What is the place of water quality and variety in cooking?

Ordinary tap water can complete the cooking of most dishes, but there are a few very elaborate dishes that cannot use tap water, or some chefs who have the pursuit of cooking, use stock when cooking, not tap water to cook. The so-called dashi is to stew pork bone sticks and whole chicken in water for a long time until all the meat and fat are boiled and dissolved in water, and only bones are left in the water. The soup will turn dark.

As for whether it will be milky white, it seems that it is not certain, I have not done it a few times, mainly because the cost of cooking with broth is too high, and high-end catering can afford it, but the middle and low-end mass consumption can definitely not afford it. However, there is a food additive called bone broth paste, which can be added to water to make a beautiful milky white stock.

How did the so-called bone broth Malatang on the market come about, guess it, if you use pork bone sticks and whole chicken to make broth, how much to do every day to meet the demand, if you want to use bone broth paste, a few dollars a day is enough. That's it, it's a bit off-topic, anyway, if you cook, the water as long as it meets the requirements of hygienic drinking, as for what spring water and river water and the like can only be icing on the cake on the basis of delicious dishes.

The general dish does not have too high water requirements, and as mentioned above, good water is just the icing on the cake.

The tap water we usually drink contains chlorine, which will affect the taste, and it is more obvious to drink water alone, but when cooking, various spices have been able to mask the taste of chlorine, so the taste does not have much effect.

However, some processed foods that require water as the main ingredient, such as tofu, have higher requirements for water, and water is even one of the key factors affecting the taste of tofu.

In addition, the milky white color of the soup is only caused by the emulsification of fat, that is, it looks good, and if you want to cook it milky, you can learn from the West, add some milk, simple and rough.

It affects the taste of the food and has a great impact on the food.

Drinking water is also rich in ecological oxygen.

It's just that there are a few very elaborate dishes that can't use tap water, or some chefs who have a passion for cooking use stock instead of tap water to cook.

The same method and different water quality make the taste different.

Processed foods with water as the main material, such as tofu, have relatively high requirements for water, and water is even one of the key factors affecting the taste of tofu.

Usually tap water is enough for household use, but some chefs only have requirements for this.

Different water tastes different for people with a keen sense of taste (of course, it may be difficult for the public who are now severely corroded by additives to taste it.) The reason for this is that water has been in contact with different environments, and through the irregular thermal movement of molecules, it naturally acquires other flavors. Catering is the same, not only to pay attention to "fragrance" and "taste", but also "color" is also very important, human beings have the potential instinct to recognize taste with their eyes, only "color" first passes, diners will choose this dish, and then can use "fragrance" and "taste" to grasp the diners tightly.

Plant-based foods are loved by more and more people who advocate health because they are naturally additive-free, do not contain animal fats and cholesterol, and contain nutrients such as fiber, vitamins and minerals. Eating more plant-based foods will reduce the chance of getting various chronic diseases a lot, and it will not make people lose their minds because they eat too much meat. Most delicacies are fission-shaped spectacles created by the collision of different combinations of ingredients.

If you look at the encounter of ingredients from the perspective of human feelings, some are amazing matches made in heaven, some are touching encounters, and some are shocking encounters. Chinese cuisine is vast and profound. Especially Sichuan cuisine, it is important to pay attention to one dish and one style, and cabbage and all kinds of flavors.

Each dish has its own recipe, and of course the color is very important. First, he will give people a kind of perspective impact.

Beautiful things can always make people like them more, and there will really be a lot of difference between a dish that looks good and doesn't look good, and it has a certain impact on appetite. It's like a cake, even if the original taste is similar, but one is very beautiful like a work of art, and the other is a closed lump, which one will you prefer? If you put a bunch of unpalatable food on the plate in an extremely delicate way and bring out an attractive aroma, people will look at it and think it is delicious, and once Layu tastes it, I think no one will like it, even if it looks beautiful and the fragrance is strong.

It does matter. Because poor water quality can affect the health of the body, and water is an essential substance for the human body.

Because the quality and type of water will affect the results of cooking, the water quality in different places is made, and the taste of the same ingredients is different, and Tempeh cooking pays special attention to details.

Because our country is a vast country, the water quality in different places is very different, and the taste is also very different, which will affect the taste of the dishes.

If the quality of the water is not good and it is contaminated, the food we make will also be affected, so you may also get food poisoning if you eat it.

Summary. 1.Free water refers to water molecules present in food that are not bound to other molecules.

This water can affect the organoleptic properties of food, such as taste, texture, color, aroma. In addition, the evaporation of free water during the cooking process can also lead to drying and shrinkage of food.

What are the forms of water present in food? What does it relate to? Its role in food quality and cooking.

1.Free water refers to water molecules present in food that are not bound to other molecules. This water can affect the organoleptic properties of the food, such as taste, texture, color, and aroma.

In addition, the evaporation of free water during the cooking process can also lead to drying and shrinkage of food.

Extension: Bound water is when water molecules are combined with other chemicals, such as proteins and starches. This water is often difficult to separate and can affect the physicochemical properties and stability of food.

