after cooking, any food loses its energy and is not able to benefit a person.
• Second important rule – this is the cleanliness of the kitchen and dishes. If you cook in dirt, then the food will acquire harmful negative properties and even healthy foods will not bring any benefit to those who eat them.
• The mood when cooking should be good. Feel as if it is not you who are preparing the food, but the pure energy passing through you. Think only good things during this magical process. When cooking for someone, think about that person's well-being and mentally wish them happiness. Energy is extremely important. The taste of your dish will depend on it by 50%.

Cooking methods

Of all the cooking methods, of which there are quite a few - boiling in water, steaming, stewing, frying, baking, drying, drying, pickling, salting, pickling, etc. - the most useful are considered to be boiling in water and steaming, stewing, baking , drying, pickling. Other cooking methods have their drawbacks. For example, when frying, you have to use a lot of oil, as a result of which many people’s favorite crispy crust forms on the product, but it is this that makes the dish harmful. When salting and pickling, a large amount of salt is used, the dangers of which have been written enough. Fruits and berries are best stored in the freezer, because... Making jam requires a lot of sugar, which also does not benefit our body.

Let's look at the most useful ways to prepare food:

Cooking over an open fire

You don't need to use oil for this. This method is perfect for frying cutlets, thin pieces of pork or fish, anything that has time to fry quickly. For dressing, you can use soy sauce or rice vinegar. The advantage of this method is quick cooking and the opportunity to get tasty and low-fat food.

Air fryer

A method of cooking using hot air that circulates around food placed on a grill. With this method of cooking, food retains vitamins and useful substances, and what’s important, it doesn’t burn. The food turns out to be low-fat, because... All the fat released by the food flows into a special section of the air fryer. When using an air fryer, it is important not to overcook food - the darker the food, the more harmful it is. The air fryer is best suited for frying. fatty meat And juicy vegetables(eggplant, zucchini, tomatoes).

Steaming food

This is probably the healthiest way to cook food. When steamed, products retain their nutritional value, vitamins and microelements. This method does not require fat at all. During the cooking process, hot steam covers all ingredients. This technique is ideal for cooking fish, mushrooms, vegetables, minced meat, rice, puddings, souffles, seafood dishes, eggs, potatoes. Steamed food is recommended for consumption by people with digestive diseases, cardiovascular system, as well as for those who want to lose weight. This food is also recommended for children, pregnant women and the elderly.

The advantage of a double boiler is that the food in it does not dry out or burn. It can be used to reheat or defrost food.

Another disadvantage of a double boiler is that not everyone likes the taste of such food. The dishes turn out to be not so tasty, but rather lean in taste. To improve the taste of a dish, you can pour it soy sauce or lemon juice, and also use aromatic herbs.

Cooking in water

One of the main culinary processes. Particularly useful is the method of cooking food in boiling water. The food becomes unusually tender and nourishes the water with its aroma and taste.

Wrap

A method that combines steaming and baking. Good way cook chicken or fish. To do this, wrap the food in foil and bake in the oven.

Juicers

For real cooking natural juice use juicers. Freshly squeezed juices contain many useful substances and vitamins; they are also distinguished by a high concentration of biologically active substances, which are quickly absorbed by the body and begin to actively participate in the metabolic process.

Most foods need to be cooked to improve flavor and digestibility, and the method you choose depends on your intentions. Heat treatment gives products a pleasant taste, texture and appearance; its duration is determined by your ideas about the optimal taste of the dish you intend to receive.

I suggest you take a closer look at the main methods of preparing food.

Cooking.

Boiling is one of the most common methods of heat treatment; involves heating the product in liquid or through steam. The duration of cooking depends on the temperature of the thermal environment and the properties of the product. The higher the cooking temperature, the faster product reaches readiness. You can cook food in liquid in open or closed containers; Cooking in an open container occurs at a temperature from 98 to 100 0 C, and in a hermetically sealed container - at a temperature above 110 0 C.

Cooking using the main method. The product is completely immersed in the liquid and must remain covered with it throughout the cooking process; During prolonged cooking, excess evaporation occurs; in this case, you just need to add hot liquid, otherwise some part of the product may turn out to be undercooked or dry.

