Mixed Cooking Techniques

Mixed cooking follows a cooking principle that involves at least two different phases, first a strong and rapid one, then a sweeter and lasting one with the possible addition of liquid.

Brazing

Braising is a technique or cooking system that involves an initial browning of the food in "brasiera" (or casserole) to the OVEN with LID, and a continuation of cooking on the stove over low heat and more or less prolonged. NB . Food tenderness and cooking temperature are directly proportional.

The foods indicated for brazing are: red meat, white meat, poultry.

Casserole cooking

With this technique or cooking system the food is "sweated" in the oven on a fatty substance basis, WITHOUT a lid and at a low temperature; then it is covered and continued in the oven at 140-160 ° C, often wetting in its own sauce.

The foods indicated for cooking in casserole are: poultry with white meat (chicken, guinea fowl and turkey), game (partridge, duck, pheasant, pigeon).

Stewing

Stewing is a cooking technique or system that involves placing the food in a pan with a little fat and liquid, for slow cooking with a lid WITHOUT the addition of liquid. NB . It differs from brazing since it does NOT require any initial browning of the food and is carried out directly on the stove.

The foods recommended for stewing are: fish, pieces of meat, fruit, vegetables (especially zucchini and tomatoes), mushrooms.

Microwave cooking principle

Microwave is a fairly innovative cooking principle.

Operation : the microwave oven has a magneton device that converts electrical energy into microwaves, or electromagnetic waves that are framed between infrared and radio waves. Those used in the kitchen have a length of 12 centimeters (cm) with a frequency of 2450 megaHertz (MHz) and the radiations they produce cancel each other instantly as soon as the action of the source ceases. They act on the polar molecules of food and cause it to be stirred first in depth (about 2-3cm) and then extended to the whole food; some container materials absorb this radiation and do not suffer it, others, like metals, repel it causing the appliance to break.

Advantages and disadvantages : the microwave has some advantages of use, such as speed, nutritional preservation, less use of fat, clean and tidy cooking. The limits are represented above all by the fact that it does not favor the development of aromatic and taste components typical of the other systems.

Video Recipe: Quick chocolate cake, microwaved