best way to cook food?

[Fumo Bnnuy n Frends]

from oven stir fry pan roasted grilled deep fried etc

whats in your words

the best way to cook foods?


for me its grilling over a charcoal / wood mixture.
gives food a unique smell that varies and since you can only taste like 5-6 flavors but can smell 100000+ smells and memorize them it's safe to assume half the food presentation is in the smell and looks

[Frankie]

I flambéed my kitchen once Too much Brandy. I did actually manage to get some in the pan
though.

[talemore]

Oprindeligt skrevet af Frankie:

I flambéed my kitchen once Too much Brandy. I did actually manage to get some in the pan
though.

It's not meant to be in the pan

It's meant to be on the food.

With the pan you now created chance to set the kitchen on fire like you mentioned as you now created a bowl of fuel.

[Birds]

Cooking With Alcohol

Cooks use wines, beers, and distilled spirits as ingredients in a broad range of dishes, from savory soups and sauces and stews to sweet creams and cakes, souffles and sorbets. They contribute distinctive flavors, often including acidity, sweetness, and savouriness (from glutamic and succinic acids), and the aromatic dimension provided by alcohol and other volatile substances. Some qualities can be a challenge for the cook to work with, including the astringency of red wines and the bitterness of most beers. The alcohol itself also provides a third kind of liquid--in addition to water and oil--into which flavor and color molecules can be extracted and dissolved, as well as reactive molecules that can combine with other substances in the food to generate new aromas and greater depth of flavor. While large amounts of alcohol tend to trap other volatile molecules in the food, small traces boost their volatility and so intensify aroma.

At the same time that alcohol itself can be an asset for the cook, itt can also be a liability. Alcohol has its own pungent, slightly medicinal qualities, and these qualities are heightened and can become harsh in hot foods. Cooks may therefore simmer or boil sauces for some time to evaporate off as much alcohol as possible. In the showy preparation called the flambe from the French for "to flame," they ignite the heated vapors of spirits and high-alcohol wines into flickering, ghostly blue flames to burn off the alcohol and give a lightly singed flavor to a dish. However, none of these techniques leave a food free of alcohol. Experiments have shown that long-simmered stews retain about 5% of the alcohol initially added, briefly cooked dishes from 10 to 50%, and flambes as much as 75%.

On Food And Cooking, Harold McGee

[Frankie]

Oprindeligt skrevet af talemore:

Oprindeligt skrevet af Frankie:

I flambéed my kitchen once Too much Brandy. I did actually manage to get some in the pan
though.

It's not meant to be in the pan

It's meant to be on the food.

With the pan you now created chance to set the kitchen on fire like you mentioned as you now created a bowl of fuel.

The food was in the pan ;-)

And after half the bottle of Brandy I didn't really much care.

[sleeps]

while having salt, add msg.