How to correctly master the heat of cooking, and how to master the heat during cooking?

Correctly mastering the heat is the key to cooking good dishes in terms of color, aroma, taste, shape, quality and utensils. From the point of view of firepower, the fire used in cooking can be divided into strong fire, medium fire, small fire, micro fire, between the fire is according to the cooking and dishes of the requirements of the fire to increase and decrease, the formation of different heat, some first hot fire and then small fire, some first small fire and then strong fire, some prosperous, medium and small fire alternately. The nature of cooking raw materials is different, there are old and tender, soft and hard, and the moisture content is also different, and there are various shapes such as size, slices, and silk strips in appearance.

In this regard, it is necessary to use different heat conditions according to different situations; Different cooking methods also have different requirements for heat, such as stir-frying, stir-frying, boiling, simmering, etc. Different heat can form different flavors of dishes, stir-fried dishes, smooth, crispy, simmered dishes over low heat, soft and glutinous.

3. Master the principle of heat.

Mastering the heat refers to mastering the size of the fire and the length of the fire time, so as to control the maturation process of the raw materials, so that the dishes can be formed with the characteristics of tenderness, looseness, crispiness, crispiness, baba, glutinous and so on. The different heat power and heat transfer methods used in the heating process depend on the nature and shape of the ingredients and the characteristics of the dish.

1. Set the heat according to the nature of the cooking ingredients. The texture is crisp and tender, and the heat is heated for a short time using a strong fire; The texture is relatively old and tough, and it is heated over low heat for a long time.

2. The fire temperature should be determined according to the form of the raw materials. Generally speaking, thin and small shapes of raw materials should be made quickly; Large, thick, whole raw materials should be slowly heated and matured over low heat.

3. According to the different properties of the raw materials of the side dishes, determine the different heat conditions. Dishes with two or more ingredients of different properties together. For example, potatoes and beef are two completely different raw materials, and if they are cooked at the same time, they cannot be matured consistently.

Therefore, the potatoes are generally processed into pieces of the same size as the beef pieces, fried or blanched in water for later use, and when the beef is burned until it is soft and rotten, the potatoes that have been preliminarily cooked are put into the same fire, so that it can be just right when the final dish is ready.

4. Choose different heat according to different cooking methods.

Cooking methods such as grilling, stewing, stewing, simmering, and boiling heat transfer with water and air are generally used to cook dishes over medium-low heat. The cooking method of explosion and cooking is a technique of using strong fire and hot oil to quickly make dishes, which requires large firepower, operators to accurately grasp the heat, agile movements, and neat techniques, so that the finished product can have the characteristics of fresh, tender, crisp and soft.

In addition, in the process of cooking dishes, there are many factors that affect the change of heat, and the method of mastering the heat is not static, and can only be flexibly mastered according to the characteristics of raw materials, the requirements of dishes, different heat transfer media, the number of raw materials, and different cooking methods.

The dishes are different, and the heat is different.

Although stir-frying is a part of our lives, it is a very deep science, and people who don't know how to stir-fry are often because they don't have much interest in stir-frying. At the same time, many of us in life do not know how to control the heat when stir-frying. Here are some tips on how to control the heat during the stir-frying process.

1. When frying green leafy vegetables, the heat must be turned on to the maximum.

When we fry leafy greens, because most of the time the leafy greens are not mixed with meat and stir-fried, we can put oil in the pot at this time, and then turn the heat to the maximum. In this way, the green leafy vegetables can be stir-fried, so that the relevant nutrients of the green leafy vegetables can penetrate out more, and the fried vegetables in this way have a more tender taste.

2. When stir-frying vegetables with less moisture, turn on the high heat first and then turn to low heat.

In fact, in our lives, there are many dishes, but there is actually not much water, such as tofu, potatoes, carrots and other vegetables and soy products. They themselves are not very water, so at this time we must control the heat when stir-frying, at the beginning of the stir-fry, we can turn on the high heat, after the oil is quickly heated, put in the seasoning can put this kind of dish in, stir-fry over high heat, and then turn to low heat after three minutes, so that it is not easy to fry paste.

