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Архитектура Аудит Военная наука Иностранные языки Медицина Металлургия Метрология Образование Политология Производство Психология Стандартизация Технологии |
Steam-based Methods: Steaming, Bain-Marie, Double Boiler andСтр 1 из 16Следующая ⇒
CONTENTS Introduction: Cooking and Cooking Methods…………….……………………. 4 I. MOIST-HEAT COOKING METHODS………………………...…………… 6 1. Poaching, Simmering, Boiling and Blanching…………..…………….. 6 2. Braising and Stewing…………………………………….…………….. 10 Steam-based Methods: Steaming, Bain-Marie, Double Boiler and en Papillote Methods…………………………………………………..… 14 4. Sous Vide……………………………………………………….………. 19 5. Basting…………………………………………………………….……. 23 6. Tempering……………………………………………………………… 27 II. DRY-HEAT COOKING METHODS……………………………………… 31 1. Frying……………………………………………………..……………. 31 1.1 Deep Frying and Pan Frying……………………..……...…….. 31 1.2 Pan Frying: Sauté ing and Stir-Frying………………………... 35 1.3 Pan Frying: Shallow Frying and Searing…………………….. 39 1.4 Pan Frying: Sweating……………………………………….…. 44 2. Roasting and Baking……………………………………………….….. 48 3. Broiling, Grilling and Barbecuing……………………………………. 51 4. Barding and Larding…………………………………………………... 55 APPENDIX………………………………………………………………..…….. 59 REFERENCES……………………………………………………………...….. 74 Before we start: Think of as much cooking methods and their types as possible. Organise your ideas in the form of a cluster.
Introduction: Cooking and Cooking Methods The term cooking is often misinterpreted by Russian-speaking learners. Most often it is translated into Russian as “готовка”, “приготовление пищи”, but the two words do not completely coincide in meaning. The Russian word “готовка” is much broader in meaning and includes various food preparation processes – washing, peeling, cutting, seasoning, cooking, etc.; whereas cooking is the preparation of food for eating by means of heat. That is why it would be incorrect to say, for example, “to cook salad”, because cooking may be just a part of salad preparation (e.g., boiling potatoes or grilling asparagus); the proper variant is “ to make salad ”. Thus, all cooking methods can be differentiated by the way food is cooked and the type of heat that is used. They are divided into two general groups: · Moist-heat cooking methods · Dry-heat cooking methods In moist-heat cooking methods, liquid is used as a medium to cook the food. Such medium could be water (or steam), coconut cream, stock, sauce, wine or any other liquid. Cooking temperatures are much lower than those used in dry-heat cooking – anywhere from 140 °F (60 °C) to a maximum of 212 °F (100 °C), because water doesn't get any hotter than that. Examples of moist-heat cooking methods include: boiling, simmering, poaching, blanching, steam-based methods (e.g., steaming, bain-marie, etc.), basting, braising, stewing, etc. Some sources rate braising and stewing as combination cooking methods, as foods in both of them are often supposed to be seared before being put in a cooking liquid. In our opinion, such classification is not appropriate, because (1) the use of other cooking techniques is optional, and (2) both methods are meant to use liquid to achieve the final result anyway. Dry-heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Such techniques utilize hot air or fat. Dry-heat cooking typically involves high heat, with temperatures of 300 °F (148 °C) or hotter. Dry-heat cooking methods include: baking, roasting, grilling, broiling, deep frying, pan frying, etc. Some methods can be further divided into sub-methods with their own peculiarities. For example, pan frying includes shallow frying, searing, sweating, sauté ing and stir-frying. While studying cooking methods, one should remember that some English terms have no Russian equivalents. To such terms as broiling or basting only descriptive translation can be applied, that means students must pay special attention to these words to make sure they understand them properly. VOCABULARY: cooking ['kukɪ ŋ ] тепловая кулинарная обработка misinterpret [ˌ mɪ sɪ n'tɜ ː prɪ t] неверно истолковывать coincide [ˌ kə uɪ n'saɪ d] совпадать peeling ['piː lɪ ŋ ] чистка seasoning ['siː z(ə )nɪ ŋ ] приправление asparagus [ə s'pæ rə gə s] спаржа moist - heat cooking method [mɔ ɪ st hiː t 'kukɪ ŋ 'meθ ə d] метод влажной тепловой кулинарной обработки (влажный нагрев) dry - heat cooking methods [draɪ hiː t 'kukɪ ŋ 'meθ ə d] метод сухой тепловой кулинарной обработки (сухой нагрев) liquid ['lɪ kwɪ d] жидкость coconut cream ['kə ukə nʌ t kriː m] кокосовые сливки stock [stɔ k] бульон to rate [reɪ t] зд. считать combination cooking method [ˌ kɔ mbɪ 'neɪ ʃ (ə )n 'kukɪ ŋ 'meθ ə d] комбинированный метод тепловой кулинарной обработки to sear [sɪ ə ] обжаривать до корочки optional ['ɔ pʃ (ə )n(ə )l] необязательный moisture ['mɔ ɪ sʧ ə ] влага peculiarity [pɪ ˌ kjuː lɪ 'æ rə tɪ ] особенность descriptive translation [dɪ 'skrɪ ptɪ v træ nz'leɪ ʃ (ə )n] описательный перевод
