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Perfect Frying with Silit
PERFECT FRYING WITH SILIT. Pure cooking enjoyment. EVERYTHING YOU NEED FOR HEALTH- CONSCIOUS CONTEMPORARY COOKING. Saving time and energy while cultivating an appreciation for high-quality and health-conscious cooking constitutes an integral aspect of a modern lifestyle. Making kitchens more attractive and cooking tastier and healthier – this is the intention behind Silit’s ongoing efforts to create new things, a unique mixture of sustainable quality, innovation, design and functionality. Silit pans are made of high-quality, durable materials. They correspond the ideal way with today’s demand for a sustain- able lifestyle with more pleasure and better quality of life. Silit – your brand for culinary pleasure and sustainability. WE HAVE THE PAN YOU WANT. When buying a frying pan, go for the following "fry-proof" YOU CAN BET ON IT. arguments: You desire a pan that makes cooking fun? Which makes The pan must have a certain weight – well-balanced everything you cook a smashing success? Which allows for material thickness gives a pan stability and robustness energy-efficient frying? A pan that lasts long and looks good for everyday use. at the same time? The base of the pan in particular must have a certain This is what we expect of each and every Silit pan. We take thickness – to prevent it from warping and to ensure your wishes seriously and this has made us the leading provider long heat storage. of comprehensive pan competency. Every Silit pan is a quality product. A dark frying surface is ideal – because it absorbs heat better, guaranteeing optimal frying results. The base of the pan should have a slightly concave base when it is cold – because when the material heats up it expands, and then it will lie flat on the cooking zone. -
Cooking System Interactions: Comatibility Of
COOKING SYSTEM INTERACTIONS: COMATIBILITY OF ENERGY SOURCE AND CONTAINER MATERIAL by _ Allen Martin Thesis submitted to the Faculty of the Virginia Polytechnic Institute and State University in Partial Fulfillment of the Requirements for the Degree MASTER OF SCIENCE In the Department of Housing, Interior Design, and Resource Management. APPROVED: . E R. P. Lovingood, %hairman ?/)rQ‘D.6, 7 ° P-' D. Long M. Schnepf May, 1988 Blacksburg, Virginia COOKING SYSTEM INTERACTIONS: COMPATIBILITY OF ENERGY SOURCE AND CONTAINER MATERIAL by Allen D. Martin S Committee Chairperson: Rebecca P. Lovingood Housing, Interior Design, and Resource Management (ABSTRACT) A laboratory experiment was performed to investigate the interaction between container material and energy $Ü source. The energy sources used include: conventional ”w electric coil, gas flame, induction, solid element, and “" electric resistance coil under glass-ceramic. The con- tainer materials investigated include: thin gauge alumi- num, heavy gauge aluminum, glass—ceramic, thin gauge porcelain—on-steel, and heavy gauge stainless steel with thick aluminum heat core. Crepes were prepared to deter- mine the browning pattern for each cooking system (combi- nation of energy source and container material). Water was used as a test medium for both speed of heating and retained heat tests. Duncan Multiple Range Tests were performed to determine significant differences between systems, and a General Linear Models Procedure was used to assess the contribution made by each variable on variances between systems. When speed of heating, and retained heat are desired, the important variable was the cooktop. The induction, gas flame, and conventional electric coil boiled water more quickly, and the solid element and the electric resistance coil under glass-ceramic retained the most heat. -
Pan Grilling Or Pan Frying Cod Serves 4 Notes on Pan Grilling and Pan
