On food and cooking the science and lore of the kitchen ( PDFDrive ) 1462
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Steaming:HeatingbyVaporCondensation
andConvection
Pan-FryingandSautéing:Conduction
DeepFrying:OilConvection
Microwaving:MicrowaveRadiation
UtensilMaterials
The Different Behaviors of Metals and
Ceramics
Ceramics
Aluminum
Copper
IronandSteel
StainlessSteel
Tin
Each of the basic methods of cooking, from
grilling over a fire to irradiating in a
microwave oven, has its own particular
influence on food. This chapter briefly
explains how these methods work, and
describes the properties of the various metal
andceramicutensilsweusetoheatfoods.
First,though,it’sgoodtoconsideran
importanttransformationthatfoodsundergo
whenthey’resubjectedtosufficientheat,no
matterwhatthecookingmethod.The
browningreactionscomeupineverychapter
thisbook.Theyhaveremarkableeffectson
boththeflavorandappearanceofahostof
foods,fromcondensedmilktogrilledmeats,
fromchocolatetobeer.
BrowningReactionsandFlavor
Whilethechemicalchangescausedby
moderateheatmodifyorintensifyflavorsthat
areintrinsictoafood,thebrowningreactions
producenewflavors,flavorsthatare
characteristicofthecookingprocess.These
reactionsarenamedforthetypicalcolorsthat
theyalsocreate,whichmayactuallyrange
fromyellowtoredtoblack,dependingonthe
conditions.
Caramelization
