Sledeća dva nisu metode kuvanja, ali su donekle važna pre metode kuvanja.
Testo se pravi kombinovanjem brašna, obično pšeničnog brašna, mada se mogu koristiti i kukuruzni skrob i pirinčano brašno, sa tečnim i opcionim sastojcima kao kvasac za narastanje ili za spajanje, poput jaja, praška za pecivo i natrijum bikarbonata, kisele vode ili piva i vode, ulja i začina. Ono oblaže hranu debelim slojem.
Pohovanje se sastoji od više slojeva. Generalno, jedan sloj brašna se nanosi direktno na hranu kako bi se osiguralo da je njena površina suva, tako da će drugi sloj, tečno vezivo, pravilno prianjati. Taj sloj se generalno sastoji od umućenih jaja ili mlečnih proizvoda. Poslednji sloj daje hrani teksturu. Može se sastojati od običnog mlevenog zrna - brašna ili kukuruznog brašna, mlevenih orašastih plodova ili mlevenog hleba ili prezli, krekera ili žitarica za doručak.
Naravno, dok se hrana unutra blago przi, spolja se suši, a njena struktura postaje sve čvršća i čvršća. Prženje je proces sušenja. Lepo, prozračno testo formira hrskave, vazduhom ispunjene male mehuriće koji pružaju hrskavost.
Pohovanje u suvom pohu će vam dati više hrskavosti u svakom zalogaju. Ovo pohovanje se opisuje kao suvo pohovanje i ne treba ga mešati sa vlaznim pohovanjem, Oba pohovanja obavijaju meso i trebalo bi da ostanu netaknuta tokom procesa przenja.
Pšenično brašno je standardno, dok kukuruzno, krompirovo, pirinčano i sojino brašno postaju sve češći, posebno ako su bez glutena.
Vlazno pohovanje zahteva prženje u dubokom ulju da bi se steglo. Visoka temperatura ulja uzrokuje da se testo naduva oko proteina, sprečavajući da protein zagori, a zadržavajući ukuse i sokove. Nakon hlađenja, testo se skuplja, obuhvatajući protein.
Takva pohovanja od brašna – često opisana kao tempura, ne treba mešati sa pohovanjem od kukuruznog brašna. Drugi se obilno nanose na protein, obično na hot-dogove, i prže se da bi bila hrskava. Gustina testa sprečava njegovo širenje tokom prženja.
Za razliku od pohovanja sa svojom mekom teksturom, očekuje se da pohovanje ima zrnastu teksturu.
Dodavanje začina, granuliranih orašastih plodova i semenki postaje prilično uobičajeno.
Pre nanošenja pohovanog materijala, na meso se nanosi sistem sastojaka sa lepljivim svojstvima kako bi se čestice zadržale na mestu. Sistem se obično određuje načinom na koji će se protein prziti. Za prženo, kao i za pohovano meso prženo na vazduhu, obično se koristi prethodni premaz, sličan onom koji se koristi za testo. Ovo pomaže da pohovano meso ostane hrskavo, a meso vlažno.
Za pečeno, vlazno pohovano meso, adhezija se obično postiže uz pomoć tečnog premaza. To može biti rastvor od jaja, rastvor skroba ili emulzija kao što su grcki jogurt, majonez ili jogurt.
Testo se takođe može koristiti kao tečni premaz. Upravljanje vlagom je ključno za trajnost pohovanog materijala. Pre nanošenja prethodnog premaza, površina mesa treba da bude suva. Višak vlage će dovesti do toga da skrob postane vlažan i neće se pravilno prilepiti za meso.
U zamrznutom testu ili suvo pohovanom mesu, vezivanje vlage poboljšava stabilnost smrzavanja/odmrzavanja. Ovo pomaže u sprečavanju oštećenja kristala leda i migracije vlage sa podloge na premaz. Skrobovi i drugi hidrokoloidi mogu pomoći.