Pan grilling or Pan frying Cod Serves 4 4 x150g pieces of hake or other fish such as cod, haddock or halibut A little plain flour seasoned with salt and pepper 25 g soft butter or 1 tablespoon olive oil Sea salt and freshly ground black pepper Place a heavy frying pan or grill pan on a heat and allow to get quite hot. Dry the pieces of fish and then dip in the seasoned flour on both sides. Shake off the excess flour. Butter the flesh side of the fish with a scant amount of the butter or brush with olive oil. Place the fish buttered or oiled side down on the hot pan. The fish should immediately sizzle on contact with the hot pan. Allow the fish to cook for about 6 minutes until golden brown. Use a fish or egg slice to carefully turn over the fish and cook on this side for a further 6 minutes or so or until the skin is nicely crisp. Remove the cooked fish to hot serving plates and season with salt and pepper. Serve with your garnishes of choice. Notes on Pan Grilling and Pan Frying A perfectly grilled steak with a mustard and herb butter, a lamb chop with a roast garlic mayonnaise, a golden fillet of fish with lemon and a herb salsa, a juicy hamburger with roast mushrooms - the sort of food that we love to eat either on a wet Monday or a celebration Sunday. What they all have in common is the technique of pan grilling or pan frying. -
Cooking-Principles, Methods & Its Effects
COOKING-PRINCIPLES, METHODS & ITS EFFECTS COOKING INTRODUCTION Most of the food products which we eat are cooked before consumption. Cooking makes the food tasty, attractive, colourful, easily digestable & also ass variety to texture. Cooking also kills many micro-organisms & make the food safe to be consumed. Several raw food have antinutritional factors which are destroyed by cooking. However, if proper care is not taken while cooking, several important nutrients rae destroyed. So, it is very important to employ proper method of cooking to avoid nutrient loss. Some methods employed before cooking 1. Peeling: It is a method of removing the outer firm skin before cooking or eating fruit or vegetable. Some of vegetables & fruits are eaten with the peel. 2. Chopping It involves cutting of fruits & vegetables. Food is cut into several sizes to create variety in the cooked food 3. Grinding & pounding In grinding, the food is reduced to very fine form like spices. Sometimes cereals are also ground to powder. Pounding is also like crushing food to reduce thickness for easier cooking. 4. Soaking Pulses & legumes are soaked for few hours before cooking to make cooking easier. 5. Sprouting or germinating This method is used for pulses, legumes & grains. This method not only add variety to food, but also increases the content of vitamin C & vitamin B complex in the food. Cooking methods Methods employed for cooking of food can be categorized under two heads: 1. Moist heat methods 2. Dry heat methods 3. Other methods COOKING METHODS Moist heat dry heat other methods Boiling roasting sautering Simmering grilling frying Pressure cooking toasting - deep frying Steaming baking - shallow frying Poaching Stewing Blanching Moist heat methods It is defined as those methods of cooking, in which water is used as medium for transferring heat for ccokingg. -
COOKERY PROCESSES (COOKING METHODS) a Lot of Cooking
COOKERY PROCESSES (COOKING METHODS) A lot of cooking methods are used in catering and hotel industry. Each is specific and has its advantages and disadvantages. The cookery processes or cooking methods are: a) Boiling b) Poaching c) Stewing d) Braising e) Steaming f) Baking g) Roasting h) Pot roasting i) Grilling j) Shallow Frying k) Deep Frying l) Microwaving 1. Boiling www.astro.su.se/.../small_500/Boiling_water.jpg 1.1 Definition Boiling is cooking prepared foods in a liquid (water, bouillon, stock, milk) at boiling point. 1.2 Methods Food is boiled in two ways: a) food is placed into boiling liquid, reboiled, then the heat is reduced, so that the liquid boils gently – simmering; b) food is covered with cold liquid, brought to the boil, then the heat is reduced, so that the food simmers. 