How to Cook Instant Chapagetti Wiki

Cookbook / cooking course

Self-study cooking class for beginners

Preface [edit]

Traditional cookbooks often assume skills such as peeling potatoes, sautéing meat, dicing and pitting (e.g. paprika) and the appearance of e.g. garlic and celery. School cookbooks often assume the presence of a teacher. Since Wikibooks are textbooks by definition, this cookbook does not want to fail to offer beginners a self-study cooking course in addition to the usual recipe collections. At the beginning, it is assumed that there is absolutely zero knowledge. The teaching of basic skills and the knowledge of goods are limited in this part to what is absolutely necessary. A product description of an ingredient that only exists in its full epic breadth is counterproductive here. To get started, it is enough to know the appearance and purpose of the ingredient in the dish. Using simple dishes, the necessary basic knowledge is conveyed here in a closed form.

Thanks to the media capabilities of Wikibooks, pictures and videos can be very helpful for practical instructions. However, these cannot replace practical experience. So learning by doing is the order of the day.

The basic equipment of every kitchen

In order to be able to cook at all, basic equipment is required first.

Dimensions, the basics of each recipe [edit]

Measurements are given in every recipe and should therefore be known.

How do you peel potatoes? How do you cook them? [Edit]

Make your first attempts at walking using the example of the potato.

What is the difference between cooking, frying and baking?

A look reveals a lot, as does the smell and taste, of course.

At the Cook, i.e. cooking in an aqueous liquid, the food to be cooked is heated to a maximum temperature of 100 degrees without air contact and predominantly by convection of the aqueous medium. Starch crystals swell and form paste, protein is denatured, connective tissue is transformed into gelatine, cell walls burst, mineral and aromatic substances diffuse into or out of the food through osmosis. The processes involved in cooking are very complex and have not been fully explored.

At the roast meat Much higher temperatures act on part of the food (the one in contact with the bottom of the pan) through thermal conduction, water plays a secondary role and the food is exposed to the air. Under these circumstances, chemical reactions occur that do not occur when cooking in water. Caramelize carbohydrates, with proteins there is a Maillard reaction. Both are associated with a brown color and create new aromatic substances. That is why fried potatoes taste different than jacket potatoes, a Sunday roast different from boiled boiled beef.

When to use a pot or pan is obvious: a lot of volume with a small surface area is good for cooking, the opposite for frying, you want a lot of surface area, specifically a hot pan base.

For the difference between roast and to bake you have to know that all dishes are baked that contain "dough" made from egg and / or flour (or flour substitutes). Breading around a Wiener Schnitzel is also a kind of "dough", so a Wiener Schnitzel is (out)baked, a natural schnitzel without breading friedDishes and coatings made from egg whites are also "gratinated" even if they do not contain flour.

What do I learn first?

Basic recipes

How do I put my first pasta dish on the plate? [Edit]

Advanced cooking techniques [edit]

If you want to try more than just a simple recipe, you cannot avoid mastering the various cooking techniques.