ICPM
Tuesday, June 3, 2014
Sunday, April 20, 2014
Sunday, April 8, 2012
Story of Cooking
Story of Cooking
In the
remote, primitive beginning of mankind’s existence our ancestors led a life
eating what has been described as raw meat with fur and blood. Archaeologists
have conjectured that cooking began with forest fires. Lightning storms
naturally caused forest fires. Primitive man would flee from the conflagration
and return to the forests when the fire was over. The animals which had not
escaped were now cooked, as it were hungry primitive man found the smell of
burned carcass appetizing and the cook the meat better tasting than raw meat.
Man came to know that cooking made his food tasty. He persevered kindling for
fire, and discovered methods to make fire by rub bring sticks together striking
flint and stone. Cooked food becomes a universal phenomenon. The art of cooking originates from the use of fire in
cooking
People
learned to cook but they did not know how to flavor their food. It is possible that
after so many years primitive peoples living in coastal areas left their kill
on the seashore by chance. The meat may then have been covered with salt
crystals from evaporated sea water. When these salt covered with meats were
cooked, they tasted better. As a consequence primitive man learned to collect
salt for flavoring, means flavoring and flavoring originated from the use of
salt.
The
discovery of cooking and flavoring played a significant role in the evolution
of mankind and development of human society. The fact that man no longer ate
raw meat differentiated human from other animals. Cooking and flavoring killed
germs in food, made it more digestible and nutritious. People gradually
cultivated the taking of meals at regular times of the day. Cooked food
improved man’s physical and intellectual abilities and led to the development
of his productive forces. Mankind gradually emerged from the age of barbarism
and moved towards civilization.
Culinary
arts have gone through thousands of years of refinement and development. When
man first learned how to cook, the methods were very simple. They simple put
food on the fire to bake on hot stones. Pottery was eventually invented and
with it came a variety of cooking utensils. There were combinations of pots and
stove. Different methods of cooking developed at the same time. Man began to
cook by wrapping his food with mud and straw before roasting roasting food
directly over the fire first slicing the meat and roasting the sliced meat on
spit: putting the food in a cooking utensil with water to boil : putting the food in a cooking , cooking came much
later. They ate dried chicken and fish cooked in fat in the summer. Plant seeds
were pressed for their oil. They use of these oils for cooking accelerated the
development of culinary art. People learned first to fry and then to crackle
fry sauté or stir- fry over blazing fire.
With
progress, the increasing varieties and abundance of food , experimentation and
study the culinary art have been perfected through they ages.
The
preparation involved roasting , frying, and stewing. Ingredients included rice,
flour, thick soybeans paste, vinegar and spices.
Flavorings
included soy sauce, vinegar, salt, molasses, and honey to make the dishes taste
salty pungent or sweet.
Cooking
techniques were complicated and numerous. The resulting meeting of cultures and customs naturally included an
exchange of foods and cooking styles. Roasting and quick boiled meat slices
came from the people of Xinjiang and the central Asia. Hot pepper oil and
cooking sauce came from the peoples of south west. From south came roast and
raw fish and from southeast coast China came distinctive seafood cooking.
Domestic
stability and a flourishing culture attracted many people from other countries
and they came to learn. Culinary arts were flourishing as well. Not only were color,
smell and taste important, shape and design of the dish had become essential to
gourmet cooking. Evidence of this can be found in “recipes”.
Food appeals
to the senses through color, shape, aroma and taste. To achieve perfection in
cooking , one must understand the techniques underlying the are.
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Friday, March 23, 2012
Iskig cooking,planning and management
Iskig cooking,planning and management
Kitchen is
very important in our home as well as heart is important as in human body
Activities
of kitchen and noise of utensils increase the glamorous of home.
Although
famous chefs are man in the world, but in home kitchen make unique relation because of love of mother and health diet
according to their taste and likes.
So home
kitchen is too much important in the healthy society. House wife can do everything
for her home fellows. She has ability that can make food with enhance international
food with latest technique and flavors with neutrinos values.
So we want
for her help create any simple but useful site for her. And this is “Iskig
cooking , planning and management”
(ICPM).In this site we told her about kitchen from start to end .We sure
that in this site she get all that knowledge that she want and make the glories
of her kitchen.
Iskig cooking,
planning, and management is very specialized skillful site. Every housewife
knows the cooking, this is her first step but understand it and create the creativity
in the food is second step. So with the help she can do enhance her food in
taste, flavor verities and her kitchen skills.
This is not
a skill that we cook food with the help of others recipes, skill is that thing
in which we developed our own recipes with our ingredients but enhance the
ratio of ingredients and change it
welcome
welcome
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