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Stir-Fry
This term is usually associated with Asian cookery. It involves heating a small amount of oil over a medium to high heat and adding various items that are to be cooked. Generally shallow, two-handled steel woks are used, and special gas burners are available to heat them.
Sometimes the various ingredients are cooked separately and then [...]
Baking involves the exposure of food to dry heat in an oven.
Three types of ovens – general purpose, convection and deck – are used for baking. Deck ovens are wide flat ovens made to accommodate one or two baking sheets side by side.
The heat is controlled by thermostats, often with separate controls for top and [...]
Cooking involves the application of heat to foodstuffs. The basic object of cooking is to tenderize (or in the case of flour goods such as cake, to stabilize) food so that it will be easier to digest.
There are two other reasons for cooking food. One is related to taste and the physical aspects of eating [...]
Here I want to start with some really simple basics about cooking, and today I want to talk to you a bit about setting up and organising your kitchen before creating any meals.
I’ll be going through it how it relates to commercial kitchen situations, and obviously you can just adapt it to how you can [...]
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