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Cooking

The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.

Cooking frequently, though not always, involves applying heat in order to chemically transform a food, thus changing its flavor, texture, appearance, or nutritional properties. There is archaelogical evidence of cooked foodstuffs (both animal and vegetable) in human settlements dating from the earliest known use of fire.

Table of contents

1 Effects of cooking 2 Cooking techniques 3 Other (cool) preparation techniques 3..1 Ingredients 4 See also 5 External link

Effects of cooking

If heating is used, this can disinfect (depending on temperature, cooking time, and technique used) and soften the food. 45 to 140°F (4 to 60°C) is the "danger zone" in which many food spoilage bacteria thrive, and which must be avoided for safe handling of meat, poultry and dairy products. Refrigeration and freezing do not kill bacteria, but slow their growth.

Living foods diet adherents advise against the use of heat in the preparation of food: they believe that temperatures above 106°F (41°C) destroy essential enzymes in the food, which they believe are necessary for proper digestion and nutrition.

Cooking techniques

• Baking
  • Broiling
  • FlashBake

• Boiling
  • Blanching
  • Braising
  • Coddling
  • Double steaming
  • Infusion
  • Poaching
  • Pressure cooking
  • Simmering
  • Steaming
  • Vacuum flask cooking
  • Steeping

• Frying
  • Deep frying
  • Hot salt frying
  • Hot sand frying
  • Pan frying
  • Pressure frying
  • Sauteeing
  • Stir frying

• Microwaving

• Roasting
  • Barbecuing
  • Grilling
  • Searing

• Smoking

• Brining
• Drying
• Grinding (e.g. sesame seeds to produce tahini), chopping, slicing finely, grating, etc..
• Marinating
• Pickling
• Seasoning
• Sprouting

Specific techniques and ingredients are often regional. See Cuisine for information about the many regional and ethnic food traditions. Please see food writing for some authors of books on cookery, food, and the history of food.

• Cooking weights and measures (includes conversions and equivalencies common in cooking)
• Food and cooking hygiene
• Food preservation
• List of cookbooks
• List of food preparation utensils including saucepans, frying pans, woks and many others.

External link

• Culinary history timeline

Source | Copyright