Aims and objects of cooking

AIMS AND OBJECTS OF COOKING

We eat with our 5 senses, so cook with 5 senses:

ü  Cooking by sight, smell, taste, sound and touch allows you to cook the food to just the way you like it.

ü  Time estimates specified in the recipes are not always the best guide: they do not necessarily apply to all situations since cooking conditions will vary depending on the type and materials of utensils and stoves. Different materials in cooking utensils: aluminium, carbon steel, copper, non-stick, composites etc.

Different types of stoves: gas, infra-red, induction etc.

ü  Cooking by sight: vegetables’ turning a vibrant, brighter green; vegetables and meat browning when caramelised; pasta turns translucent; fish turns opaque, large bubbles means boiling where as small bubbles mean simmering, etc.

ü  Cooking by smell: cooking is also about bringing aromas from the ingredients- smell the aromatics, herbs and spices as they cook.

ü  Cooking by sound: the sizzling of the food tells you the pan is hot enough to vaporise the moisture rapidly, using ingredients with crunch adds to your eating experience etc.

ü  Cooking by touch: vegetables turn soft, proteins firm up when cooked. Control your preferred doneness by feeling the food with your spatula, and if you prefer with your clean finger.

ü  Cooking by taste: taste the marinade, stock, and sauces as you making it. do not taste that has raw meat, poultry, or seafood inside.

Effect of cooking:

Cooking is both art and science- cooking involves physics, chemistry, and biology.

A physical change occurs when a substance changes its form, colour or size, but still remains the same like water changes to ice,

 a chemical change occurs when a substance changes its form, colour or size, combining so as to form an entirely new body.

Effect of cooking upon three main constituents of food - proteins, carbohydrates and fats.

Proteins

       The Protein of meat (myosin), of egg (albumen), of wheat (gluten), of pulse (legumin) is           coagulated by heat. Avoid high temperatures as the protein hardens, denatures and shrinks and the food becomes indigestible. The connective tissue is converted into gelatine which is   soluble in water and rendered digestible.

Carbohydrates

  1. Starch in food is greatly affected by heat. By moist heat, it is converted first into a soluble form and then by extreme heat into a new substance, sweetish in flavour-dextrin-as in the crust of bread. Moist heat causes the starch grains to swell; it gelatinises at a temperature below boiling point of water.

2. Cellulose is softened by the application of moist heat.

3. Sugar when heated in water dissolves, then colours; upon further heating, turns brown and becomes a caramel and emits a lovely flavour, but does not crystallise.

Fats

 If heated to a very high degree for a long time, fats undergo partial decomposition and fatty acids and glycerol are produced. Glycerol further decomposes into acerolin which is an irritating compound to the digestive system.

Benefits of cooking:

ü  Cooking preserves food for a longer time. The high temperature destroys bacteria and limits spoilage.

ü  It is economical as the cooked leftovers could be utilised and interesting new dishes could be prepared.

ü  Cooking gives variety to the menu, as one food item could be cooked in various ways and given different textures.

ü  Cooking helps in creating eye appealing dishes by combining or mixing different coloured ingredients.

ü  Different flavours can be created by cooking.

ü  Cooking is good for increasing nutritive value of the ingredients.

ü  Cooking helps in making food easily digestible.

Importance of spices and herbs:

Ø  Helps in digestion: from prehistoric times, spices have been used. Clove oil stimulates the flow of gastric juices; garlic, aniseed and asafoetida help in better digestion, and to reduce the chances of hypertension.

Ø  For medical purposes: for those with toothache, clove oil relieves pain. Turmeric oil applied on swellings and wounds, as it is believed that it has antiseptic qualities. Garlic and saunf help in digestion, ginger added to tea helps to cure colds.

Ø  Enhances flavour: dishes would be insipid and bland if spices were not added, because they give good flavour and stimulate appetite.

Ø  Improves appearance: some of the spices give colour to the dish and improve the appearance of the dish for ex. Turmeric, saffron etc.

Ø  Improves palatability: salt is one of the important seasonings that enhance the taste of the food. It also brings out the flavour. The other seasonings that improve the palatability are pepper, chillies, coriander etc.

Ø  Acts as a preservative: many foods are preserved for the longer time with the help of spices. Salt is used extensively for preserving.

Ø  Herbs and spices are available in different forms; fresh dehydrated and powdered, liquid and some are essences.

Textures:

The texture, as related to food, is not an entity in itself, but rather the accumulated effect of several characteristics or qualities to create individuality. Variety includes some hard and soft food in a meal. The menu must be having different types of textures included like soft, hard, crisp, smooth etc.

1) Appearance: it is the first factor in the appreciation of food. The size and shape and distribution of cells (holes) are of prime importance. Large cells produce coarseness to the eye, as in cakes, bread, etc.

2) Feel to touch: the perceptiveness to touch should be exact as it is desired to be- a sponge cake should be light and spongy.

3) Softness: it is the characteristics of texture and the product should possess the resiliency (springiness) to gradually return to its normal shape- idlis, khaman dhokla etc.

4) Mouth feel: texture involves feels or bite tenderness- dry, soft, wet, firm etc.