Cooking

Template:Cuisine Cooking is an act of heating food for eating.

Cooking not only warms food - but actually transforms it! This chemical transformation of flavor, texture, and appearance is one of the great cultural arts. Since cooking also affects both the nutritional properties and safety of food, it directly impacts on health. The art and science of cooking XXX (started this line in preference to saying "Cooking is an art and a science) now have to end it with something interesting - and as I'm likely to time out I put this statement here as reminder to me and others).

The earliest type of cooking was roasting, directly in a fire. There is archaeological evidence of roasted foodstuffs, both animal and vegetable, in human (Homo erectus) campsites dating from the first known use of fire some 800,000 years ago.Template:Fact(references and developement of this statement to come). Many important cookery techniques require boiling of water in a fire-proof pot, a practice that dates back at least since the 10th millennium BC with the introduction of pottery.

Food safety

Heat can kill or inactivate organisms including bacteria and viruses. Whether or not heating actually does this depends on just how high the temperature of the food becomes, and how long it is heated. Techniques also come into play.

The temperature range from 4°C to 57°C (41°F to 135°F) is the "food danger zone." Between these temperatures bacteria can grow rapidly. Under the correct conditions bacteria can double in number every twenty minutes. The food may not appear any different or spoiled but can be harmful to anyone who eats it. Meat, poultry, dairy products, and other prepared food must be kept outside of the "food danger zone" to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow their growth.

Cutting boards are a potential breeding ground for bacteria, and can be quite hazardous unless safety precautions are taken. Plastic cutting boards are less porous than wood and are far less likely to harbor bacteria. Washing and sanitizing cutting boards is highly recommended, especially after use with raw meat, poultry, or seafood. Hot water and soap followed by a rinse with dilute bleach (1 Tbsp/gal water), or a trip through the dishwasher, are effective methods for reducing the risk of illness due to contaminated cooking implements.

Proteins

Much edible animal material is made of proteins, including muscle, offal, and egg white. Nutritionally, these animal products offer all the essential amino acids needed in our diet. Almost all vegetable matter also includes proteins (although generally in smaller amounts). Vegetables are also a source of essential amino acids, but generally must be eaten in combination to provide the full range of essential amino acids. When proteins are heated to near boiling point they become de-natured and change texture. In many cases this causes the structure of the material to become softer or more friable - meat becomes cooked. In some cases proteins can form more rigid structures such as the production of stable foams using egg whites. These are believed to be formed through the partial unravelling of the albumen protein molecules in response to beating with a whisk. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much cake cookery and also underpins many desserts based on meringue.

Fat

Fats and oils come from both animal and plant sources. In cooking, fats provide tastes and textures but probably the most significant attribute is the wide range of cooking temperatures that can be provided by using a fat as the principal cooking medium rather than water. Commonly used fats and oils include butter, olive oil, sunflower oil, lard, beef fat - both dripping or tallow, rapeseed oil or Canola, and peanut oil. The inclusion of fats tend to add flavour to cooked food even though the taste of the oil on its own is often unpleasant. This fact has encouraged the popularity of high fat foods many of which are classified as junk food such as hamburgers or convenience fried cereal snacks. Fats can also be blended with cereal flours to make a range of doughs and pastries. Roux made with heated fat and flour can also absorb large volumes of water-based liquids, including milk and water itself to form smooth sauces. This relies on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces.

Oils are commonly emulsified with water-based fluids such as vinegar or lemon juice to make mayonnaises. In this the fatty content of egg yolk is used as the emulsification agent.

Carbohydrates

Carbohydrates used in cooking include a variety of sugars and starches including cereal flour, rice, arrowroot, and potato. Long chain sugars such as starch tend to break down into more simple sugars when cooked or made more acidic, such as with lemon juice or vinegar. Simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelisation starts with the sugar undergoing thermal decomposition with the formation of carbon and other breakdown products producing caramel.

Cooking techniques

Some major hot cooking techniques:

1. Baking
   1. Baking Blind
   2. Broiling
   3. FlashBake
2. Boiling
   1. Blanching
   2. Braising
   3. Coddling
   4. Double steaming
   5. Infusion
   6. Poaching
   7. Pressure cooking
   8. Simmering
   9. Steaming
   10. Steeping
   11. Stewing
   12. Vacuum flask cooking
3. Frying
   1. Deep frying
   2. Hot salt frying
   3. Hot sand frying
   4. Pan frying
   5. Pressure frying
   6. Sautéing
   7. Stir frying
4. Microwaving
5. Roasting
   1. Barbecuing
   2. Grilling
   3. Rotisserie
   4. Searing
6. Smoking

Other preparation techniques

Some cool techniques

1. Brining
2. Drying
3. Grinding (e.g. sesame seeds to produce tahini), chopping, slicing finely, grating, etc..
4. Julienning
5. Marinating
6. Mincing
7. Pickling
8. Salting
9. Seasoning
10. Sprouting
11. Sugaring

Science of cooking

The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy. This is a subdiscipline of food science. Important contributions have been made by scientists, chefs and authors such as Herve This (chemist), Nicholas Kurti (physicist), Peter Barham (physicist), Harold McGee (author), Shirley Corriher (biochemist, author), Heston Blumenthal (chef), Ferran Adria (chef) and Pierre Gagnaire (chef)

External links

1. Culinary history timeline
2. The Reluctant Gourmet Home cooking techniques
3. Chefs.com Culinary resource portal
4. Comprehensive list of books about the Science of cooking
5. Cooking Techniques from all around the world
6. Cooking For Engineers a website devoted to teaching people how to cook through science and analytical thinking
7. Visual Step-by-Step Recipes a community of cooking enthusiasts who post cooking tutorials with step-by-step pictures
8. Casual Cooking a small group of people who love to share their recipes and experiences in cooking, they don't claim to be experts but they do claim to love food!
9. WholeKitchenShopping a popular website to buy discounted cooking supplies