WHY DO WE USE DIFFERENT HEAT METHODS ? Flashcards
UNIT 7 - METHODS OF COOKERY
1
Q
WHY DO WE USE DIFFERENT HEAT METHODS ?
A
- Origin of the dish: local ingredients and equipment dictate how dishes should be cooked e.g Chinese cooking uses conduction with woks
- Texture and taste: some are better with certain methods e.g tougher cuts of meat are braised or stewed rather than fired to improve tenderness
- Visual impact: E.g. radiation of blow torch used on a creme brulee for a desired aesthetic and texture(crack surface - smooth custard inside)
- Cooking times: some methods don’t require much time e.g deep frying - little time, stewing - long time
- Changes the consistency/texture/colour/shape
E.g. barbecue grill will have crunchy exterior and soft interior
