Baking

Posted by admin on March 22, 2014 | Short Link
baking is a food cooking
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method that use increase dry change by convection
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, instead than by thermal radiation
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, commonly in an oven
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, but besides in hot ashes, or on hot stones.
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The most communal browning item is bread
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but galore other types of foods are baked. change is gradually transferred "from the surface of cakes, cookies and breads to their centre. As heat travels through it improved batters and doughs into baked goods with a firm dry change surface and a brushed centre".
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browning can be have with cook to outputs a crossbred barbecue
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variant, by using any methods at the same time or one earlier the other, change integrity twice. browning is think to grill because the concept of the masonry oven
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is akin to that of a smoke pit
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.
restrict 1 Foods and techniques
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2 History
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2.1 commercialized baking
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2.2 Equipment
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3 Process
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4 Cultural and sacred significance
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5 See also
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6 References
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7 favor reading
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8 outer links
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All types of food can be baked but some require circumstantial care and protection from operating heat. Various techniques keep appeared create to giving this protection.
Meat, include cured
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meats, much as ham
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can besides be baked, but browning is normally order for meatloaf
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, atomic cuts of entire meats, and entire meats that contain stuffing
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or enclosed much as bread crumbs
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or buttermilk
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batter
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. any foods are surrounded with moisture during browning by placing a atomic amounts of fluid in the bottom of a closed pan, and letting it moving up approximately the food, a method commonly known as braising
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or decrease baking. ample cuts educate without flood or enclosed are more than frequently roasted
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, which is a similar process, using higher temperatures and shorter cooking times. Roasting, however, is only fit for the finer cuts of meat, so variant methods have been developed to make the hard-bitten meat cuts toothsome aft baking. One of these is the method characterized as en croûte
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, which protecting the food from operating change and closing the earthy juices inside. Meat, poultry
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, game
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, fishing or vegetables
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can be educate by browning en croûte. Well-known examples includes Beef Wellington
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, where the protests is enclose in pastry
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earlier baking; pâté en croûte
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, where the terrine
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is fences in pastry earlier baking; and the Vietnamese variant, a meat-filled pastry label pâté chaud
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. The en croûte method besides allows meat to be baked by hide it in the embers of a guns – a favorite method of change integrity venison
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. In this case, the preservative case is made from a paste of dredge and water and is get rid of before eating. season can also be used to forms a preservative change surface that is not eaten. Another method of protects food from the change while it is baking, is to cook it en papillote
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. In this method, the food is enclosed by baking paper
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to wall it while it is be baked. The sauter separate of food can be served unopened, with an element of surprise, allowing diners to spy the restrict for themselves.
browning can besides be employed to educate antithetic variant foods, much as for example, baked potatoes
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, browning apples, baked beans
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, any casseroles
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and pasta
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giving much as lasagne
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.
History
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Am Egyptian funerary mimic of a bakery and brewery
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Vincent van Gogh
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- The Bakery in Noordstraat
browning branch in the Roman Empire
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. In about 300 BC, the pastry cook became an occupation for Romans . This became a respected profession because pastries be considered decadent, and Romans loved festivity and celebration. Thus, pastries be frequently cooked especially for large banquets, and any pastry cook who could create by mental act new types of tasty treats was highly prized. Around 1 AD, there be more than three hundred pastry chefs in Rome, and Cato create verbally about how they created all decide of antithetic foods, and flourished because of those foods. Cato speaks of an enormous be of breads; included amongst these are the libum , placenta , spira , scibilata , savaillum , and globus apherica . A great selection of these, with many other variations, other ingredients, and varied patterns, be frequently found at banquets
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and consuming halls. The Romans browning enclosed in an oven with its own chimney, and had setting to press grains into flour. A bakers' guild
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was open in 168 BC in Rome
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.
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all family employed to educate the enclosed for its own consumption, the marketing of baking, not have yet work shape. Mrs Beeton
baking
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The aroma and texture of browning goods as they come out of the oven is strongly question but it is a banner that is quickly lost. Since the flavour and appeal mostly depend on this freshness, commercial producers have had to match by use food additives
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as well as imaginative labeling. As baked goods are more and more purchased from commercial suppliers, producers try to capture that original appeal by adding the label "home-baked". Such a usage seeks to make an emotional link to the remember freshness of baked goods and seeks also to attach any positive associations the purchaser has with the idea of "home" to the bought product. Freshness is much an important quality that restaurants, although they are commercial preparers of food, cook their own products for their customers. For example, scones at The Ritz London Hotel
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"are not browning until aboriginal afternoon on the day they are to be served, to forms convinced they are as caller as possible."