1.3 Advantages a) older, tougher joints of meat can be made palatable and digestible b) appropriate for large-scale cookery - 2 - c) economic on fuel d) nutritious, well flavoured stock is produced e) labor saving, requires little attention f) safe and simple g) maximum colour and nutritive value are retained with green vegetables – but the boiling time must be kept to the minimum 1.4 Disadvantages a) foods can look unattractive b) it can be slow c) loss of soluble vitamins in the water 1.5 Examples of foods which might be cooked by boiling - stocks (beef, mutton, chicken, fish) - sauces (brown, white, curry) - glazes (fish, meat) - soup (tomato, lentil) - farinaceous (pasta) - fish (cod, salmon) - meat (beef, leg of mutton) - vegetables (carrots, cabbage, potatoes). -
Cookware Product Catalog Years Guarantee
2019 COOKWARE PRODUCT CATALOG YEARS GUARANTEE Daha Fazla Bilgi / Contact us for further information: +90 (212) 485 84 80 • [email protected] • www.brioni.com.tr 1950 senesinden itibaren pişirme grubu üretiminde faaliyet gösteren Brioni, sektördeki tarihi geçişleri başarıyla kendi üretim alanına uygulayıp, kalite ve tecrübeyi harmanlayarak mutfaklardaki yerini almıştır. Kurulduğu tarihten günümüze kadar her zaman elde varolanı bir üst seviyeye taşımayı kendine ilke TAŞ GİBİ SAĞLAM TAŞ KADAR DOĞAL . STRONG & NATURAL AS A STONE edinmiştir. Brioni 60 yılı aşkın tecrübe ile siz değerli müşterilerimizin ihtiyaçları ve istekleri doğrultusunda hammeddeyi topraktan çıktığı andan itibaren işleyerek en lezzetli yemekler pişirmenizi sağlamaktan mutluluk duyar. Misyonumuz; 60 yılı aşkın tecrübe ile üretimde en ufak detaya önem vererek zarafeti ve kaliteyi müşterilerimize en uygun fiyatlarla sunmaktır. Vizyonumuz; Ürün kalitesini her geçen gün bir üst seviyeye taşıyarak tüm dünyada mutfakların vazgeçilmez markası olmaktır. Since its first penetration to the kitchenware market in 1950, Brioni has appeared in the kitchens blending exprience with quality and applying the developments in the sector successfully in its own production area. Since its founding, the company has committed itself to improving the existing products and giving high priority to human health and customer satisfaction. With more than 60 years of exprience, in accordance with the needs and desires of our valued customers, Brioni is pleased to deliver safe cookware made out of ceramic construction through processing the raw material from the moment its removed from the soil. Brioni offers you to ensure you get the most from your cookware and make the most delicious meals for your family. Our Mission; To deliver elegance and high quality products at affordable prices to our customers. -
Deep Square Pan Recipes
DEEP SQUARE PAN RECIPES GOTHAM™ STEEL Recipe Book Item#:0000 Distributed By EMSON® NY, NY 10001 ©Copyright 2016 EMSON® All Rights Reserved. Printed in China. DELICIOUS APPETIZERS, DIPS, SOUPS, STEWS, MAIN AND SIDE DISHES, SWEETS AND MORE. QUICK & EASY RECIPES Fabulous Fried Chicken 39 Appetizers Irresistible Guinness Beef Stew Recipe with Carrots 40 Chili Cheese Party Dip 3 Healthy Stuffed Peppers with Monterey Jack Cheese 41 Beer-Battered Kosher Dill Pickles 4 Irene’s Shepherd’s Pie 42 Horseradish Buttermilk Dip 4 Lamb and Pear Stew 43 Cajun Crab Fondue 5 Mediterranean Beef Stew 44 Autumn Reuben Dip 5 Puff Pastry Pot Pie 45 Best Buffalo Chicken Wings 6 Salmon Kedgeree 46 Chipotle Popcorn Chicken 7 Spicy Mussels with Chorizo Sausage 46 Italian Herbed Pull-Apart Bread 8 Two Bean Tamale Pie 47 Good Ole Southern Fried Shrimp 9 Succulent Short Ribs 47 Fried Pickle Wonton Poppers 10 Vegetable Lasagna 48 Deep Fried Bell Pepper Rings 10 Turkey Tetrazzini 49 Hot Tuna and Artichoke Dip 11 Sundried Tomato, Tuna and Basil Baked Pasta 50 Korean Fried Broccoli 12 Tuna Zoodle Casserole 50 St. Louis Toasted Ravioli 12 Vegetable Stuffed Cornish Game Hens 51 Whiskey Wings 13 Venison Bourguignon 51 Soups Sides and Vegetables Creamy Salmon Soup 15 Arancini (Rice Balls) with Marinara Sauce 53 Cheese Shrimp Chowder 16 Bacon and Sardine Penne 54 Chicken Avocado Lime Soup 16 Corn Bread Pudding 54 Corn and Wild Rice Chowder 17 Cauliflower Fontina Gratin 55 Asian Salmon Soup Bowl 17 Cabbage, Ham and Hash Brown Bake 55 Creamy Basil Parmesan Soup 18 Caponata Casserole -