* перевод терминов, выделенных курсивом, будет дан в соответствующих разделах I. MOIST-HEAT COOKING METHODS Poaching, Simmering, Boiling and Blanching Poaching Cooking in liquid with a temperature ranging from 140 °F (60 °C) to 180 °F (82 °C) is called poaching. This method is typically considered to be appropriate for cooking eggs only, but actually poaching is reserved for cooking some other delicate items like fish as well. Within this range of temperatures, the poaching liquid will not show any visible signs of bubbling at all, though small bubbles may form at the bottom of the pot. This means that the best way of checking that the temperature is correct is with an instant-read thermometer. It is very important to keep track of time as items can easily be overcooked or, in case of fish, for example, remain raw. Simmering With simmering, the cooking liquid is a bit hotter than poaching – from 180 °F (82 °C) to 205 °F (96 °C). Here we will see bubbles forming and gently rising to the surface of the water, but the water still is not at a full rolling boil. Because it surrounds the food in water that maintains a more or less constant temperature, simmering cooks food very evenly. It is an excellent choice for culinary preparations including stocks or soups. Items like tougher cuts of meat, pasta, potatoes, rice and many others are all perfect for simmering. One of the downsides to cooking this way is that it can cause the food to lose vitamins and other nutrients by leaching into the cooking liquid. Boiling The hottest of these three stages is boiling, where the water reaches its highest possible temperature of 212 °F (100 °C). It is actually the least likely of the three to be used for cooking. That is because the violent agitation caused by the rolling boil can be too rough on food and will often damage it. Water at a full boil would be a bad choice for cooking an egg outside its shell, as we do when preparing poached eggs, because the agitation would cause the egg to fall apart. The same holds true for delicate fish as well as some pastas. Tender cuts of meat, root vegetables, and tougher grains like barley are all suitable for boiling. Blanching Blanching is primarily used to partially cook something, or to retain or improve colour before finishing cooking by another method, like sauté ingor grilling. Blanching is done by dropping food (usually vegetables) into boiling liquid (usually water) and cooking for about 1-5 minutes, going for an al-dente level of doneness (maybe even a little less depending on how you are using it later). This often brings out the colour of the food you are cooking, making it look more desirable; broccoli, asparagus, and green beans are great examples of this. Once you get it to the level of doneness you want, you remove it from the boiling liquid and plunge it into ice water. You then can finish cooking the item by reheating it using another method, like sauté ing, baking, or roasting. Over-blanching can lead to an excessive loss of nutrients and aromatic compounds, as well as softening of the food. In addition, this may also cause the release of more enzymes from the plant tissue, causing greater overall enzymatic activity and faster spoiling of the product. VOCABULARY: poaching [pə uʧ ɪ ŋ ] пашот to range [reɪ nʤ ] варьироваться appropriate [ə 'prə uprɪ ə t] подходящий delicate ['delɪ kə t] нежный bubble ['bʌ bl] пузырёк bottom ['bɔ tə m] дно instant-read thermometer ['ɪ n(t)stə nt red θ ə 'mɔ mɪ tə ] быстродействующий термометр to keep track [kiː p træ k] следить raw [rɔ ː ] сырой simmering ['sɪ mə rɪ ŋ ] варка на медленном огне (при температуре ниже точки кипения воды) surface ['sɜ ː fɪ s] поверхность rolling boil ['rə ulɪ ŋ bɔ ɪ l] бурное кипение to surround [sə 'raund] окружать constant ['kɔ n(t)stə nt] постоянный evenly ['iː v(ə )nlɪ ] равномерно tough [tʌ f] жёсткий nutrient ['njuː trɪ ə nt] питательное вещество to leach [liː ʧ ] вымываться boiling ['bɔ ɪ lɪ ŋ ] варка при бурном кипении violent agitation ['vaɪ ə l(ə )nt ˌ æ ʤ ɪ 'teɪ ʃ (ə )n] бурное кипение rough [rʌ f] грубый shell [ʃ el] скорлупа tender ['tendə ] нежный root vegetable [ruː t 'veʤ (ə )tə bl] корнеплод grain [greɪ n] злак barley ['bɑ ː lɪ ] ячмень blanching ['blɑ ː n(t)ʃ ɪ ŋ ] бланширование partially ['pɑ ː ʃ (ə )lɪ ] частично to retain [rɪ 'teɪ n] сохранять to drop [drɔ p] опускать green beans [griː n biː nz] стручковая фасоль to plunge [plʌ nʤ ] погружать excessive [ɪ k'sesɪ v] чрезмерный aromatic compound [ˌ æ rə u'mæ tɪ k 'kɔ mpaund] ароматическое соединение enzyme ['enzaɪ m] фермент plant tissue [plɑ ː nt 'tɪ ʃ uː ] растительная ткань
EXERCISES: I. Answer the following questions: 1. What is the range of temperatures for poaching? 2. Which items are usually cooked by simmering? 3. What is the main shortcoming of boiling? 4. Which steps does blanching involve? 5. How can over-blanching affect foods? II. Find in the text the synonyms for the following words: suitable, tender, undercooked, permanent, firm, to harm, to ameliorate, to immerse III. Fill in the table:
