The western food cooking. Overly academic.

This is a topic I will write about my cooking the Method of cooking principles of cooking can be divided into three types.

1. Moist-Heat Method is to use water or steam heating to raw materials such as boiling, steaming and blanching.
2. Dry-Heat Method is to cook without water or moisture is a conductor of heat, such as baking, frying and grilling.
3. Combination Cooking Method will meet with the ASM. The second method is to use the same.


Moist-Heat Method of water around. Are as follows. (As reported to me).
1.Poach, Simmer, Boil the word that was translated into Thai cooking. I boiled it in here. Boil it a completely different it is to be cooked in boiling water. Which is not suitable for cooking foods containing protein. It will be as hard to boil it with vegetables and starchy foods are over.

The simmer is to boil it. It was cooked in boiling water for about 85 to 96 degrees, this method is often used to simmer the stew. Water and stock it. And finally to poach a boil in hot water for about 71 to 82 degrees as the water is just as inhabits it took to boil it to poach for food sensitive fish sometimes poach will help get rid of the smell of raw water. How to cook with.

2. Blanch or scald burn will be both the beginning of the boil in cold water and boil. This is to eliminate the odor Remedies bitterness and saltiness of the material. Some call this. Boiling water. Because of boiling water is not used. And to leave it. The blanched in boiling water is boiled, then soaked in cold water to remove. This is a way to add color. It is also the technique of peeling the tomatoes with.

3. Steam steam steam will not have a right to tell me.

Dry Heat Method of dry matter, but it also has oil.
A. To Roast and Bake is a Thai word that means both carriers. I try to get it right. If an animal is called Roast for baking or roasting without oil, is not it called Bake.

2. Broil grill is outside of the food. Salamander oven or food memory from when I was not here. The stove top and heat it. That's not to Broil.

3. Grill, Griddle, Pan Broil grill it's easy to just use their own equipment and Grill Griddle is a grill rack, then grill on a flat-rolled Pan broil I guess it was not me. Yes, my grilling pan with it.

4. Fry or Fry's that I hear often is, Saute 'read me a fiddle or a meal with a little oil, some people have called Stir Fried pan is hot before you put down the fried food. In addition to this, then stir fried with a Pan Fry the oil and Usage. Lower heat. And take over. I do not cook with it or the one who is fat and deep fry it and fry it in oil. Food causes a flood. Oil and fat .. but good.

Combination Cooking Methods include energy and water and dried.

1. Braise the food into a container with a small amount of water. Then I bake. The amount of water to a bottom of the pot. Some people might not stir. Then bake it with a combination of drowning because the area is ripe with Moist Heat the water, it is not in is ripe with Dry Heat ...

2. Stew Braise like to do is to remove the meat, stir, then remove from the oven to braise more than just water. It will flood my meat. The Japanese beef stew was so called because it is fried in oil first. Then remove to a boil.

Finally, a hit today. Popular in the Microwave Cooking Mama, which is otherwise impossible. Cooking in a microwave oven itself from a Microwave oven and Microwave because the food is cooked from the inside first. The baking is done from the outside. The downside is that it is often harsh. The water evaporates in the end. It is not suitable for cooking it. I try not to take bread baked in the microwave will know the bread comes out dry.