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Métodos de cocción

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Conceptos clave de cocción

Created by

KARLAANAID MIRANDA REYES
KARLAANAID MIRANDA REYES
Mexico

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Métodos de cocciónOnline version

Conceptos clave de cocción

by KARLAANAID MIRANDA REYES
1

sofrito fritura horneado salteado pochado asado hervido

Existen varios métodos de cocción para realzar sabores y texturas en la cocina diaria . El consiste en cocinar con calor seco , dentro de un horno , ideal para masas y guarniciones . La implica sumergir alimentos en grasa caliente superior a los 150°C , obteniendo texturas crocantes . El usa calor alto y poco aceite para cocinar rápido verduras o tiras de carne . El es similar al horneado pero realizado en parrilla o horno para dorar superficies . El es una base de cocción en la que se cocinan la cebolla , ajo y especias en suficiente grasa . El se aplica cocinando en un líquido suave a menor temperatura . El implica cocinar en agua a alta temperatura superando el punto de ebullición .

 
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