IV. Match the methods with pictures: Poaching Simmering Boiling Blanching V. Match the words and their definitions: 1) liquid; 2) bubble; 3) stock; 4) pasta; 5) vitamin; 6) shell; 7) barley; 8) loss; 9) enzyme; 10) tissue. a) the thin outer covering of a bird 's egg, which is hard and fragile; b) a substance that flows freely but is of constant volume, having a consistency like that of water or oil; c) any of the distinct types of material of which animals or plants are made, consisting of specialized cells and their products; d) a substance produced by a living organism which acts as a catalyst to bring about a specific biochemical reaction; e) a thin sphere of liquid enclosing air or another gas; f) any of a group of organic compounds which are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body; g) the fact of no longer having something or having less of it than before; h) liquid made by cooking bones, meat, fish, or vegetables slowly in water, used as a basis for the preparation of soup, gravy, or sauces; i) a hardy cereal with coarse bristles extending from the ears, cultivated especially for use in brewing and stockfeed; j) a type of food made from a mixture of flour, eggs, and water that is formed into different shapes. Braising and Stewing
Braising and stewing are moist-heat cooking methods that involve cooking foods slowly in a liquid at a low temperature. Both terms are usually translated into Russian as “тушение” due to which it often seems the two words are synonyms, but there are a few subtle differences between them. Braising
Stewing Stewing is another method of slow cooking that allows cooking of less tender pieces of meat through simmering in a liquid until it becomes tender and full of flavours. The meat and vegetables are cut into even pieces and fully covered by liquid. Water, stock, wine, beer are some Steam cooking Widely used especially in Asian cuisine, steaming or steam cooking is a moist-heat cooking method that, unlike classical pot cooking, enables the different foods to preserve their original flavours and nutritional values, which are not lost in the boiling water. Steaming food requires baskets, such as collapsible pots or bamboo steamers, that can be inserted in or safely placed on a pot. The food, which is placed in the basket, is thus cooked by the steam of the boiling water in bottom of the pot, which prevents the direct contact between food and water.
When steaming, remember to carefully set the water level in the pot – you do not want either too much water in there, as it could reach up to the food in the basket when boiling, or not enough of it, which could result in a burned pot. Bain-marie method The origins of bain-marie, or water bath, cooking are mysterious: according to a legend, which also explains the name, it was invented by Mary (or Miriam), the sister of Moses and Aaron to recreate natural conditions in heating her elixirs.
By producing steam, which heats the tops of the custards more gently than dry hot air would do, this technique helps prevent the tops of the custards from cracking. Double boiler method The terms double boiler and bain-marie are often confused even by English speakers. Both of them are translated into Russian as “водяная баня”, because in Russian culinary tradition there is no differentiation between the two methods.
En papillote In the culinary arts, the term en papillote refers to a moist-heat cooking method where the food is enclosed in a packet ofparchment paper or foil and then cooked in the oven. The term is of French origin and means “in paper” or “in parchment”. Delicate foods may be cooked en papillote as they can be quickly cooked by this steaming method.
A small amount of liquid may be added, such as wine, lemon juice, or stock. A little oil might be added, especially one that imparts flavour such as sesame oil. The items are usually seasoned before the packet is closed with salt and pepper. Baking time and temperature will depend on the item being cooked. Parchment paper is the traditional wrapping used to create the cooking packet as denoted by the name of the technique. It is a sturdy paper that has been processed in a way that partially dissolves the paper to increase its stability and make the surface slick, so food will not stick to it. It will not allow liquid to escape. You have to fold the ends well in order to keep the steam and liquid inside. Aluminum foil is another choice, which is likewise non-stick and liquid will not permeate through it. It can be easily crimped shut to keep in the steam. In a pinch, a clean brown paper bag would work for cooking en papillote, but liquid might leak through during cooking.
