Deep frying cooking

There are several types of oils that are great for deep frying. In general, choose an oil that is free of impurities. Corn, peanut, soybean, canola, cottonseed and safflower oils work well for deep frying. Deep frying involves submerging a food in hot oil. The ideal temperature is around 176–190°C.

During deep frying, heat and mass transfer in the product and product evolution are governed by heat transferred from oil to the product by its external surface. The impact of heating is related to the final reached temperature and to the rate of heating.

The moisture inside the food turns into steam, cooking the food from the inside. The steam helps to keep the oil out of the food. If the temperature is too low, the oil will seep into the food, making it greasy. If the temperature is too high, food will dry and oxidize the oil.

Autoxidation takes place at deep-frying temperatures, but hydroperoxides formed immediately decompose into primary and secondary decomposition products, which themselves are responsible for the flavor of oils use for deep frying and the resulting fried product.

Deep frying uses a large volume of liquid with a high boiling point, such as oil, fat an paraffin, whose initial temperature is set significant above the boiling point of free water.
Deep frying cooking

Temperature scale: Celsius

Temperature is a measurement of how hot or cold something is. The Celsius temperature scale, formerly called the centigrade scale, was named for Anders Celsius (1701-1744), a Swedish astronomer. This is the scale that scientists use today.

Celsius assigned a value of 0 to the boiling point so water and 100 to the temperature of thawing ice. Instrument makers soon reversed the 0 and 100 to give us the modern freezing and boiling points of water as 0°C and 100 ° C, respectively.

Improperly cooked beef steaks and roasts are not as likely to cause disease as improperly cooked ground beef. Steaks and whole muscle cuts of beef must, however, be cooked to at least 63 °C internal temperature for 15 minutes to ensure destruction of the organisms on the outside of the meat as well as any internal pathogen.

Firmer fruits get their structure from pectin compounds; the skins and cores of apples are 10 - 20% pectin. For pectin to gelatinize jams and jellies, the recommended target temperature is 103 °C where the easily reached with sugary liquids.
Temperature scale: Celsius

What is meant by pressure cooking?

The principle behind pressure cooking is quite a simple one. Basically the pressure cooker’s lid is weighted down and sealed with a gasket which means that steam is prevented from escaping.

Liquids come to a boil under a locked lid. Steam is trapped; the pressure rises. As the pressure rises, so does the temperature. The temperature will exceed boiling point and cook the food at around 122 °C when the pressure is at its highest, reducing cooking times by about two thirds.

Other liquids, even the meted fat form meat, begin simmering away at higher temperatures than their stated boiling points. Those liquids are now superheating the food, cooking it in less time.

Among the benefits of pressure cooking including:
*Pressure cooking saves time
*Pressure cooking preserves vitamins and flavor
*Pressure cooking conserves water and energy
*Pressure cooking cleanup is easy
What is meant by pressure cooking?

Electric kitchen stove

Many wonderful meals begin on the kitchen stove or range. The stove is a large appliance, usually with four or more burners.

The burners provide the heat for boiling, simmering, frying and other cooking techniques. The stove may be gas or electric. Electric stoves for cooking have been perfected to such an extent that they are a great convenience and in places where the cost of electricity does not greatly exceed that of gas they are used considerably.

Electric stovetops change the temperature more slowly than gas stovetops do. To reduce on the an electric burner, turn it down and remove the pot from the burner for a minute or two.

Flat-bottomed woks are a better option if cooking on an electric stove, as this ensures the surface is in constant contact with the heat source.

The best way to use a wok on an electric stove is to keep one burner - preferably the one next to the burner that is using - free of pots. That way if the heat gets too high, the wok can be moved to the empty cold burner.
Electric kitchen stove