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sohag hasan
Jul 18, 2022
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The word "cooking" both uses fire as the radical. It can be seen that fire is really indispensable to human diet. It is no wonder that Greek mythology said that Prometheus stole fire to save mankind from water and fire. Although human technology has greatly improved today, and "fireless cooking" has become common, we still need to rely on heat itself - a hot meal is not only more attractive than uncooked food, it is also safer and more more nutritious. This documentary will introduce you to the wonders of heat in cooking. Cooking_1_4 Advances in technology allow us to transfer the right amount of heat to food more precisely. Today we can cook food at a relatively low temperature with Shadow Making electrical appliances, giving the food another taste. New technologies have made concepts such as "slow cooking" more popular. The science of heat transfer Cooking is all about the transfer of heat. Heat energy always flows from high-temperature objects to low-temperatuthod is to use fire directly. The show invited an Italian butcher, Dario Cecchini, to introduce his cooking methods. Dario Cecchini's butcher shop has a history of more than 100 years, but the method they have passed down from generation to generation is very simple. Thermal radiation does not require any medium, it relies on the direct spread of thermal energy in all directions by radiation. The way we usually go to the country BBQ is the same. However, Dario Cecchini points out that after high heat, the gravy is lost as the proteins in the meat shrink. However, so-called searing the surface to seal the gravy is not possible. To keep meat juicy, the focus is on the idle time after grilling. Let the gravy seep back from the surface of the meat, and the roast will be delicious. More about this source textSource text required for additional translation information Send feedback Side panels
 Searing the Surface to Seal the Gravy is Impossible, the Point is Idle Time Shadow Making content media
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