On food and cooking the science and lore of the kitchen ( PDFDrive ) 1475
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (168.56 KB, 2 trang )
pot(thisiswhywecanreachintoahotoven
withoutimmediatelyburningourhand).
Convectionovensincreasetherateofheat
transferbyusingfanstoforcemoreair
movement,andsignificantlyreducebaking
times.
Becausebakingrequiresafairly
sophisticatedcontainer,itwasprobablyalate
additiontotheculinaryrepertoire.The
earliestovensseemtohaveaccompaniedthe
refinementofbreadmakingaround3000BCE
inEgypt;theywerehollowconesofclaythat
containedalayerofcoals,withthebread
stuckontoaninsidewall.Asarelatively
compactmetalboxeasilyinstalledin
individualhomes,themodernovendatesfrom
thelate19thcentury.Beforethen,mostmeat
cookingwasdoneoverthefire.
BoilingandSimmering:WaterConvection
Inboilinganditslower-temperatureversions,
simmeringandpoaching,foodisheatedby
theconvectioncurrentsinhotwater.The
maximumtemperaturepossibleistheboiling
point,212ºF/100ºCatsealevel,whichis
usuallynothighenoughforthese“moist”
cookingmethodstotriggerbrowning
reactions.Despitetherelativelylowcooking
temperature,boilingisaveryefficient
process.Theentiresurfaceofthefoodisin
contactwiththecookingmedium,andwater
isdenseenoughthatitsmoleculesconstantly
collidewiththefoodandrapidlyimparttheir
energytoit.
Asacookingtechnique,boilingprobably
followedroastingandprecededbaking.It
requirescontainersthatarebothwater-and
fireproof,andsoprobablyhadtoawaitthe
developmentofpottery,around10,000years
ago.
TheBoilingPoint:AReliableLandmark It
isn’t always easy for the cook to recognize