3. Turn on medium or low heat when frying food.

In fact, housewives who are often busy in the kitchen generally know that when frying food, they must turn on low or medium heat when frying food, so that the food will not be scorched while it is cooked.

You can choose to stir-fry over low heat, so that the heat is easy to control, and it is not easy to paste the pot, and you can turn off the heat in time if you have a problem.

Be sure to use high heat when you first put in the dish, but when the dish is about to cook, be sure to use low heat, so that the taste is very good, and it will also prevent the dish from burning. If a fire breaks out during cooking, be sure to cover the pot with a lid so that the fire can be extinguished. And also constantly stir-fry, so that the dish can be heated evenly.

The technique of controlling the heat should also be hot, and the oil should also be boiled in hot water, so that the heat can be controlled, and the effect will be particularly good.

The temperature has a great impact on the quality of the dish, when the vegetables are fried, the oil temperature is high, the dish is fast, the time is short, if the oil temperature is too low, the dish can not immediately reach the temperature, the dish can not be copied immediately, then the dish will appear out of the water, that is, we often say fried "kneading".

The fried food oil should not be too high, otherwise there will be a phenomenon of undercooked outside batter and inside. The oil temperature is often expressed as "into", under normal circumstances, the oil temperature is 23 °C, and when the oil is slightly blistered in the center of the bottom of the pot, the oil temperature is one or two percent; When the oil level fluctuates, there is no oil smoke, and the oil temperature is three or four percent; If the fluctuation of the surface is aggravated and there is oil smoke curling up, the temperature is five or six percent; The fluctuation of the face gradually calms down and a large amount of oil smoke rises, and the temperature is seven or eighty; When the oil smoke rises intensively, the oil temperature reaches 90% hot.

The following is an introduction to the oil temperature requirements for different cooking methods

Stir-fry: When the temperature does not reach five or six hot, the raw materials can be put into the oil pan, and always stir-fry with a strong fire. In this way, the high temperature of the oil can make the raw materials quickly heated, the surface is dehydrated, and the fishy smell can also be vaporized. The resulting dish will be delicious and tender.

Stir-frying: The purpose of stir-frying is to make the dishes crisp and tender, the raw materials are thin or simply not syrup, and the heating time is short, so it is more appropriate to burn the oil temperature to more than eighty percent hot and then use the raw materials.

Slippery: Most of the slippery raw materials are sized, the oil temperature is too high, the starch is easy to stick when it encounters high temperature, the oil temperature is too low, and the slurry will fall off, so it is more appropriate to keep the oil temperature at four or five percent hot.

Cooking: Smoked vegetables are generally fried with raw materials first, and then wrapped or poured with applause juice, so when the oil is burned to seven or eight hot, it is more appropriate to put it in the pot.

Frying: When frying vegetables, emphasize that the outside is charred and the inside is tender, and a layer of paste is generally hung on the outside of the raw materials, and the oil temperature should be put into the pot when it is hot. When frying food, put a little salt in the pan to prevent the oil from splashing.

When cooking, the oil temperature should be set according to the size of the raw materials, and the oil temperature should be lower if the body is large and the burning time is long; On the contrary, if the volume is small and the heating time is short, the oil temperature should be higher. We should be flexible in practice.

Summary. Dear, I am glad to answer for you: controlling the heat is not only to control the temperature of the addition, but also to control the size of the fire, to control the time of the ingredients, and to control the contact area of the ingredients.

In other words, controlling the heat in cooking is not only about controlling the temperature of the addition, but also about other factors.

Dear, I'm glad to help you with the answer: controlling the heat is not only to control the temperature of the addition, but also to control the size of the liquid closed fire, to control the time of the ingredients, and to control the contact area of the ingredients. In other words, controlling the heat in cooking is not only about controlling the temperature of the addition, but also about other factors.

