Hot Air, Oil, and Radiation: Baking, Frying, and Grilling
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cooking vegetables at the boiling point, but without the necessity of heating a whole pot of water, exposing the food directly to turbulent water, and leaching out flavor or color or nutrients It doesn’t allow the cook to control saltiness, calcium cross-linking, or acidity (steam itself is a slightly acid pH 6, and plant cells and vacuoles are also more acid than is ideal for chlorophyll); and evenness of cooking requires that the pieces be arranged in a single layer, or that the pile be very loose to allow the steam access to all food surfaces Steaming leaves the food tasting exclusively of its cooked self, though the steam can also be aromatized by the inclusion of herbs and spices Pressure Cooking Pressure cooking is sometimes applied to vegetables, especially in the canning of low-acid foods It is essentially cooking by a combination of boiling water and steam, except that both are at about 250ºF/120ºC rather than 212ºF/100ºC (Enclosing the water in an airtight container traps the water vapor, which in turn raises the boiling point of the water.) Pressure cooking heats foods very rapidly, which means that it’s also very easy to overcook fresh vegetables It’s best to follow specialized recipes closely Hot Air, Oil, and Radiation: Baking, Frying, and Grilling These “dry” cooking methods remove moisture from the food surface, thus concentrating and intensifying flavor, and can heat it above the boiling point, to temperatures that generate the typical flavors and colors of the browning reactions (p 777) Baking The hot air in an oven cooks vegetables and fruits relatively slowly, for several reasons First, air is not as dense a ... Hot Air, Oil, and Radiation: Baking, Frying, and Grilling These “dry” cooking methods remove moisture from the food surface, thus concentrating and intensifying flavor, and can heat it above the boiling point, to...250ºF/120ºC rather than 212ºF/100ºC (Enclosing the water in an airtight container traps the water vapor, which in turn raises the boiling point of the water.) Pressure cooking heats foods very rapidly,... temperatures that generate the typical flavors and colors of the browning reactions (p 777) Baking The hot air in an oven cooks vegetables and fruits relatively slowly, for several reasons First, air is