When cooking most foods, you need to skim any foam (and fat) that forms from the surface of the liquid, both at the first boil and throughout the cooking process. Foam should be removed from the surface of the liquid with a spoon, not a slotted spoon, since a slotted spoon removes foam less thoroughly. If foam forms on the walls of the pan, it should be removed with a soft, damp cloth. If this is not done in a timely manner, the liquid in which the product is cooked and, consequently, the prepared dish will be spoiled. If you are going to add various vegetables, seasonings, spices and herbs to a cooked product, then you should put them in the pan after the first skim, otherwise dirty residue will stick to them.

The intensity of boiling during cooking depends on the quality and density of the product. For example, tender meats or poultry are cooked over low heat, at a low simmer. But tough varieties of meat should be cooked at a more intense boil, but in no case boiling - this only leads to uneven boiling, and the surface of the product bursts and becomes fibrous; in extreme situations, your meat may simply fall apart.

To preserve taste fresh meat or birds place them in boiling water, this helps to “seal” the surface of the product and preserve its taste inside. But only if you don't cook the broth! As you remember, when boiling broths, we need to extract the maximum flavor and extractive substances from bones and meat, so we fill the broth products with cold water.

Root vegetables and cereals are usually placed in cold water for cooking. Pasta is dipped in boiling water with the addition of olive oil so that they don't stick together. And if you are going to cook green vegetables, then they should be placed in boiling salted water immediately after it boils and then brought to a boil again as quickly as possible; this will help preserve them green and will reduce the loss of valuable vitamins.

But the term “boiled” when applied to fish is wrong! The fish is never boiled because the movement of the boiling liquid destroys its delicate flesh. Fish should be prepared by steaming or poaching.

Do not forget that the time required to cook the product must be controlled in order to stop the process in time when the product is ready. If this moment is missed, the product will be overcooked, may burst and even fall into pieces.

Steaming is a method of heat treatment of a product when it is heated with steam generated from a boiling liquid under pressure. At home, we use modern steamers or a deep container with holes for steaming, which we place in a pan with boiling liquid (avoiding contact with it) and cover with a lid. In this case, the steam pressure increases only at the edges of our home steamer, but this is enough to cook most dishes. The advantage of this method of heat treatment is the preservation of the beneficial qualities of the products, but the disadvantages include the inability to preserve the juices released during cooking, as well as possible changes in the taste and aroma of the prepared dish. When steaming, you can add herbs, spices and other seasonings to the boiling liquid to flavor the resulting steam.

You can steam fish, meat, poultry, vegetables and even puddings (just remember to cover the puddings with film to avoid contact with condensation).

Water bath indirectly refers to cooking, but this method of heat treatment is indispensable when it comes to preparing sauces or creams that contain whole eggs or egg yolks, and also if you need to melt chocolate or soaked gelatin. Water bath They arrange it this way: fill a large container with water, bring it to a low boil, place a smaller container (without holes) on top, which contains the ingredients necessary for cooking in a water bath. The container is not covered with a lid. The heat treatment temperature is no higher than 90 0 C and can be adjusted downwards in accordance with your requirements for the water bath.

Allowance (sewing).

This method of thermal cooking is closely related to boiling. The product is processed in a liquid that is kept as close to the boiling point as possible, but without discernible movement in it. As a rule, the temperature during poaching is around 93-95 0 C. Water, broth, broth, wine, milk (pure or diluted) or the own juice of the product being processed can be used as a poaching liquid for the main product. The choice of liquid for poaching a particular product is determined by the conditions of the recipe or the degree of their compatibility.

Sewing most suitable for delicate products for which prolonged aggressive treatment is not recommended heat treatment. This method is widely used for cooking fish, poultry, game, some types of offal, eggs, fruit, quenelles, soufflés, and dumplings.

There are 2 similar types of allowance:

• TO when the product is completely immersed in liquid and the cooking process is identical to cooking, but occurs at lower temperatures and without movement of the liquid. For this type of allowance, choose the most delicate products, and as a liquid, use not water, but broth or some kind of aromatic decoction. This will add flavor that may be missing from the product itself.
• When “fine poaching” is performed on small pieces of fish, meat, poultry or game that are denser in texture. With this method, the product is placed on a lubricated butter frying pan, covered with oiled paper or a tight lid to prevent drying out and discoloration of its surface and placed in a moderately preheated oven (about 190 0 C), where it is allowed in own juice until ready. The liquid formed by this method of poaching can be used as an accompanying sauce for the finished dish.

Roasting.