2.Water adsorption refers to the adsorption of water molecules on the surface of food or in micropores. This water is important for the moisturizing effect of food, which preserves the freshness and taste of food.

3.Condensed water refers to the fact that when the food is cooled at a low hail temperature, the water molecules will coalesce into small water droplets. This kind of water has a great impact on the texture and taste of food, for example, when making chocolate desserts, the presence of condensed water can make the food taste more delicate.

What is Caramel Reaction? What are its cooking applications?

Why do natural oils and fats have a certain color and smell? What is rancidity in fats? How can it be prevented?

The reason why natural oils and oils have a certain color and smell is mainly due to the different chemical composition and oxidation degree in them. For example, the yellow-green color of olive oil and the yellow color of canola oil are both because of the pigments and carotenoids they contain. The rancidity of oils and fats refers to the chemical reactions that occur due to the influence of bacteria, fungi, yeast and other microorganisms during storage or processing, resulting in oxidative deterioration, odor, corruption and other phenomena.

This can seriously affect the quality and taste of oils and fats, and even cause harm to human health. In order to prevent rancidity of oils and fats, the following measures can be taken:1

The storage environment should be dry, cool, and well ventilated, avoiding direct sunlight to reduce oxygen exposure and the invasion of bacteria and fungi. 2.The process should be strictly hygienic and avoid microbial contamination as much as possible.

3.The addition of antioxidants (such as VE, VC, and TBHQ) can effectively delay the oxidation of lipids.

The classification of the presence of water in cooking ingredients is mainly based on the form of force of water molecules and the proximity of non-aqueous components. Correct

Cooking refers to the art of eating, a complex and regular process of transforming ingredients into food. It is a processing method and method of processing ingredients to make food more delicious, better looking and smelling better.

A delicious dish must have good color, flavor and shape, which not only makes people feel satisfied when eating, but also makes the nutrients of the food more easily absorbed by the body.

Tang Sun Tan Jing Ti "Tang Jezhou Thorn Shi Pei Gongde Political Preface": "Vegetable food is cooked with it, and wild food is cooked with it, and wild times are used with its dryness." Song Luyou's "Ten Rhymes of Eating Camelina": "There is no day to pick, and there is a secret recipe for cooking." ”

History of the Ming Dynasty: Le Zhi II": "The cooking is strict, and the food is only solemn. Qing Pu Songling's "Liao Zhai Zhi Wei Xiang Skirt": "The Russian dishes are listed and cooked properly. ”

Zou Taofen's "Memories of Ping" XVIII: "The content of these women's magazines is probably about family, cooking, clothing, etc. "Lin Danqiu's "Ma Fengbo":

The side dish is still the usual side dish ......But once cooked by the hands of this female chef, there is indeed an unusual taste. ”

Frying and cooking virtues, each let the answer be cautious and flavorful; Meat and vegetarian righteousness are all called classics. The beauty of heaven and earth benefits from the gift of mountains, rivers, sun and moon; The desire to eat color is taken from the brilliance of the light and shadow of the cup. Three meals of incense in a hundred generations, a night of food to a thousand omen.

On the way of eating, macro and micro are both macro and subtle; The principle of drinking and eating pleasure is nothing but fine. Or the collected vegetables, or the beasts of fishing and hunting, or the beauty of animal husbandry, or the grain of farming, or the essence of the sea, can all be stewed in a pot to distinguish the style.

Hello dear, it is a pleasure to serve you. Dear, for you to find the eight common points of Chinese cooking, there is the following explanation of water: water is an adjunct to cooking, and it is almost indispensable in every process of cooking dishes.

It can wash, swell, transfer heat, guide taste, protect nutrients, and can also restrict the appearance and taste of dishes, so it is the "unsung hero" in cooking. It complements "fire" and is both mutually reinforcing and complementary. Insufficient attention has been paid to this special "medium" and "catalyst" in the past, and attention should be paid to research now.

I hope mine can be helpful to you, and I wish you a happy life and all the best

The role of water in cooking, seasoning is very important. Beijing water hard, high calcium content, making soup dishes is difficult to get umami, south to north water transport is unrealistic, in Beijing pay attention to some have to use pure water.

Drinking water is also rich in ecological oxygen. (Efficacy analysis: ecological oxygen promotes human metabolism and normal life activities; It can inhibit or kill anaerobic bacteria and cancer cells, and is extremely important for human health; It can accelerate the conversion of glucose into energy, which can help patients with diabetes mellitus relieve symptoms; It can promote the decomposition of cholesterol and lipids and reduce deposition.

Drinking water has strong permeability and good absorption effect. (Efficacy analysis: water molecules are responsible for the important task of nutrient transport in the human body; It has the effect of cleaning blood vessels, can transport away all kinds of internal wastes, and disperse various gel blocks. ）

The high lead water of the drinking car contains a combination of metal ions and water with micro magnetic moment. (Efficacy analysis: they can increase the surface charge of red blood cells and platelets, increase the repulsion of the same charge, reduce the aggregation of red blood cells and platelets, greatly reduce blood viscosity, and improve the flow and circulation of blood per unit time; It has a certain effect on hypertension and cardiovascular disease.