Temperature (meat)
The cooking is a kind of preparation or preservation of food, while they are convicted by the supply of energy in an enjoyable state. Cooking causes a relaxation of the food as well as denaturation of proteins (ugs. protein coagulation ), a cell disruption, a starch gelatinization and a change in taste. Microorganisms are killed by the energy input during cooking or at least to cause health concerns reduced (see also: pasteurization, sterilization). Thermally labile toxins ( eg, in fungi and Solanaceae ) are destroyed by cooking. Furthermore, the connections between the plant or dissolved meat fibers. Through the cell disruption, the cells are full of holes, which flavors or flavor precursors are released and the digestion and absorption of nutrients is facilitated.
Colloquially cooking and the general preparation of food with cooking is used synonymously.
The cooking can be divided as following according to the method:
- 2.1 pan frying
- 2.2 sauteing
- 2.3 roasting / baking in the oven
- 2.4 Direct grilling
- 2.5 Indirect grilling
- 2.6 frying
- 2.7 braising
- 2.8 microwaves
- 3.1 doneness of meat
Moisture cooking techniques
Moisture cooking methods are cooking techniques with the aid of water. Due to the presence of hot water or steam dehydration is avoided, but no crusts are formed due to the moist cooking conditions.
Cooking
As cooking is defined as the cooking in water at the boiling point of about 100 ° C. You can either pass on the raw materials already in the cold state, or only admit into the boiling water. The former favors the leaching, which is sometimes desired. Cooking is carried out usually in a metal pot on an electric or gas stove.
Fine distinction is bubbly boil, where the water vapor escapes in bubbles and the food mixing, which is, for example, when cooking pasta desired. In contrast, the simmering (English (to) simmer ), in which only little heat is supplied, no steam bubbles and the food remains gentle calm.
Food is retained on a sieve with the water in the steam. This Leaching can be minimized. The vapor also reaches a temperature of 100 ° C. Vapors is carried out as in cooking usually in a saucepan, but with strainer.
Stew
When steaming is called cooking with very little liquid. Often some fat is added. The liquid often originates from the food itself
A special form of Dünstens is the glazing of sugary vegetables. The sugars are released from the vegetables ( carrots, chestnuts, etc.) and result at the end of the cooking time a syrupy liquid that is by turning to a glaze coating on the vegetables.
Poaching
Poaching or poaching (eg poached eggs ) is performed at 75 to 95 ° C. The delicate foods (eggs, tender vegetables ) are not destroyed thereby, as might be the case with the cooking. An egg mass up to max. Heat 85 ° C is known as pull off to the Rose. Blown on the back of a wooden spoon, they will then be distributed wave, which is reminiscent of a rose. In an ice mass ( eg for the production of cream ice, Bavarian cream, ...), make sure that the temperature of 85 ° C is not exceeded, otherwise the proteins clump together too much and to separate from the mass which the mass loses their bond. Thus, the mass loses its suppleness and it arises when consuming a gritty home feel on the tongue.
Pressure cooking
When pressure cooking is called the boiling or steaming in a tightly closed container. At normal atmospheric pressure, water boils at 100 ° C. More heat causes the escape of steam, but no further increase in temperature.
In the pressure cooker, the water vapor is retained and builds a positive pressure on. Can thereby be heated up to about 120 ° C water. The higher cooking temperature results in a shortening of the cooking time.
While the temperature is increased only by about 20 ° C, but starting starch gelatinisation and protein coagulation only at about 70 ° C, so that an essential acceleration of the cooking process is achieved.
Low temperature cooking
Under low temperature cooking is defined as the gentle slow cooking ( and hot holding ) with small temperature differences of 20 to 30 ° C between the device and the desired cooking product core temperature, for example roast beef - cooked at about 65 ° C to 80 ° C - particularly tender and also only suffers a small weight loss due to dehydration.
Vacuum cooking
Vacuum cooking (Fr. sous- vide ) to cooking food is vacuum packed after a searing in a bag. This reduces oxidation and evaporation of volatile flavors of the food during the subsequent cooking. Most of the vacuum bag is cooked at low temperatures.
Dry cooking methods
When dry cooking techniques is called cooking techniques without water, eg roast ( contact), baking ( convection) or frying ( fat). Due to the comparatively high temperatures and the absence of water, a crust is formed on the food. Typical reactions are the Maillard reaction and caramelization of carbohydrates in parallel also contained in the food. From 180 ° C also begin Verkohlungsprozesse.
Pan frying
Roasting is used (in addition to simple heating ) the formation of aroma substances by the Maillard reaction during the formation of the crust. Unlike the cooking can direct heat supply via the pan bottom temperature of over 100 ° C, with the uncoated cups theoretically even several hundred degrees can be achieved. In principle, the cup is only heated before first in order to achieve some fat or oil heat a pan -circuit between surface area and food, and then the food is added. Therefore, the addition of some fat or oil even with non-stick pans is required. By the heat of the proteins on the pan base side facing coagulate more quickly than the rest, therefore, the food is usually turned.