This type of basic heat treatment of products in direct contact with fat or without fat at a temperature that ensures the formation of a specific crust on their surface.

There are the following types of frying foods:

• shallow frying;
• deep frying;
• stir frying;
• roasting in the oven;
• elation;
• cutting;
• open frying m fire.

I will tell you in detail each of the methods of frying foods.

Shallow frying. Shallow frying means frying in a frying pan in a small amount of fat at a temperature of 140 0 C to 150 0 C. The fat used is butter, ghee, vegetable oil or pure animal fat. Shallow frying is an excellent way to prepare prime cuts of meat, poultry, game, fish fillets, small and medium-sized whole fish, eggs, some prepared prepared foods (cutlets, sausages), as well as root vegetables and vegetables. This method of heat treatment is often used as one of the stages in the preparation of various dishes.

If you are going to fry fairly large foods this way, it is better to use a shallow, wide frying pan or a saucepan with a thick bottom. A heavy, deep wok with curved edges is more suitable for fried foods. quick method with stirring.

When frying in low fat, it is important to remember the following points:

• the fat should be hot enough to quickly seal and brown the outer surface of the pieces of food being fried;
• The size of the frying pan should be selected taking into account the upcoming volume of products: the bottom of the frying pan should be practically covered with the pieces being fried. Exposed areas of fat quickly overheat, begin to burn and smoke, this will inevitably lead to spoilage of the product you are frying.if necessary, if the pieces to be fried are thick, the heat of the pan should be reduced or moved to the side so that the food is fried more slowly until done and does not burn on the outside or remain raw on the inside;
• small pieces need to be fried constantly high temperature, while turning it over quickly and often;
• It is recommended to use the sediment and juices remaining in the frying pan after frying foods (not breaded) for preparing accompaniments.waiting sauces for the finished dish.

Deep frying. With this method of frying, the product is exposed to temperature while being completely immersed in fat. We know this method as deep frying method. The frying temperature ranges from 160 0 C to 195 0 C (depending on the type of product being fried, its size and thickness of the pieces), the process proceeds very quickly due to the penetration of heat from all sides simultaneously. Fat for deep-frying should be taken 4-6 times more than the portion of product immersed in it at a time.

Suitable for deep frying better quality varieties meat, poultry, some types of fish, vegetables (including potatoes), some fruits, ready-made semi-finished products and dough products. Some foods are first sprinkled with seasonings, flour, egg, or breadcrumbs before being deep-fried. Deep frying fat must be hot enough to instantly seal the outside surface of the product. Otherwise, the fat will be absorbed into the product, and the juices from it will seep into the deep fryer. All products that have been fried in large quantities fat, before serving, they need to be thoroughly dried on a well-absorbent material (paper kitchen towels are excellent for this purpose).

Because the temperature of boiling fat is very high, be extremely careful when working with deep fat!

Stir frying- Asian way of frying food. We know it as stir-fry ( English – stir-fry). Frying is done quickly, at high temperature and continuous stirring. For this frying method, a special wok frying pan is used, which, due to its shape, heats up the whole thing during frying and requires little oil for frying. First heat the wok without oil, then pour it in; As a result, the surface of the pan is hotter than the oil and the food does not stick to the surface of the pan.

Meat, poultry, seafood, vegetables and some types of noodles are great for frying using this method. Stir-fry foods should be cut into small pieces and placed in the wok intermittently, depending on their hardness and density. Under no circumstances should the frying pan be overloaded with food, otherwise they will be stewed rather than fried. Stir-fry foods should be cooked just before serving to ensure they retain their crunchy texture and beneficial properties A.

Roasting in the oven involves heat treatment of the product under the influence of uniform dry heat and occurs at temperatures from 150 0 C to 290 0 C. It is great if your oven has combined heating levels and a grill. It is necessary to ensure uniform distribution of heat; for this, the pieces of product are placed above the baking sheet so that they do not come into contact with it (for example, on a heat-resistant grill or spit). This method is suitable for roasting prime cuts of meat, poultry or game; less often - some types of fish and vegetables. The main condition for the suitability of any piece of meat for frying in the oven is that it must be covered with a thick layer of fat, and some of it must be present inside the piece. If the piece of meat that you have chosen for frying in the oven is lean, then it must be stuffed with pieces of lard and covered with strips of fat on top to protect the meat from unnecessary drying out. Vegetables need to be greased vegetable oil or sealed in the omentum (thin fold of fat surrounding the peritoneum meat carcass). The meat should be placed in a well-heated oven and during the cooking process it should be regularly basted with the juice and fat formed from frying. But if, when frying in the oven, you cover the meat or poultry, or wrap it in foil, you will not achieve the necessary qualities of the roast and gravy, and the surface of the food will not acquire the necessary color and crust. Make sure the oven and room are well ventilated when using this frying method - without adequate ventilation, smoke from burning fat will ruin not only the product, but also your mood.