Dodavanje ukusa
Ako se meso vrši “u rolni” (en. Tumbling meat) ili ubrizgava pre premazivanja, dodavanje ukusa kroz marinadu ima smisla. Druga opcija je dodavanje začina i ukusa putem prethodnog premazivanja prahom ili tečnog premaza. Iako se ukus može ugraditi u bilo koji sloj sistema, da bi se sprečilo isparavanje tokom prženja, što je ukus bliže proteinu, to bolje. Takođe, držanje mlevenih začina i sušenog bilja unutar premaza sprečava sagorevanje čestica tokom kuvanja.
Ukusi suvog pohovanja mogu ponuditi slani ukus, sa notama belog luka, crnog luka, morske soli i crnog bibera. Paprika daje zlatno-smeđi završetak.
The next two are not cooking methods but somewhat important before cooking methods.
Batters are made by combining some flour, usually wheat flour, though cornstarch and rice flour can be used too, with a liquid and optional leavening or binding ingredients, like eggs, baking powder and sodium bicarbonate, seltzer or beer and water, oil and seasonings. They coat foods in a thick layer.
Breading consist of multiple layers. Generally, a single layer of flour is applied directly to the food to ensure that its surface is dry, so that the second layer, the liquid binder will adhere properly. That layer generally consists of beaten eggs or a dairy products. The last layer gives the food texture. It can consist of a plain ground grain - flour or cornmeal, ground nuts, or ground bread or bread crumbs, crackers or breakfast cereals.
Of course, while the food inside is gently cooking, outside it's drying out, and its structure is getting firmer and firmer. Frying is a drying process. A nice airy batter forms a crisp, air-filled small bubbles that provides crunchiness.
Breading will give you more crunch in each bite. Breadings are described as dry coatings and are not to be confused with batters, which are wet coatings. Both coatings envelop the meat and should stay intact during the cooking process.
Wheat flour is standard, with corn, potato, rice and soy flours becoming increasingly more common, in particular if gluten free.
Batters require deep frying to set. The high temperature of the oil causes the batter to blow up around the protein, preventing the protein from scorching while locking in flavors and juices. Upon cooling, the batter collapses, encasing the protein.
Such flour batters – often described as tempura or fritter – are not to be confused with cornmeal batters. The latter are generously applied to the protein, usually hot dogs, and fry up to be crispy and crunchy. The density of the batter prevents it from expanding during frying.
Unlike batters with their soft texture, breadings are expected to have a gritty texture.
The inclusion of seasoning, granulated nuts and seeds is becoming quite common.
Prior to applying the breading, an ingredient system with adhesive properties is applied to the meat to keep the particulates in place. The system is usually determined by how the protein will be cooked. For fried, as well as air-fried breaded meats, it’s usually a pre-dust, much like one used with batters. This assists with keeping the breading crisp and the meat moist.
For baked, breaded meats, adhesion is usually accomplished with help from a liquid coating. This may be an egg wash, a starch or gum solution, or an emulsion such as yogurt, mayonnaise or buttermilk.
Batters can also be used as the liquid coating. Moisture management is crucial for breading durability. Before applying a pre-dust, the meat surface should be dry. Excess moisture will cause the starch to get soggy and it will not adhere properly to the meat.
In frozen batter or breaded meats, binding moisture improves freeze/thaw stability. This helps prevent ice-crystal damage and moisture migration from the substrate to the coating. Starches and other hydrocolloids may assist.
Adding flavor
If the meat is tumbled or injected prior to coating, adding flavor through the marinade makes sense. Another option is to add spices and flavors via the pre-dust or liquid coating. While flavor may be incorporated into any layer of the system, to prevent flash-off during frying, the closer the flavor is located to the protein, the better. Also, keeping ground spices and dried herbs within the coating prevents particulates from burning during cooking.
Breading flavors can offer a savory taste, with hints of garlic, onion, sea salt and black pepper. Paprika gives a golden-brown finish.
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