How excited I feel whenever I find myself
in the kitchen cooking. Cooking is fun and I love every activity around it. These are my cooking methods.
Dry heat cooking
This works without the presence of any moisture, broth, or water. Instead, it relies on the circulation of hot air or contact with fat to transfer heat to foods. Temperatures of 300 degrees or hotter are used to create browning, a reaction where the amino acids and sugars in food turn brown and create a distinct aroma and flavor. The unique scents of toasted bread or seared meat are both examples of dry heat cooking at work.
Broiling works fine by transferring extremely high heat onto food. Food browning can occur very quickly with this method. This cooking method is fast, it is therefore helpful to use a timer or check the doneness so foods don't become burnt or overcooked.
Roasting is performed inside an oven and uses indirect heat that cooks from all sides for even browning. This method of cooking works more slowly, coaxing flavours out of meats and vegetables. Roasting can be performed at very low temperatures between 200 degrees and 350 degrees Fahrenheit for tougher cuts of meat, or higher temperatures up to 450 degrees Fahrenheit for more tender cuts. I love this method a whole lot.
Baking and roasting both use indirect heat to surround foods and cook from all sides. Baking is used when making bread, rolls, and cakes. Technically, these cooking methods are the same, but baking is usually performed at lower temperatures than roasting.
Home bred, energetic, result-driven, ready to utilize excellent culinary skills, competence in food preparation, and menu planning to provide excellent service. I possess exceptional culinary skills and expertise in boiling, grilling, roasting, and braising meats, fish and vegetables; as well as pastry preparation, with familiarity and ability to comply with state and county food safety regulations.
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