Poeling- This is a method of frying in the oven when the product is placed in a frying pan (or baking sheet) greased with natural fat, butter or vegetable oil. Cover the pan with a lid to retain the juices and aromas of the product and add seasonings, vegetable roots or herbs to the roast. But liquid is not added to the product being fried, otherwise the frying process will become more like browning (frying in liquid). However, when aerating, it is acceptable to add a small amount of fortified wine to the roast during later stages of cooking. Tender pieces of meat, poultry, game, and some offal are suitable for this type of frying.

In general, the frying process should occur at a slightly higher temperature than open frying of the same pieces. The process must be accompanied by pouring over the resulting fats and juices, this will give the product the desired color and glazing. If you're frying large pieces meat, then at the end of cooking the lid from the pan can be removed so that a beautiful crust forms on the product.

Brewing – a method of frying in the oven, where the product is immersed in a container of liquid (not to be confused with stewing, where the product is cooked in a small amount of low-boiling liquid). Brewing takes a long time, this method is suitable for tough pieces of meat or poultry; can also be bruised durum varieties fish and some types of dense vegetables.

For meat and poultry, the process usually begins by pre-searing the product in a pan to seal the surface and impart flavor. Then the pieces of the prepared product are laid out on a layer of roots and herbs (if the recipe calls for them) and filled with liquid. The liquid used is broths, wines, marinades, sauces or combinations thereof. The fish is not pre-sealed in a frying pan, and it is recommended to use broths or wine rather than sauces as a liquid.

The cutting liquid should never cover the entire product, only ⅔ of its volume is sufficient. The heat treatment itself should take place slowly and evenly; the pieces can sometimes be turned over and watered with the liquid in which they are cooked. The size of the dish for cutting should be such as to freely accommodate the product and liquid. To prevent unwanted evaporation, cover the container with a tight lid. The liquid remaining after browning must be used as a sauce for the finished dish.

Roasting over an open fire a very popular way of cooking. The product is processed by heat directed onto the product from below, and its source can be coals or firewood. Fuel for frying over an open fire should be chosen so that it has a beneficial effect on the taste of the food being fried. When choosing a product for frying over an open fire, consider its texture so that it does not fall apart during heat treatment. You can fry food over the fire on a spit, grill or skewers; If you fry on a grill, do not forget to pre-grease it with oil and heat it over high heat. If necessary, regularly lubricate the frying product with vegetable oil, fat or marinade in which it was prepared. It is advisable to move the product with spatulas, and under no circumstances pierce it with a knife or fork, otherwise all the juice will flow out of it.

Extinguishing. In this method of cooking, the food is exposed to heat while being placed in a minimal amount of liquid or sauce. After stewing, the product and the liquid in which it was stewed are served together. In many cases, the ingredients themselves are enough to thicken the gravy, but sometimes liquid can be added.

The dish can be stewed either on the stove or in the oven. The quenching temperature is selected appropriately for the volume of product and the time required for its preparation.

It is very important to choose the proportions of liquid and main product for stewing. The stewing container should not be too large, but comfortable enough to accommodate all the ingredients. The dish in which the dish is stewed is covered with a tight-fitting lid - this minimizes the evaporation of liquid and makes richer taste and the aroma of the product.

Braising is suitable for slow cooking of tough meat or poultry that must first be cut into small pieces. It is also recommended to stew inexpensive or coarse fish with the addition of aromatic liquid. But it’s best to stew vegetables yourself; They usually release enough juices without drying out or burning, especially if the stewing pan is covered with a tight-fitting lid and is in the oven.

Baking (roasting)- the last of the main methods of cooking. When baked, the product is exposed to the convection dry heat of the oven. The degree of dry heat may vary due to steam rising from the food being cooked during the baking process; in some cases, especially when baking special types of bread, steam is specially added to achieve best result. The temperature for baking is selected in accordance with the recipe for preparing the dish and its volume.