VOCABULARY: steaming [stiː mɪ ŋ ] приготовление на пару to preserve [prɪ 'zɜ ː v] сохранять nutritional value [njuː 'trɪ ʃ (ə )n(ə )l 'væ ljuː ] пищевая ценность to prevent [prɪ 'vent] предотвращать Chinese bamboo steamer ['ʧ aɪ 'niː z bæ m'buː 'stiː mə ] женлон s tacked [stæ kt] вставляющиеся друг в друга to seal [siː l] зд. накрывать hypocaloric diet ['haɪ pə ˌ kə 'lɔ rɪ k 'daɪ ə t] низкокалорийная диета bain-marie [ˌ bæ nmə 'riː ] разновидность водяной бани (порционные формочки с продуктом расставляются на противень, заполненный водой, и помещаются в духовой шкаф) mysterious [mɪ 'stɪ ə rɪ ə s] загадочный condition [kə n'dɪ ʃ (ə )n] условие custard ['kʌ stə d] сладкий заварной крем terrine [tə ˈ riː n] террин (блюдо из овощей, мяса или рыбы, нечто среднее между запеканкой и паштетом) crè me brû lé e [ˌ krembruː 'leɪ ] крем-брюле to pour [pɔ ː ] наливать ramekin ['ræ mɪ kɪ n] порционная формочка baking dish ['beɪ kɪ ŋ dɪ ʃ ] противень to transfer [træ n(t)s'fɜ ː ] перемещать cracking ['kræ kɪ ŋ ] растрескивание double boiler ['dʌ bl 'bɔ ɪ lə ] приспособление для водяной бани (ёмкость меньшего объёма помещается в большую ёмкость, наполненную кипящей водой) to melt [melt] растапливать hollandaise sauce ['hɔ lə n'deɪ z sɔ ː s] голландский соус, голландез en papillote [ɒ ̃ ˈ papɪ jɒ t] “папильот”, метод приготовления пищи в пергаментной бумаге или фольге parchment paper ['pɑ ː ʧ mə nt 'peɪ pə ] пергаментная бумага foil [fɔ ɪ l] фольга salmon ['sæ mə n] лосось sole [sə ul] морской язык mushroom ['mʌ ʃ rum] гриб to impart [ɪ m'pɑ ː t] давать, придавать sesame oil ['sesə mɪ ɔ ɪ l] кунжутное масло wrapping ['ræ pɪ ŋ ] обёртка, материал для заворачивания sturdy ['stɜ ː dɪ ] плотный, прочный to process ['prə uses] обрабатывать to dissolve [dɪ 'zɔ lv] растворять slick [slɪ k] гладкий to stick [stɪ k] прилипать to fold [fə uld] сгибать, загибать to permeate ['pɜ ː mɪ eɪ t] просачиваться to crimp [krɪ mp] заворачивать in a pinch [ɪ n ə pɪ nʧ ] при крайней необходимости to leak [liː k] протекать, вытекать, просачиваться EXERCISES: I. Answer the following questions: Sous Vide
Sous vide is a moist-heat cooking method developed in France by George Pralus in the 1970s. The term translates into English as “under vacuum”. Sous vide is a method of slow cooking food in vacuum sealed bags placed in warm water at low temperature. Cooking temperatures range from 77 °F (25 °C) to 194 °F (90 °C) depending on the kind of food. Normally, the temperature is around 131 °F (55 °C) to 140 °F (60 °C) for meat, higher for vegetables.The method usually takes 1 to 7 hours, up to 48 or more in some cases. Foods cooked in the sous vide style tend to retain more shape and flavour than do foods cooked in slow cookers because of the absence of oxygen and the less than boiling water temperatures used.
The first sous vide cooking was applied to making foie gras, goose or duck liver pâ té. When Pralus attempted the cooking style, he and other chefs like him, soon found the end result was better and tastier than traditionally prepared foie gras. Little fat was lost, translating to greater flavour, and greater colour in the end product. Another advantage to sous vide is the relative ease of preparation. Sous vide cooking involves three simple steps: 1. Attaching precision cooker to a pot of water and setting the time and temperature according to desired level of doneness. 2. Putting food in a sealable bag and clipping it to the side of the pot. 3. Finishing by searing, grilling, or broiling the food to add a crispy, golden exterior layer. Not only is sous vide cooking popular in many of the four- and five-star high end restaurants in the world, but it has proven to be a great way to prepare better tasting food for airplanes, cruise ships and for room service in hotels.