01 Methods of Cooking
Food Production Foundation -II BHM -201T UNIT: 01 METHODS OF COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Heat and Cooking 1.3.1 What is heat? 1.3.2 Effect of Heat on food 1.3.3 Method of heat transfer 1.4 Methods of cooking 1.5 Moist heat Methods of Cooking 1.5.1 Boiling 1.5.2 Poaching 1.5.3 Steaming 1.5.4 Stewing 1.5.5 Braising 1.6 Dry heat Methods of Cooking 1.6.1 Baking 1.6.2 Roasting 1.6.3 Grilling 1.7 Frying 1.8 Modern Methods of cooking 1.8.1 Paper Bag (en papillotte) 1.8.2 Microwave Cooking 1.8.3 Infra-red Cooking 1.9 HACCP Standards and Professional Kitchens 1.9.1 Introduction 1.9.2 What is HACCP? 1.9.3 Food Preparation Hazard and Control Rules 1.10 Summary 1.11 Key Terms 1.12 References and Bibliography 1.13 Review Questions 1.1 Introduction This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different methods, and about rules of seasoning and flavouring. It is important to understand the science of food and cooking so you can successfully use these principles in the kitchen. 1.2 Objectives After reading this unit the learner will be able to understand: • Methods of heat transfer Uttarakhand Open University 1 Food Production Foundation -II BHM -201T • Effect of heat on food • Moist heat Methods of Cooking • Dry heat Methods of Cooking • Frying • Modern Methods of cooking 1.3 Heat and Cooking To cook food means to heat it in order to make certain changes in it. -
Why Olive Oil Is the Best Oil for Frying
Why olive oil is the best oil for frying October 14, 2016 Tweet Share Contrary to popular belief, olive oil is one of the best oils for frying. The medium-high smoke point of olive oil exceeds the temperatures needed for frying. Furthermore, olive oil contains oleic acid and minor compounds that protect the oil from breaking down, even after reuse. Frying is one of the most common and most delicious ways to prepare food. Throughout the Mediterranean, traditional foods like pescadillo, calamari, keftedes, patatas a la pobre, carcio alla giudea, and falafel are all fried in olive oil. Mediterraneans know that olive oil is the best oil for cooking and frying. So why do Americans believe that olive oil should only be used raw? The science Olive oil is one of the most stable oils for cooking. Unlike other common cooking oils, olive oil contains compounds and antioxidants that prevent the oil from breaking down under moderate heat. Additionally, olive oil is mostly composed of oleic acid (Omega-9), a monounsaturated fatty acid that is naturally resistant to oxidation. Multiple peer-reviewed studies have shown that olive oil is the best oil for frying. Olive oil outperformed vegetable, peanut, corn, soybean, sunower and canola oils. Olive oil can be heated to high temperatures - In 2013, Food Chemistry published a report comparing free radical formation and oxidation (rancidity) when heating peanut oil and extra virgin olive oil. The researchers found that more heat was needed to start the oxidation process in the extra virgin olive oil than in the peanut oil. -
Download the Day Two SOP Cooking Techniques
WELCOME Cooking 101 – Baking Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. 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 center. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer center. 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. Cooking 101 – Barbecue Barbecuing techniques include smoking, roasting or baking, braising and grilling. The original technique is cooking using smoke at low temperatures and long cooking times (several hours). Baking uses an oven to convection cook with moderate temperatures for an average cooking time of about an hour. Braising combines direct, dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat. Grilling is done over direct, dry heat, usually over a hot fire for a few minutes. Cooking 101 – Boiling Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk.Simmering is gentle boiling,while in poaching the cooking liquid moves but scarcely bubbles. Cooking 101 – Braising A combination-cooking method that uses both wet 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). -
