The Best Recipes | Cooking is one of the most beloved hobbies of many, especially women whose job it is to cook to serve food for the husband. Along with the development of this era, cooking is no longer dominated by women. As reported by datausa.io, Men dominate with the position of chef more than women, namely 329.126 for men and 87.213 for women in 2015.
What is Cooking?
Cooking is one of those everyday words that everybody knows. But simply what does it really mean? Is reheating leftovers cooking? How about making an emulsified salad dressing? Scrambling eggs? Baking cookies?
At its easiest, cooking means applying heat to food. But cooking is as often about the ways heat changes your food as it is about the heat itself. That is because heating food does not just make it hotter.
It changes your food in other ways, too.
The proteins in food (like in meats, poultry, and eggs) become firmer. Its for these reasons the liquid interior associated with an egg gets hard as soon as you boil it, and why a well-done steak is tougher than one cooked medium-rare.
Interestingly, other proteins, namely the collagens that define cartilage and various other connective tissues in meats, can be accomplished to sneak down by heating them in many ways, specifically through moist heat cooking methods. Its for these reasons tough cuts of meat like lamb shanks or oxtails could become so incredibly tender when braised slowly.
Cooking also causes proteins to suffer moisture, typically via evaporation by means of steam. This lack of moisture then causes protein-rich food to contract, as developed with burgers that shrink when cooked within the grill.
Sugars & Starches
Carbohydrates like sugars and starches are also transformed by heating. Sugars turn brown, as developed whenever you caramelize the tops of the crème brûlée.
The browning of bread whenever you bake it’s always caused by the caramelization of your carbohydrates. Starches are likely to perform like sponges, absorption water and expanding in proportion, as when pasta noodles expand whenever you cook them.
Fats & Fiber
Fats, similar to butter and oils, liquefy, ultimately begin to smoke after they get too hot.
The fibers in fruit and veggies soften and stop working, in the future a cooked carrot is softer than the usual raw one.
Cooking may affect furnishings of foods, too. Vegetables (like green beans) first brighten when cooked, however they eventually take even on a drab olive hue should they be cooked for too long.
Food preparation causes other, less obvious, changes, too. Nutrients like vitamins will be destroyed or leached out, literally cooked away. Anytime you boil vegetables, some nutrients naturally dissolve towards the cooking water or towards the air via steam. Flavors will be lost on this in an identical way, too. As soon as you smell the aroma of food cooking, the pain you are smelling are classified as the flavor compounds evaporating towards the air. And when they’re via airplane, they are certainly not around the food.