Cooking refers to the art of eating, which is a complex and regular process of transforming ingredients into food. It is a treatment method and method for processing and processing food to make food more delicious, better looking and smelling. A delicious dish is bound to have good color, flavor, and shape, which not only makes people feel satisfied when eating, but also makes the nutrition of the food more easily absorbed by the body.

Mastering the heat is to correctly control the amount of heat during cooking and use it flexibly according to the changes in the dish, which is actually a technique of watching the fire. When looking at fire, according to the flame level, light and shade, and the intensity of heat radiation, the fire power is divided into four types: strong fire, medium fire, small fire and micro fire. The mastery method is:

Wanghuo, also known as "rapid fire" and "martial fire", its firepower is strong and concentrated, the flame is high and stable, yellowish-white, bright luminosity, and the heat is pressing. It is generally used for rapid cooking, such as stir-frying, stir-frying, cooking, etc., and is characterized by maximizing the freshness, nutrients and characteristics of the dish.

Medium fire, the flame is low and shaky, red, the luminosity is dark, and the radiant heat is strong, and it is generally used for frying, boiling or frying.

Small fire, also known as "simmer". The flame is small, sometimes falling, blue-green, and the radiant heat is weak, which is mainly suitable for the cooking of dishes such as stewing, simmering, and grilling.

Micro-fire, also known as "slow fire", can not see the flame, is dark red, weak heating, mainly used to promote the absorption of dishes to make crispy, can also be used for heat preservation.

There are many kinds of cooking dishes, and the ingredients, textures, and techniques are also different, so you can't stick to one type of heat, and you have to use a camera to handle them to be handy.

At present, the use of gas in cooking is relatively common, so controlling the size of the fire is no longer a problem. However, there are also many families and restaurants that use coal and other fuels, and when stir-frying, they need to be hot and hot, and it is expensive to "solve the problem quickly", but sometimes the coal fire cannot come up for a while, and people are not in a hurry. At this point, grab a pinch of salt and quickly throw it into the fire, and the flame will burn brightly.

I think it's important to have the following! First of all, if you don't have a good grasp of the heat when stir-frying! Then the taste must be very unpalatable, and it may not be able to eat!

If you grasp it well! How can you be sure that it is particularly delicious? No matter how bad it is, it's not as bad as **?

Of course, in stir-frying, it is really important to have a fire! If you don't grasp this well, it is estimated that a dish should be invalidated, just a waste, just a dish!

Under normal circumstances, if you eat it yourself, no matter how unpalatable it is, it is no problem, but if it is sold in a restaurant, if you don't grasp the heat, it is estimated that no one will pay! Such a store is probably going to collapse!

Heat is the size and length of heat used in the cooking process of the dish. The heat is small, and the food is not fully cooked; If the heat is too strong, the ingredients will not be well combined with the flavor, so mastering the heat is the key in cooking.

You can write an essay on this topic!

To sum up, heat is an important criterion to reflect the level of a chef, ingredients can be learned to quantify, heat is difficult to quantify, especially Chinese food, which needs to be explored and accumulated.

If you want to learn technology, you can go to a professional school, and you can learn more comprehensively.

Knife, spoon, fire, oil, and yeast are the five basic skills of a chef, so the importance of heat is self-evident.

The old fire is boiled over a fierce fire and then changed to a slow boil, and the time is about 4-5 hours!

Hot, medium, low.

Dishes cooked over low heat, such as beef stew, are cooked over low heat.

Wanghuo is suitable for stir-fried, stir-fried, and shabu-shabu dishes that are generally cooked with Wanghuo, and the main ingredients are mostly crispy and tender, such as fried mutton with green onions, mutton shabu, and fried belly with water.

The soup cooked over a slow fire is full of heat and has a long time, which not only takes the effect of medicine and tonic medicine, but also takes the sweetness of the mouth. A few hours of boiling is sufficient.