Cooking
Cooking is an art, which cannot be taught but needs an experience and interest in the field. Cooking is nothing but application of heat to food and prepare it for indigestion. There are vast ranges in methods and tools, and plenty of ingredients to bring in the flavor for the food. It needs a systematic method and perfect combination of ingredients for required taste. Even after the efforts the final outcome affects the factors like various ingredients, temperature control, tools and a bit of skill in cooking.
There is diversity in cooking through out the world. This is because of the agriculture, economic, cultural and religious impact on it. Cooking needs heat to the food, not always but sometimes the transformation of the chemicals takes place. Thus changes the texture and flavor appearance and nutritional properties. Some 800,000 years ago food in the form of vegetable or animal was eaten raw and then just roasted and eaten. The story of cooking started when ancient man was sitting in front of the fire a pig fell into the fire and was cooked, to his surprise he pricked the cooked pig with his finger, when it was very hot he put it in his mouth he got the taste of cooking. Since then cooking was put into practice no matter what so ever form or odour or taste. Then they started using pots for cooking.
There are many effects of cooking:
Safety of food: Heating of food can kill the harmful organisms like viruses and bacteria. Between the temperatures of 4- 60 C it is called the food danger zone. The bacteria grows rapidly it doubles for every twenty minutes. Refrigeration do not kill the bacteria only slows the speed of development. Do not keep hot food for more than 90min in a blast chiller. Safety precautions are to be taken care as they are potential bacteria breeders.
Proteins: Food like white egg, offal, muscle and all vegetables are rich in proteins. When proteins are heated they change their texture. The structure becomes soft and the meat is cooked. Some animal food when fried it gets cooked. There are some edible animal material is usually made of proteins. Albumen protein molecules are response to beating in a whisk.
Fats: All types of oil and fat are made from the plants or animals. Fats or the oils are a medium for cooking. The common fats and oils that are used in cooking are butte, olive oil beef fat and many more. Fat is used in many junk foods that are harmful to the body as it increases the cholesterol levels.
Carbohydrates: They are got from the variety of food like sugars and starches. With flour, cereals, potato etc. They break into simple sugars when mixed with the other citric syrups.
Some cooking tips: Few cooking tips are baking, boiling, frying, microwaving, roasting and smoking. Baking food is done through a micro woven, boiling is done by cooking in water, frying is the process of cooking by adding more fats, roasting involves in the dry cooking after the marinating. Smoking is the process of cooking in which the food after cooking is allowed to absorb the smoke through various types.
Cooking is science or the application of scientific knowledge and gastronomy known as molecular gastronomy. It is a sub discipline of food science. There are many contributions of famous chefs and authors in cooking.