Several sous vide styles of cooking are available to consumers from supermarkets. These include the boil-in-bag forms of food that have been popular for a number or years, and new cooking bags that can be used to hold flavour in while you make your pot roast or a flavourful chicken dish. Yet not all chefs are fans of sous vide. There are limitations to the kinds of things you can cook via sous vide. First, you cannot crisp things, and a roast chicken cooked sous vide will not have the crispy skin so many people enjoy. It is best suited for foods that would traditionally be poached or stewed. Second, some chefs claim they miss one the things they love most about cooking, the aroma of food. Because sous vide foods are sealed, you do not get that delightful come-hither smell that results from cooking things in a more open style. For many, though, the convenience and ability to produce large amounts of food may outweigh these small drawbacks, and the cooking method continues to increase in popularity. VOCABULARY: sous vide [suː ˈ viː d] су-вид vacuum sealed bag ['væ kjuː m siː ld bæ g] вакуумный пакет slow cooker [slə u 'kukə ] медленноварка oxygen ['ɔ ksɪ ʤ ə n] кислород drawback ['drɔ ː bæ k] недостаток lack [læ k] отсутствие nasty ['nɑ ː stɪ ] опасный array [ə 'reɪ ] масса foie gras [ˌ fwɑ ː 'grɑ ː ] фуа-гра liver pâ té ['lɪ və 'pæ teɪ ] печёночный паштет advantage [ə d'vɑ ː ntɪ ʤ ] преимущество precision cooker [prɪ 'sɪ ʒ (ə )n 'kukə ] погружной термостат су-вид to clip [klɪ p] прикреплять crispy ['krɪ spɪ ] хрустящий high end restaurant [haɪ end 'restə rɔ nt] ресторан высокого класса in advance [ɪ n ə d'vɑ ː n(t)s] заранее to oxidize ['ɔ ksɪ daɪ z] окисляться Meals Ready to Eat [miː lz 'redɪ tu iː t] индивидуальный рацион питания (ИРП) consumer [kə n'sjuː mə ] потребитель boil-in-bag [bɔ ɪ l ɪ n 'bæ g] пакет, выдерживающий кипячение pot roast ['pɔ trə ust] мясо, тушёное (braised) крупным куском via [viː ə ] с помощью, посредством to crisp [krɪ sp] делать хрустящим come-hither [ˌ kʌ m'hɪ ð ə ] манящий to outweigh [ˌ aut'weɪ ] перевешивать EXERCISES: Basting
Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is over heat for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavour. Improperly administered basting, however, may actually lead to the very problem it is designed to prevent: the undesired loss of moisture (drying out) of the meat. Usually recipes contain information on how often to baste, but the general rule is: • Large birds such as turkey, duck, goose: baste every 30-45 minutes;
To prevent this, the easiest solution is to place the meat in a closed oven bag, which traps evaporating moisture and does not let it disseminate into the oven space and then out to the kitchen. The meat is " auto basted " when the air trapped inside the bag reaches the point of its maximum possible moisture content, and the resulting precipitate forms into drops on the surfaces of the meat or the wall of the bag. The drops roll down to the lowest point of the closed space, where the meat sits and cooks in the resulting juices. This technique often requires minimal or no added liquids other than what the meat already contains, for loss of moisture is virtually negligible from inside the bag. Perhaps even better, some oven pans are designed to carry a lid. Other alternatives include allowing extended cooking time, administering increased amounts of juices, coating the meat with moisture rich fruits or fat-rich cuts, such as bacon, or actual fat, placing moisture rich fruits and vegetables around the cooking meats, and if possible, using a convection oven. This is a type of cooking usually recommended for dishes that generally taste mild, but are served with sauces that provide complementing or overpowering flavour to them, for example chicken chasseur. Basting is a technique generally known to be used for turkey, pork, chicken, duck, and beef (including steak), but may be applied to virtually any type of meat. VOCABULARY: basting [beɪ stɪ ŋ ] метод тепловой кулинарной обработки, заключающийся в поливании или смазывании мяса соком или жиром, вытекающим из него во время приготовления в духовом шкафу (аналог термина в русском языке отсутствует) to coat [kə ut] покрывать bulb turkey baster [bʌ lb 'tɜ ː kɪ beɪ stə ] кухонная спринцовка to squeeze [skwiː z] выдавливать rotisserie [rə (ʊ )ˈ tɪ s(ə )ri] приготовление на вертеле extended [ɪ k'stendɪ d] продолжительный enhance [ɪ n'hɑ ː n(t)s] усиливать spit [spɪ t] вертел content ['kɔ ntent] содержание evaporation [ɪ ˌ væ p(ə )'reɪ ʃ (ə )n] испарение oven bag ['ʌ v(ə )n bæ g] пакет для запекания to disseminate [dɪ 'semɪ neɪ t] распространяться precipitate [prɪ 'sɪ pɪ teɪ t] осадок negligible ['neglɪ ʤ ə bl] незначительный complementing ['kɔ mplɪ mə ntɪ ŋ ] дополнительный chicken chasseur ['ʧ ɪ kɪ n ʃ æ 'sɜ ː ] курица по-охотничьи EXERCISES: What is basting? Tempering
Tempering is a supplementary cooking method. The term is used in cooking when an ingredient – or two – needs to be stabilised, meaning its characteristics remain the same and are not altered in any way. We see this technique used when combining ingredients that are each at completely different temperatures. In the kitchen, for instance, when a hot liquid like soup or stock is mixed directly with a cold item like cream or sour cream or eggs, the cold product will tend to curdle as the soup's heat coagulates the proteins in the dairy. Tempering is used to avoid this from happening. The tempering technique is also utilized when adding melted chocolate to other ingredients to prevent it from seizing. This should not be confused with the method of tempering chocolate in confectionery; chocolate is tempered by heating and cooling and heating again to stabilise the fat in the chocolate, so it achieves a shiny appearance and does not crystallise or " bloom" once it cools. Also, the method should not be confused with tempering spices. The latter is a cooking technique used in the cuisines of India, Pakistan, Bangladesh, and Sri Lanka, in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish.
