In the complex and fast-paced dynamics of an industrial kitchen, where time is money and every ingredient counts, cooking is not just a question of culinary skill, but of science and careful management of resources.
In this article, we will explore the secrets behind the cooking factor process and how control can directly influence the operational efficiency and profitability of gastronomic establishments.
Index
Learning about cooking factor methods
Moist heat methods
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Dry heat methods
Mixed heat methods
The Importance of the Cooking Factor
The science behind the process
The role of industrial equipment
Personalization and adaptation
Conclusion
Learning about cooking factor methods
Cooking methods (or “cooking”) are techniques that apply heat to food during its preparation, altering its sensory characteristics such as color, flavor, aroma and texture. These changes often occur through chemical transformations in the composition of the food.
If the intention is to preserve the original flavor of the food, cooking should be quick (e.g.: fresh vegetables, fine meats). To modify or combine flavors, the cooking process is longer (e.g.: stews and soups).
There are three main types of cooking methods, based on whether or not liquids are added: moist heat, dry heat and mixed heat:
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Moist heat methods
Moist heat cooking uses hot liquids or steam, and is a slow process where the steam hydrates the food and softens its fibers.
Cooking in liquids: food is cooked in water or other liquids such as broth, milk, juice, wine or beer. This can be done in two ways:
Simmering: prolonged cooking with enough liquid to cover the food, keeping the temperature below 95°C. Ideal for tough meats or foods that need to incorporate flavors over time. Ex.: sweets and sauces.
Boiling: cooking in abundant liquid at 100°C. Ex.: broths, potatoes, dried legumes, pasta, vegetables.
These methods can result in the loss of water-soluble nutrients, which dissolve in the liquid and alter the nutritional value of the food. To minimize these losses, it is recommended to reduce the amount of liquid and cooking time, and to only add the food to the water after it has boiled.
Steaming: cooking by steaming in a covered container that surrounds the food, usually slowly. Advantages include enhancing the appearance of food, especially the color of vegetables, and reducing the loss of water-soluble nutrients, since the food does not come into direct contact with the liquid, preserving its nutritional value.
It can be done with or without pressure:
Without pressure: a container with a hole in the bottom (where the food is placed) is used, placed over another container with boiling liquid. Ex.: couscous maker.
With pressure: cooking in pressure cookers, where greater pressure accelerates cooking. Ex.: cooking dried legumes or tough meats.
Dry heat methods
The dry heat method does not involve water or other liquids used in moist heat. It can be done with or without fat, where the fat does not act as a moistener. When dry heat is used, the liquids inside the food help in cooking by conducting the heat and then evaporating, resulting in partial dehydration of the food.
Grilling: A grill is used to place the food on it. The grill can be brushed with oil or butter to prevent the food from sticking or drying out. This method is common for meats and soft vegetables such as fruits and legumes. The food should be avoided from becoming browned or burned to avoid the production of harmful substances. The term “grilling” is also used when the process is carried out on a griddle, frying pan or electric grill.
Sautéing: a quick method in which small portions of food are browned in a little fat over high heat. It requires skill to move the pan, making the food bounce and return to the pan. The pan should not be covered or water added. It is ideal for pre-blanched foods.
Sautéing: the food is heated in a small amount of fat and stirred quickly with a spoon. The heat is conducted by the fat and the steam released by the food. The pan should be kept uncovered so that the juices of the food evaporate, maintaining the color. This method is common for preparing rice and vegetables such as chayote and zucchini.
Frying or Deep-Frying: animal fat (butter, lard) or albania phone number data vegetable fat (various oils) is used. The amount of fat should be small and preheated before adding the food. The food should be turned to cook evenly.
Deep frying: Large amounts of fat are used to immerse the food. This technique increases the caloric value and reduces the nutritional quality of the food. The temperature of the oil must be controlled to prevent the food from absorbing too much oil. Vegetable fats are preferable because of their higher smoke point.
Baking: cooking in a controlled, dry environment (such as an oven or air fryer). The food can be covered with aluminum foil to facilitate cooking, removing the foil to brown it. The time and temperature should be adjusted according to the weight and characteristics of the food.
Mixed heat methods
Mixed heat methods combine dry heat with fat and moist heat, creating a protective layer around the food that traps juices and maintains moisture, while the moist heat completes the cooking process, leaving the food tender.
Stew: the food is sautéed in hot fat and then cooked in liquid (water, wine, juices, broths) until tender, with a thick sauce. Low heat is used and the pan is covered.
Braising: the food is browned in a small amount of fat and then cooked with liquid, maintaining the boiling point until soft. Ideal for foods that need to break down the fibers but maintain moisture (e.g.: stewed meat, poultry).
The Importance of the Cooking Factor
When foods are subjected to different preparation methods, such as cooking, grilling, frying and baking, substantial changes occur in their physical and nutritional composition.
The cooking factor emerges as a fundamental metric for understanding these changes. It is the difference between the gross weight of the food before preparation and its weight after the cooking process.
This measure influences the yield of ingredients and has a direct impact on the costs and quality of dishes served to customers.
The science behind the process
The variation in the weight of food during the cooking process is mainly attributed to the loss or absorption of water.
While some ingredients, such as grains and legumes, tend to gain weight due to hydration, others, such as meats and vegetables, can lose weight due to dehydration and fiber shrinkage. Understanding these nuances is essential to accurately calculate production volume, avoid waste, and ensure fair pricing of dishes.
The role of industrial equipment
The choice of kitchen equipment plays a crucial role in determining how well your food is cooked. The heat source, temperature and even the pressure exerted during cooking can significantly affect the final result.
For example, very high temperatures can accelerate food dehydration, resulting in lower-than-expected yields. Investing in quality equipment that is suited to the specific needs of the establishment can not only improve the efficiency of the process, but also ensure the consistency and quality of the dishes.