Brewing, quick cooking and boiling: The different ways of cooking on water and their differences

Many dishes are cooked in water, but the process of cooking is not always the same

. Theme of the lesson in our cooking school: what is the difference between the methods of cooking on water and why during the preparation of some dishes do not need to bring water to a boil.

Brewing

Brewing process - is to fill the product with hot water for a short time. When welding of the products are scented oils. For example, so that the infusion brewed from tea leaves, mint, Louise, etc. Infusion is brewed quickly and in very hot water (approximately 75 degrees), but not in boiling water. Brewing process is used in cooking in various cases, and some of them it even helps improve or maintain product quality. For example, due to brewing, we are able to clean the tomatoes from the skin without damaging the fruit pulp. To do this, the X shaped cut on top of tomatoes and about 5-7 minutes to fill it with hot water, which separates the skin from the tomato pulp, and all that is left to do - it's easy to clean vegetables. In the same way we can clean the peaches and fresh almonds, and much more.

Quick Cooking

Quick Cooking - making the product in a very short time and then its rapid cooling. Designed for delicate foods such as spinach, green beans, broccoli, etc. The advantages of rapid digestion lie in the fact that in the cooking process retains all its beneficial properties. This is why frozen vegetables are slightly softened initially (during the fast cooking), and then quickly cooled and immediately frozen.

Quick cooking is suitable for sensitive products, because the water is heated to high temperatures for a few minutes softens the vegetables. The cooking process takes very little time and immediately stopped when the vegetables are passed into the icy water. Rapidly cooled vegetables, we keep their original appearance and freshness.

How to prepare: boil the salt water by weight is much greater than the mass boil foods. Products should be added to boiling water and cook for several minutes. The product is then removed with a slotted spoon and transfer them to ice water, so the cooking process immediately stops.

Quick cooking is always in low-boiling, with the addition of small amounts of salt, which will improve the taste of foods and help maintain the desired temperature of water after adding the products.

Cooking in boiling water

Cooking in boiling water - is softening products in the boiling liquid over time. For example, to soften the chicken or the pasta thoroughly recommend boil water and then add the products you want to cook. Length of cooking depends on the product, its weight and other components. If the products drop into cold water before it is boiled, then all the flavor and richness will go into the broth. That is why, during the cooking of soup is recommended to omit the ingredients in cold water. Broth, which turned out during cooking, usually used as the basis for the sauce for the same dish. For example, if we were cooking fish, you can use broth, absorbed the taste of fish, perfect for cooking the sauce for the same fish.

Brewing, quick cooking and boiling: The different ways of cooking on water and their differences

By: Alferov Denis

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