Baking is most often used to prepare flour and confectionery products, a variety of casseroles and pasta dishes (for example, lasagna). For general baking, a household kitchen oven is quite suitable, but it must be carefully monitored. Temperature in household oven difficult to keep under precise control because different parts oven there is a big difference in heating.

This is all that can be said about the basic methods of preparing food. I hope that the article will be useful to you, despite the fact that it turned out to be quite lengthy; Well, that’s why it’s a theory, everything is based on it!

I wish you success in mastering the basic methods of cooking. In all recipes we will definitely use these methods or their combinations.

I will also be glad to receive feedback on your cooking experience based on the materials in my article.

Greetings to all lovers of a healthy lifestyle and sports!

Building a dream figure is not only a competent training program in fitness centers, gyms, at home it is still healthy and proper diet food. At proper nutrition not an unimportant point are methods of preparing food from products. How to minimize the loss of vitamins and nutrients from food elements and preserve nutritional value. Let's look at it, sort it out, put it into pieces.

The Healthiest Meal Cooking Methods for Athletic People

Since ancient times, man has learned many ways of culinary processing of the gifts of the earth, sea, and sky. Over the years, many techniques have been improved, and when people began to pay closer attention to their bodies, healthy food preparation came into practice. The products themselves were taken into account, which can be eaten raw or subjected to heat treatment. If you want to maintain a slim figure, dial muscle mass Without fatty deposits, prepare your own food in the following ways.

Boiling

Nutritionists around the world consider the method of processing foods with similar effects to be the most useful. When boiled, beneficial microelements are preserved and evaporate. harmful additives. For the most part relate to meat products, but it’s better not to overcook the vegetables. Boiled colored elements will bring minimal benefit to the body, and it will not be the best. The absence of oil during cooking allows you to make the dish less caloric. Even high-calorie meat can turn into an element for girls on diets. If you are counting calories, take note of the caloric content boiled beef 2 times less fried zucchini. The human digestive system likes it for its ease of absorption. Of course, taste is lost with this method, but something needs to be sacrificed.

For a couple

I give second place to a couple like in a useful way cooking. Why? Nutrients are retained, food does not burn, color and juiciness are preserved, and the result is a low-calorie dish. Fish and vegetables are excellent for the described technique. Steam food during reset period excess weight gives saturation, “nails” the feeling of hunger. But meat pieces Not suitable for steaming. Failure to complete steam treatment can lead to breakdown. digestive system, health in general. Many people do not like the bland state; to improve the taste, use the services.

Extinguishing

The presented method differs from cooking with a minimal amount of liquid poured in, a low boiling point, and the use of modern thick-walled cookware. The taste of stewed food is more aromatic. Regarding safety useful elements Opinions were divided. Long time When cooking vegetables, most vitamins evaporate; in protein products, on the contrary, the fibers soften and absorption is more efficient. Some fruits, on the contrary, when stewed, receive additional beneficial properties when enzymes are released. Calorie content when stewing is at an average level.

Other cooking methods

Now let's move on to the heat treatment methods used by people, but I would not put athletes and fitness models next to the above for healthy nutrition. If anyone disagrees, please share in the comments.

Baking

A method for the lazy. I installed it, turned it on and left. The main thing is not to forget to pull it out in time. I will not classify this technique as a healthy method of cooking for fit people watching their weight, but it should be described. I will especially highlight the meat. Extracted fats from a piece in the oven, if exposed to high temperatures for a long time, will not do any good. Glycemic index high, eating such prepared foods increases blood sugar levels. Vegetables didn’t go anywhere, especially those sprouting from the ground (beets). Retains nutritional value.

Frying

The addition will be utensils - a frying pan and oil. Foods prepared in the favorite way of most overweight people add additional fat, which absorbs the object in the pan from the oil. Sometimes products burn and the resulting carcinogenic elements become hazardous to health. The caloric content is off the charts. If you can't live without fried foods, use pans with non-stick coating, replace vegetable oil with olive oil.

Grilled

I'll take the grill to modern way cooking. Technical options: air grill, electric grill. The worst option is an open fire in nature. This includes the favorite kebab of meat and fish on the grill. You need to approach the coals wisely. They should not be very hot, but also not burn. For tasty meat to be beneficial, it must be cooked completely, not just on the outside. Avoid burning. Minimize the use of ignitions and chemical kindling. Many seasoned grillers suggest baking in the oven first, then moving outside.

