iskig cooking,planning and management: Basic Iskig cooking techniques and methods

Basic Iskig cooking techniques and methods

Food appeals to the senses through color, shape, aroma and taste. To achieve perfection in iskig cuisine, one must understand the techniques underlying the art.

Techniques

A : Cutting

Shape depends in the main on cutting. Cutting will also affect the color, aroma and d taste. Raw materials should be sliced, diced, shredded, cubed, minced or pureed depending upon the requirements of the dish and the character of the raw food.

Cutting has been an integral part of the art of centuries. Confucius, the great philosopher and educator said 2000 years ago, “I will not eat food which is not properly cut.” We cannot fault Confucius for being too particular here. Improper cutting make food unattractive and causes unevenness in color and taste.

B : Flavoring

Taste depend s in the main on flavoring. The proper use of seasonings and spices are extremely important. There are many tastes--------

Salty

:Sweety

Sour

Pungent

Fragrant

Bitter

And so forh and of them salty is predominant. Salt cannot only improve the flavor; it can eliminate fishy ort gamy flavors in food. Sugar sweetens and it can dissolve fats and eliminate or offset bitter flavors in some foods. Vinegar Dissolves calcium found in food and it cut s the greasiness of a dish.

Peppers have their unique pungent aromas, which make food more appetizing. Bitter taste is not usually desirable flavors and can enhance the deliciousness of other ingredients.

The proper use of seasoning will produce a verity of dishes to suit a variety of appetites.

In cooking, a good cook must know
·       WHAT TO ADD,
·       HOW MUCH TO ADD AND
·       WHEN TO ADD IT.

Different spices should be added at different stages of preparation

Mastery of the condiments, spices and seasoning is mastery of art

3 : Fire:

Cook pay particular attention to the control of the fire manipulating it to bring out certain flavors and to cook, raw food to just the right degree of doneness. In cooking best cook knows the important of controlling the fire.

Where the food is cut in large pieces are cooked quickly over a high flame and these cooking methods are all a form of frying or stir frying. These are other cooking methods to use all depending on the dish you want to prepare. In stewing or simmering particular attention is paid to the pot or cooking utensil. Instead of the common everyday pot, special pots are used and they are sometimes sealed before the heat is applied.

4 : REGIONAL STYLES:

Pakistan is a big country .Different regions enjoy different climates, natural resources and different foods. The variety of regional styles and dishes is enormous, calling on special condiments and cooking techniques to produce different flavors.

For regional style, some style is known for its fried foods, crisp and tender. Some style is noted for its simmering and braising techniques. Some cooking is a bit on the sweet side but very heavy in flavor and favoring a melt in your mouth tenderness. Some cooks specialize in chilies and hot pepper and famous for aromatic and spicy sauces. Some cooking makes use of many, many ingredients and looks for fresh, tender, crisp textures. Some cooks work with clear broths and different frying techniques favoring light sweet and sour flavors. A red fermented grain is frequently used to flavor for some dishes.

Methods

Raw foods are heated in these ways. There are at least 50 distinct methods of cooking in any cuisine. They fall roughly into some categories.

Boiling
This is simple cooking method is often used in preparing soup dishes. Boil the water or broth over a high heat. Put the ingredients and flavors it. Stop cooking as soon as the soup boils again. This cooking method keeps the ingredients fresh and tender.

Brasing

A method for cooking soupy dishes made of several different ingredients. Put a little oil in the pan and heat it until it is hot. Add the ingredients and stir, add broth or water, boil over quick fire without thickness the soup. Alternatively, heat a little oil in a pan, put the spices then broth and then the, cook them over low heat and finely thicken the soup with starchzzzzzz

Stewing

Heat a little oil until it is hot, put in the ingredients (ginger or garlic can be put in first). Stir for a short time, and then add broth or water and seasoning. Simmer over a slow fire. The food will be soft and tender and it works for both dishes and soups.

Roasting

Ingredients are first picked or processed and then roasted until done in an oven. The other is roast over an open fire. The ingredients is suspended over the fire and turned for even cooking.

Frying

A flat –bottomed pan is used, some oil, and a medium fire. Seasoning is added when food is half done. The food itself should have been made flat, season and coated with thick batter before frying. While frying the pan should be turned from time to time so that the heat is evenly distributed.