Tempering is most often called for in a recipe when you are making a sauce, ice cream, custard, some cream soups, and recipes including sour cream. The general technique is to add a small amount of the hot liquid to the cold ingredient. This can be done by placing the cold item in a heatproof bowl and then briskly whisking in a few ladles of the hot ingredient and mixing or whisking until combined. Then you need to add the tempered mixture into the rest of the hot liquid. For example, if your recipe requires you to combine hot milk with eggs (like in a pastry cream ), you need to slowly add a small amount of the hot milk to the eggs and whisk until combined. Then you will take this mixture and add it to the hot milk and whisk. (If you simply added the eggs to the hot milk you would end up with scrambled eggs in milk.) Recipes including sour cream, such as mushroom-barley soup and meatballs in sour cream-mushroom sauce require tempering the cold sour cream with hot liquid. VOCABULARY: tempering ['tempə rɪ ŋ ] вспомогательный метод кулинарной обработки, используемый при смешении ингредиентов с разными температурами supplementary [ˌ sʌ plɪ 'ment(ə )rɪ ] дополнительный, вспомогательный alter ['ɔ ː ltə ] изменять sour cream ['sauə kriː m] сметана to curdle ['kɜ ː dl] свёртываться to coagulate [kə u'æ gjə leɪ t] свёртывать, коагулировать dairy ['deə rɪ ] молочные продукты to seize [siː z] схватываться to mince [mɪ n(t)s] измельчать ginger root ['ʤ ɪ nʤ ə ruː t] корень имбиря ghee [giː ] ги (гхи), топлёное масло из молока буйволицы to liberate ['lɪ b(ə )reɪ t] зд. выделять compatible [kə m'pæ tə bl] совместимый shock [ʃ ɔ k] зд. масса to lump up [lʌ mp ʌ p] образовывать комки to split [splɪ t] распадаться heatproof ['hiː tpruː f] жаропрочный briskly [brɪ sklɪ ] интенсивно to whisk in [wɪ sk ɪ n] вмешивать ladle ['leɪ dl] половник, разливательная ложка pastry cream ['peɪ strɪ kriː m] заварной крем scrambled eggs [ˈ skrambə ld egz] яичница-болтунья meatball ['miː tbɔ ː l] фрикаделька EXERCISES: What is tempering? Frying Deep Frying and Pan Frying The general term frying means cooking food in hot fat or oil. Frying can be divided into deep frying and pan frying. It stands to mention that some sources maintain that there are two basic kinds of frying: deep frying and shallow frying. This classification seems quite debatable as shallow frying is obviously a kind of pan frying (in the broad sense of the word) because, like some other sub-methods (e.g. searing), it is done in a pan or any other similar cookware. Deep frying is a cooking method in which food is submerged in hot fat or oil. In the strict sense, pan frying is a form of frying food in a pan characterized by the use of minimal cooking oil or fat just enough to lubricate the pan. This is how the term will be considered in this particular text. Further, it will be used in the broad sense, as a word describing any method utilizing cooking in a pan with hot oil or fat. Difference between deep frying and pan frying: Amount of Oil
Details When deep frying food, the oil is normally heated between 350 °F (176 °C) to 400 °F (204 °C). After deep frying, foods must be drained well to eliminate as much grease as possible before serving. Pan frying is done in oil that is approximately 350 °F (176 °C). It is harder to regulate oil in pan frying because it is a thinner layer. Results
Uses Either method is used for most fried foods; however deep frying works better for onion rings, chips and cheese sticks. Pan frying is ideal for cooking bacon, potato pancake s and pork chops. With either method, food can be breaded by dipping it first in water, milk or egg and then placing it in bread crumbs. VOCABULARY: frying ['fraɪ ɪ ŋ ] жарка deep frying [diː p 'fraɪ ɪ ŋ ] жарка во фритюре pan frying [pæ n 'fraɪ ɪ ŋ ] 1. в узком смысле – жарка на сковороде с минимальным количеством масла или жира; 2. в широком смысле – любой вид жарки на сковороде или подобной посуде для приготовления пищи debatable [dɪ 'beɪ tə bl] спорный cookware ['kukweə ] кухонная утварь to submerge [sə b'mɜ ː ʤ ] погружать to lubricate ['luː brɪ keɪ t] зд. покрывать дно тонким слоем to drain [dreɪ n] обсушивать, удалять лишний жир с поверхности grease [griː s] жир serving ['sɜ ː vɪ ŋ ] подача approximately [ə 'prɔ ksɪ mə tlɪ ] приблизительно browning ['braunɪ ŋ ] подрумянивание to flip [flɪ p] переворачивать to mitigate ['mɪ tɪ geɪ t] уменьшать, смягчать to soak [sə uk] впитывать chips [ʧ ɪ ps] картофель фри (в американском английском используется french fries [frenʧ fraɪ z]) potato pancakes [pə 'teɪ tə u 'pæ nkeɪ ks] картофельные оладьи pork chop [pɔ ː k ʧ ɔ p] свиной антрекот to bread [bred] панировать to dip [dɪ p] макать crumb [krʌ m] крошка EXERCISES: Stir-frying