If you want to get the maximum benefit for your body without wasting time on cooking, but using your training time to pump up your muscles, order meals from professionals. Any nuances will be heard and selected.

Sometimes you just forget what a term means. Blanch, season, saute, yarn, bread and much more...

Methods of cooking, cooking techniques, cooking products, thermal and non-thermal processing of products and other methods of preparing food.

For you a small dictionary of cooking (cooking) food.

Abilization - Abilize. (verb). The term means careful, comprehensive processing of a product. To bilify a bird means to pluck, gut and singe it; abilify meat - clean it of skin, films, tendons; abilify the fish - clean it of scales, mucus, piercing fins, scutes (in sturgeon), as well as gut it and wash it. The term is convenient because its meaning covers the entire sum of actions primary processing food raw materials.

Barding . Bard (verb) - prepare game or bird for cooking. From the word border(English) - carcass wrapping lard to prevent it from unfolding when frying on a spit, pinching fillet rolls with skewers, securing the carcass after stuffing with filling.

Blanching , (eg blanched fish, blanched vegetables) - short-term treatment with boiling water or steam. Blanch the tomatoes to remove the skins green peas for softening, meat and fish, herbs before freezing, etc. Blanching method - the product is doused with boiling water or steam in a sealed container or immersed in boiling water (for 0.5 - 5 minutes). At the same time, the product does not lose its natural vitamins, but often changes color to a lighter one.

Digestion - method of cooking, heat treatment, when the product, for example conditionally edible mushrooms pork, boiled with a small amount of water, with the addition of salt or vinegar in order to remove bitterness and odor or inedible components. The water must be drained and further prepared in the usual way.

Soaking - an alternative to boiling, for the same purpose, to remove bitterness or inedible components, soaking occurs in cold water, water is changed every 4 hours.

Gelation - adding gelatin or aga-agar to a dish (for sweet dishes, marmalade), this is how jellied meat, aspic, and various jelly are prepared.

Pickling- to ferment something (for example, cucumbers, cabbage, apples, etc.) Ferment (verb) - from the word kvass, it is prepared for several days, without vinegar or other additives. So cabbage, cucumbers, apples are fermented in a natural way. In Rus' in wooden barrels, in the cellar fermented products stood almost until the next harvest, if they were not eaten earlier.

Canning - a method of preserving food in hermetically sealed containers, subjected to heat treatment sufficient for subsequent storage at room temperature.

Leeching- thickening a dish, such as a sauce. To do this, add flour, starch or eggs.

Pickling - the practice of adding vinegar or lemon juice in canned foods with low acidity in quantities sufficient to bring their pH to 4.6 or lower. Properly marinated foods can be safely processed in a sterilization pan and can also be stored at room temperature.

Sauteing - frying something in fat or oil until softened, for example, you can saute onions and carrots for soups or main courses, sauté flour - it will become crumbly and darken, and when added to a soup or stew, it will not curl into lumps, giving dishes the necessary thickness. Sautéing of vegetables is also used for subsequent chopping, for example into squash or other vegetable caviar.

Pasteurization - heating certain types of food sufficiently to destroy the most heat-resistant pathogenic microorganisms that are associated with these products. Pasteurization is carried out at a water temperature in the pan of 85-90°C. Usually sour foods, marinades, cherries, apples. For less acidic foods needed sterilization - the temperature must be above 100°C, even up to 120°C.

Let go- in cooking, this means simmering food for some time with a small amount of water in a tightly closed container. For example, skipping onions and carrots is done with water, and sautéing is the same thing, but with a small amount of oil.

Yarn- an outdated expression that means frying at high temperature in oil. Modern analogue words to spin - deep-fry, deep-fry.

Salting- Preservative action table salt based on the fact that when its concentration is 10 percent or more, the vital activity of most microorganisms ceases. This method is used for salting fish, meat and other products.

Flambing - a method of cooking in which a dish (usually meat or fish) is subjected to open fire, that is, poured with cognac, vodka or other strong alcohol, set on fire and the alcohol burns, and the dish acquires new taste qualities, a unique taste and aroma.

Deep fry, deep fry - quickly fry in a large amount of hot oil until a crispy crust forms. This is how pasties, pieces of chicken, etc. are prepared. Deep-frying food is one of the common methods of cooking.