Ever wondered why a culinary dish does not turn out right even if you carefully follow the recipe? This is a most frustrating in life, is one of the annoying things. The secret to a good dish but not in your recipe is not in a number of other things.
Recipe tastes best method of cooking = good + good content good cooking technique
Let us analyze the above equation:
1. Good recipe:
A recipe that is a set of instructions on something. Therefore, a food recipe on how to prepare a culinary dish is a set of instructions. In general, a food recipe would include:
A) food and ratio / a list of their volume. An example of this sugar a teaspoon (tsp) will. Ratio could be more specific, say, 5 grams of sugar. Or, it more like a summary, "maybe a pinch of salt, a handful of basil leaves." More specific volume ratio /, the less likely it is to use the amounts due to the errors.
B) detailed how the processes required to prepare dishes. Fold in flour mixture to the flour and mean two different things. Whisk soft and fluffy or whisk the egg whites on high speed for three minutes until the egg whites. Do not you think the latter instruction is clearer and more specific?
2. Good Stuff:
What hand-picked home grown vegetables actually taste better than store bought kind? Take my word for it, they do, for one simple reason - they are fresher. Only fish that swim in a sea of minutes ago Imagine grilling. High-protein bread flour instead of all purpose flour to make bread with a try. You can have something that looks like bread but cut it and you will not get the texture of the body or good bread. The simple fact, the best end product you get the best material to start with.
3. Good cooking techniques:
Examples are endless. Here are two of them:
A) creaming in making good butter cake is a very important process. This step is wrong and your butter cake you will be disappointed. Creaming the butter cut method where Chinese make up as much as possible air bubbles are used. Recipes normally "light in color when the cream, sugar and butter." To say get the maximum amount of air bubbles in fat, it needs the right texture. Soften it just blends into the butter sugar and you do not get enough air bubbles. So it is important that the temperature of the butter between 65-70 degrees F prior to creaming is to be maintained. Butter, sugar crystals, their job is enough for the body.
B) roasting the meat often and most recipes ask you before doing this over a stove in a skillet-seared. Some well-browned meat great flavor as the heat between sugars and proteins to build complex reactions creates a flavorful crust. A technique to get even more flavor to the meat brown at the end of the roasting oven. During roasting, meat juice come to the surface and evaporate. These juices have lots of sugar and protein. The juices evaporate, they leave behind on the surface proteins and sugars. Over the last few minutes, the oven heat to 500 degrees F. Turn to cook the sugar and protein. Voila! Better tasting meat.
Little things big difference. Now you know the secret to great tasting food. And they really are not secrets but the practical knowledge to good use. So, next time you have a recipe does not give the desired results, you sure there is something missing in the equation for good tasting food can be!
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Seeing Science Everywhere
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