Stir-frying is done on woks. However, nowadays, there are stir-fry pans also available that will get the job done easily. These pans have slanting sides. To sum it up, let us look at the following differences between the two methods: Type of fat Clarified butter or oil is used in sauté ing but only oil is used in stir-frying. Expert cooks use a good combination of both butter and oil for sauté ing. Both, butter used in sauté ing and oil used in stir-frying, should have high smoke points to be able to withstand the heat. Size of food items For sauté ing, the food can be cut into large or small pieces depending on the quality of the food. However, for stir-frying, the food is cut into small, thin pieces of food. Pan It is important to know that sauté ing and stir-frying differ from each other in the types of pan used. You can use a sauté pan or a skillet for sauté ing while you can use a round sided wok for stir-frying. You can also use a stir-fry pan that has sloping sides. VOCABULARY: saut é ing ['sə uteɪ ɪ ŋ ] сотирование (во многих словарях предлагается перевод “пассерование”, однако, такой вариант применим далеко не всегда: в отличие от пассерования, термин “сотирование” применяется не только к приготовлению овощей, но и мяса) stir-fry ing [ˌ stɜ ː 'fraɪ ɪ ŋ ] стир-фрай ( обратите особое внимание на транскрипцию! ) respectively [rɪ 'spektɪ vlɪ ] соответственно clarified butter [klæ ̱ rɪ faɪ d 'bʌ tə ] топлёное масло smoke point [smə uk pɔ ɪ nt] температура дымообразования plain [pleɪ n] обычный, простой vinegar ['vɪ nɪ gə ] уксус to deglaze [diː 'gleɪ z] деглазировать skillet ['skɪ lɪ t] сковорода с наклонными краями cast iron ['kɑ ː stˌ aɪ ə n] чугун peanut oil ['piː nʌ t ɔ ɪ l] арахисовое масло sesame oil ['sesə mɪ ɔ ɪ l] кунжутное масло slanting ['slɑ ː ntɪ ŋ ] наклонный to toss [tɔ s] подбрасывать sloping ['slə upɪ ŋ ] наклонный EXERCISES: IV. Fill in the table:
V. Match the words and their definitions: 1) clarified; 2) butter; 3) procedure; 4) vinegar; 5) cutlet; 6) skillet; 7) cast iron; 8) sesame; 9) glaze; 10) wok. a) bowl-shaped frying pan used typically in Chinese cookery; b) a series of actions conducted in a certain order or manner; c) melted in order to separate out the impurities; |
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Braising is a method of cooking that requires providing slow and low heat to the foods cooked. The meat or vegetable is seared in fat, which helps to develop complex flavours and aromas, and then allowed to simmer for a long time in a liquid while being covered with a lid inside a pot. Braising can be done in a crock pot or a pressure cooker. Braising allows cooking of large pieces of meat that is hard to cook through dry heat as the pieces become hard and often get burnt. With braising, the connective tissues that are more prevalent in cuts like this become soft and tender and the pieces become full of flavour rather than getting burnt. The method involves cooking at temperatures of slightly more than 200° F (93 °C). Though it can be done on the hob, braising is best done in the oven. Cooking in the oven helps to maintain this steady temperature, so there is very little that needs to be done once the braising pot is transferred to the oven. To achieve temperatures of 200 °F (93 °C) to 210 °F (99 °C), the oven should be set to about 300 °F (149 °C). 
common liquids used as the stew-cooking liquid. Flavourings and seasonings can also be added to this mixture. After immersing the food to be cooked in the liquid, the pot is covered, just as in case of braising, and left to cook at a very slow simmer. If you are making a stew on the stove, use the lowest setting you can once you reach the initial boil. If you are using the oven, set the temperature somewhere between 250 °F (121 °C) and 325 °F (163 °C), depending on the recipe you are using.