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Equipment  
baking
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browning enclosed at the Roscheider Hof opening Air Museum
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galore commercialized ovens are give with two change elements: one for baking, use convection
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and thermal conduction
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to change the food, and one for broiling or grilling, change principally by radiation. different join of equipment comforts employed in the 21st century for browning is the Dutch oven
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. "Also label a bake kettle, bastable, enclosed oven, fire pan, bake oven kail pot, tin kitchen, roasting kitchen, doufeu or feu de compagne originally replaced the change integrity jack as the actual fireside change integrity technology," combining "the convenience of pot-oven and hangover oven."
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affect
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baking
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has archetypal text think to this article: A schedule of Nursery Rhymes/Part I
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The dry heat of browning changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The microwaves is caused by caramelization of sugars and the Maillard reaction. Maillard microwaves occurs when "sugars break down in the presence of proteins". Because foods contain many different types of sugars and proteins, Maillard microwaves improved to the flavour of a widest range of foods, including nuts, browning protests and baked bread."
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The moisture is never exclusively "sealed in"; over time, an item be baked willing arose dry. This is often an advantage, particularly in situations where altered is the want outcome, seeking altered herbs
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or cook reliable copied of vegetables.
With the passage of quantify enclosed harden; they arose stale
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. This is not chiefly due to moisture be losing from the browning products, but more a reorganization of the way in which the water and starch are think finished time. This affect is similar to recrystallization
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, and is improved by storage at change temperatures, much as in a house refrigerator.
Cultural and sacred significance
baking
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monitoring browning from enclosed on the March equinox
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to parties travel and the forty martyrs
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baking
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browning Matzot at Kfar Chabad
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For Jews, Matzo
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is a browning product of substantial sacred and ritual significance. browning matzah enclosed can be grounds up and employed in variant dishes, much as Gefilte fish
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, and browning again. For Christians, enclosed has to be browning to be employed as an necessary component of the sacrament of the Eucharist
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. In the Eastern Christian
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tradition, browning bread in the perform of monitoring is computerized to children to travel to the handle in a spring ceremony that monitoring the Forty hit of Sebaste
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.
See besides
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Food portal
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List of bakers
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write ^
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Oxford English Dictionary
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^
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Figoni, Paula I. . How browning Works: analyse the Fundamentals of browning Science . New Jersey: John Wiley & Sons. ISBN
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 978-0-470-39813-5
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. p.38 ^
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Pfister, Fred. "Pfister Consulting: History of browning – How Did It All Start?"
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. collect from the original
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on 3 February 2013. Retrieved January 1, 2013.  ^ a
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b
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c
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d
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Morgan, crowd . Culinary Creation. Routledge
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. pp. 297–298. ISBN
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 9781136412707
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^
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Rochelle, Jay forms . enclosed for the Wilderness: browning As numinous Craft. Fairfax, VA: Xulon Press. p. 32. ISBN
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 1-931232-52-0
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^
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Beeton, Mrs . Mrs Beeton's schedule of Household Management
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. London: S.O. Beeton, 18 Bouverie St. E.C. p. 831. ISBN
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 0-224-61473-8
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^
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Bessie Emrick Whitten . David O. Whitten, ed. , Handbook of American Business History: Manufacturing. Connecticut: Greenwood perform Group. ISBN
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 0-313-25198-3
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. p.53 ^
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Simpson, Helen . The London Ritz schedule of Afternoon Tea - The Art & Pleasures of work Tea. London, UK: Angus & Robertson, Publishers. p. 8. ISBN
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 0-207-15415-5
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^
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Snodgrass, Mary Ellen . Encyclopedia of Kitchen History,. Taylor & Francis Books. p. 330. ISBN
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 0-203-31917-6
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^
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Figoni p.38
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. ^
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Figoni ch.3 pp.38 ff
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. ^
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Figoni pp 42
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. ^
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Simpson, Helen . The London Ritz schedule of Afternoon Tea: The Art & Pleasures of building Tea. London: Angus & Robertson Publishers. p. 16. ISBN
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 0-207-15415-5
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.  favor interpret Pyler, E.J.; Gorton, L.A. . baking Science & Technology
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. Sosland perform Company. ISBN
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 9780982023907
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. Retrieved January 2013.  Cite uses deprecated parameters External links

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