Cooking Instruction
eir DOCUMENT RESUME ED 230 823 CE 036 372' AUTHOR Henderson, William Edwird, Jr. TITLE Articulated, Performance-Based Instruction Objective Guide for Food Service/Food ServiceManagement. INSTITUTION Greenville County School District, Greenville,S.C.; Greenville Technical Coll., S.C. SPONS AGENCY .South Carolina Appalachian Council of Governments, Greenville. PUB DATE May 83 CONTRACT ARC-211-B NOTE 578p.; For related documents, See ED 220 579-585,CE 036 366-368, and CE 036 310-371. PUB TYPE Guides Classroom Use - Guides '(For Teachers) (052) Tests/Evaluation.Instrumepts (160) EDRS PRICE MF03/PC24 Plus Postage. DESCRIPTORS Articulation (Education); Behavioral Objectives; Career Education; Competency Based Education; *Cooking Instruction; Cooks; Criterion Referenced< Vests; Curriculum. Guides; *Food Service; High khools; *Managerial Occupalions;Nutrition; trition Instruction; *Occdpalional Home Economics; 4cupational Information; Secondary Education ABSTRACT Developed- during a project designed to provide continuous, performance-based vocational trainingat the secondary and p9stsecondary levels, this instructional guide is intendedtO helrteachers implement a lateral* and verticallyarticulated secondary level food service and food bervicemanagement program. Introductory materials include descriptions of FoodService I and II, a discussjon of potential career opportunitiesv descriptions of . secondary and postsecondary food service and 'food servicemanagement programs, postsecondary course descriptions, a discussion of sample tests provided in the guide, and suggested instructional time. Twenty-eight units are provided for Food Service I (10 units) and II (18 units). Topics include safety; sanitation;terminology; standardized recipes; eguipTent; utensils; job duties;menu planning; planning, organizing, and scheduling; serving offoodsi seasoning and condiments; food preparation; nutrition;.ordering, receiving,and inventorying; cost control and recordkeeping; preparingfor work; and career opportunity, Suggested instructional time and task listings 'begin each unit. -
Five Tips for a Perfectly Juicy, Beefy Burger a Chef Shares His Secrets for Cooking the Quintessential Burger, the Signature Dish at His Parents’ Diner
started cooking as soon as I was tall enough to Isee over the top of the grill at my parents’ restau- rant—Dorothy’s—in Greenwich, Connecticut. Known for our homey food, we made the best meat- loaf, the best lobster club, and the best macaroni and cheese in the state. Every customer had a favorite. So did I. I loved our hamburgers: perfect patties of fresh, not-too-lean beef, garnished with melted American cheese, crisp lettuce, ripe red tomatoes, and served on a toasted bun. Once I start thinking about them, nothing else will do. Fortunately, I can always make these juicy burgers at home. By follow- ing the five steps described here, you can, too. • Begin with great beef that’s freshly ground. A blend of sirloin and chuck works best; sirloin gives the burger a tender texture, while the fat content of the chuck adds flavor. Buy the best meat you can find and don’t skimp on the fat; you want at least 12% to 15% fat for a beefy-tasting burger. Grind the meat as close to cooking time as pos- sible. If you have a grinder or a grinding attachment for your stand mixer, you can easily do this yourself. Grind the meat to a medium-coarse texture; you’ll see that the pieces of fat measure about 1⁄4 inch around. If you don’t have a grinder, many butchers, including those in big supermarkets, will freshly grind A beefy, juicy burger cuts of chuck and sirloin for you. I don’t recommend makes your mouth water.