The previously adopted and of Justus von Liebig publicized theory, the outer layer would hold back by a "sealing" the juices inside, is now refuted food chemically. Also, you can for example yourself occasionally - especially with light pressure - see the exit of meat juice from the clotted surface. If also can not be of a complete seal, the speech, the loss of juice is still at least somewhat lower than on a bare surface.
Due to the comparatively strong heat shock, however, there is an extremely high risk that the meat is tough and dry out, why are valuable pieces of meat these days seared very briefly sharply in professional kitchens and otherwise cooked gently in the oven to finish.
For roasting anhydrous and volatile organic compounds poor fats are used. Water containing fats squirt and therefore can not become hot enough. Impurities reduce the temperature stability ( smoke point ), above which the fat decomposes in often harmful substances. The heated fat causes a uniform contact of the food with the pan, even with an irregular surface, and often also affects the taste.
Sauté
When sautéing the food is first cut into small pieces, and then placed over high heat and low in fat in a special pan. It must be cooked just enough to be admitted that everything can be on the pan bottom. By tilting the pan the food is turned over and fry on all sides. Because of the high temperatures butter is not suitable for sauteing. Mostly, however, after sauteing, just before served yet added a little butter to enhance the flavor.
Similarly, the stir-frying in a wok.
Roasting / baking in the oven
Meat is browned before the final roasting in the oven usually at very high temperature and then further cooked at varying depending on the thickness and type of meat temperature which is often between 70 and 120 ° C. In the preparation of cakes, breads and other baked goods searing omitted, and the temperatures ranging from 140 to over 200 ° C usually much higher.
A normal oven cooks by radiant heat, while in the convection oven convection heat addition is added, creating a cooking time reduction through improved heat transfer at the same time a higher liquid loss occurs.
Direct grilling
For direct grilling is cooked by radiant heat and very high temperature by the food is placed under or between two heat sources, which contributes to very fast crusting. With proper grilling most of the juice remains in the food. To prevent the drying out on the edge of this is often coated with oil or grease.
Indirect grilling
When indirect grilling the grilled food is cooked in a closed vessel at low temperatures. No crust forms on the surface of the food to be grilled.
The main advantage of the indirect grilling is that thick food is evenly cooked, because the heat has sufficient time to penetrate into the interior. In addition, the gravy is retained and the turning the food is eliminated. Furthermore, no fat can drip onto the charcoal and so on evaporation no harmful substances can occur. The disadvantage is a significant extension of the cooking time. By adding damp pieces of wood for charcoal flavor may be affected; putting up a container with water or beer in the grill makes the grilling particularly juicy.
In a kettle grill, the grilled food is placed so that the heat reaches the food to be grilled indirectly by reflection on the inside of the kettle grills. In a smoker, however, the grilled food is cooked in hot smoke, see Barbecue
Deep-fry
Frying is cooking in the floating fat at about 140 to 180 ° C. The hot fat surrounds the food from all sides. It may only heat- resistant grease be used. During frying, the fat partly enters into the food, which on the one hand a change in taste, usually causes improvement, on the other hand is not always desirable for nutritional reasons. During frying occurs by the introduction of the frozen goods (example: Industrially prefabricated french fries) and the evaporation of water, a considerable heat loss, leading to the sudden reduction of the temperature of the hot fat. Similarly, a greater weight loss due the evaporation of water, which is compensated by the penetration of the fat only partially. A portion of cooking oil when frying penetrates into the fried food, four times as much, however, penetrates during cooling, when the water vapor condenses in the fried food and a vacuum would leave. The Frittierfettanteil is dependent on the type of deep-fried, the ratio of surface area to mass of the deep-fried and the design of draining. French fries contain for example about 6-12 % frying oil.
Stew
Braising is a combination of searing and then cooking, for example, when braised. For braising meat is to bindegewebsreiches.
Microwaves
Microwave ovens heat food by exciting the hydrated water molecules by means of electromagnetic radiation of appropriate frequency, just the microwave. Since the radiation has a gargutabhängige and thus finite penetration depth, the heating on the outside of the cooking starts. The effect is similar to that of cooking due to the closed cooking chamber and of the resulting high humidity.
See also: Poaching
Cooking times
When cooking time or cooking time, the time duration is referred to, which has to cook a food in order to then be edible and digestible for consumption.
The cooking time is the cooking appliance, the applied method of cooking and the food to be cooked being used. At the same time play preferences in relation to the definition of " a food is even" an important role.
Doneness of meat
To measure the core temperature of the piece of meat, a meat thermometer is inserted into the piece of meat that the probe tip is in the center of the thickest part. The core temperatures in the table correspond to the temperature, which has the meat at the time of serving. Corresponding to the temperature compensation should be considered where the meat is subjected to the stick out. For example, to beef it will serve as Saignant cooked in a convection oven at 180 ° C and removed from the oven at a core temperature of 38 ° C. When standing off in a warm environment, the core temperature then rises up to 48 ° C. If the oven temperature is only 20 ° C above the cooking temperature to be achieved it is called low-temperature cooking. In this case there is only a low temperature equalization. Thus, the meat is cooked through to reach the desired temperature.