Chinese bamboo steamer s comprise of various stacked round bamboo baskets in which food is placed, with the top one sealed by a lid, which should always be used to avoid steam dispersion. This type of cooking does not require oil or other kinds of fat, therefore its use is recommended for hypocaloric diets. It is also a fairly quick cooking method, especially for fish and vegetables. 
It is used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food. Making crè me brû lé es is probably the most common application of a bain-marie. In this system, the uncooked custards are poured into individual ramekins (small ceramic dishes), and then these ramekins are arranged in a larger baking dish. Hot water is poured into the larger dish so that it comes to about halfway up the outsides of the ramekins. Then the whole dish is transferred to the oven and baked at 325 °F (163 °C). 
Just like steaming, cooking in a double boiler is an indirect method that avoids the direct contact between boiling water and food. A double boiler is a pan that is constructed in two parts. It includes a pot of hot water simmering on the hob, and then a bowl of a smaller size or insert situated above the pot of boiling water. The upper part which holds the food does not touch the water, cooking occurs because of the steam heat generated by the boiling water. Usually, a double boiler is used for transmitting gentle heat, like when melting chocolate or making hollandaise sauce. 
Because it is delicate and cooks quickly, fish such as salmon or sole is often a choice for cooking in this way. Vegetarian recipes en papillote can be found for mushrooms and spring vegetables. 
Sous vide, as a cooking style, does have its drawbacks. Lack of oxygen and low temperatures can actually cause significant food poisoning and grow nasty bacteria like botulism. To avoid this undesirable result, chefs have an array of water bath machines that help to keep the water circulating around the bagged food.
Any type of banquet that requires extensive preparation can now be less chaotic right prior to serving because food is already cooked to order, and merely needs to be served. Unlike food that is cooked in advance and reheated, sous vide meals are fresher tasting and have not had time to oxidize and lose flavour. Even the US Armed Forces uses a variant of sous vide in their Meals Ready to Eat (MREs) for soldiers on the go.
Basting (there is no equivalent of the term in Russian ) is a cooking method that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice. Basting is ordinarily performed with a special device called “ bulb turkey baster ” which can suck juices from the pan for them to be squeezed over the meat. In case there in no one on hand, a basting brush or simply a spoon will do.
If not compensated by countermeasures, the opening of the oven door and the resulting loss of temperature and moisture content of the air circulating inside can lead to increased evaporation from the meat surfaces.
Tempering slowly increases – the key word here being " slowly" – the heat of the cold ingredient so its temperature gradually rises and becomes more compatible with the temperature of the hot ingredient (which essentially slowly cools down when it comes in contact with the cold food). The shock of a cold ingredient suddenly turning hot can cook and change its composition, making it cook too quickly, curdle, seize, break, lump up, or split.
Pan frying requires only a small amount of oil in the pan. Typically, the amount of oil used is enough to cover the food by about one fourth. In some cases, pan frying requires no oil at all, such as pan frying bacon. For deep frying, the food is completely submerged in oil which requires a lot of oil. Foods that are deep-fried cook much faster than those that are pan-fried because the food is not exposed to air. 
Deep frying food gives food a crispy outside and juicy centre. Pan frying results in a browning of the food because it touches a surface. The food must be flipped at least once to evenly cook both sides. Some moisture is lost in pan frying because the food is exposed to air, whereas with deep frying, the food is completely covered in oil when cooked. When food is deep-fried properly, the moisture within the food repels the grease, which mitigates a greasy taste and texture. When food is pan-fried, if the temperature is not hot enough, the food will soak in the grease, leaving it tasting greasy and with an unpleasant texture.
Stir-frying also uses a high heat, but more oil is used than in sauté ing. Also, stir-frying is comfortable with the use of oil without the addition of butter. Oil with a high smoke point should be used in the act of high heating. Oils such as peanut oil and sesame oil can be used in stir-fry cooking technique. Moreover, it is better to add soy sauce or any other sauce while you cook food by the stir-frying method. Stir-frying can be done when vegetables are cut into small pieces. These pieces should also be thin. Cutting the vegetables into pieces enables you to prepare food very quickly and comfortably. Also, this ensures that the food is coated nicely by the sauce. This kind of coating can cause the glazing of the food while cooking.