How does the heat that you eat

The application of heat to a food can food that some so different that seems to be the taste completely. Here's how:

As a result, food, warmth we can try to change their color, texture, shape e. For example, as the meat is cooked in the oven, it shrinks and changes shape. They range from deep red to reddish brown. The soft texture of cooked meat is solidified fibers and then tenderness, which changes the taste. to dissolve fatty tissues. Youmay find that some leakage of fat from the pot even better piece of meat cut. If meat is cooked, the juices are fat and fiber to distribute the meat to soften. Meat is cooked it loses too much fruit juice and melted fat. Meat that is cooked retains its juices, but the proteins are not cooked enough and the muscle will be tough.

Some foods that are heated together to form something entirely changed muchoriginal. An example would be the sauce, flour, butter and liquid, which originally individual identity are linked to heat. slow and gentle heat makes the flour to swell and absorb liquid.

The same processes are found in fruits and vegetables that are soft and starchy elements fibers absorb liquid. About cooking fruit makes the fiber soft and loses its shape and unclear. If you want to make jelly, fruit should be cooked until it iscompletely informal, so it tends to make the jelly.

Some vegetables such as spinach contain as much liquid as you need to cook not to add more. Other starchy vegetables like potatoes need to take some liquid starch to swell and soften.

Boiling heat means many will be applied.

1. Hot liquids boil, simmer, blanch, poach and burns.

2. Hot bath, as the frying fat (or low fat), in which the food asas potato chips are dipped in grease.

3. Pig iron, as if a steak in the pan or, if a food is cooked in a pan of grease.

4. Radiation, where heat is close to the Red Hot stove or electric coil unit through the flame of a gas stove or charcoal in a barbecue given.

5. The accumulation of heat, the heat is contained in the furnace of various kinds. This type of heat combines two fundamental principles: the cooking is done with the heat from the walls of hot metaland the grill of the oven and heat radiation, therefore, the other part of the label is captured by the heat, the heated air is done. If the oven door is opened, is part of the heated air escapes from the oven and reduce oven temperature. This explains why the oven doors should be as open as possible, for some time a delicious meal cooked as a cake.

The adjustments of heat between a gas and electric ovens are different. On a gas stove, the degree of heat to change almost immediately. It takes a little 'more to increase or decrease the heat on an electric heater. You'll have to look at food to ensure that they are not overcooked. Take your pan of food from the oven immediately, rather than extinguish the fire.

The effects of cold and heat on foods can drastically change the taste and texture. Some people may love raw carrots, but I hate when they are cooked. Knowing how much heat can affect the> Food you eat will help you cook better.