Every decade, not only new products appear, but also cooking techniques. Chefs come up with ways to preserve the texture of the ingredients as much as possible, to give them an original taste. And the old methods of heat treatment are constantly criticized. What cooking trends are popular today?
Su-vid
It has long been impossible to eat steaks with a crispy crust and take risks with carcinogens that are released during frying. A healthier and equally tasty way to cook meat is sous-vide, that is, in a vacuum. The meat is sealed in a sealed vacuum bag and simmer for a long time in its own juice at a low temperature. It turns out a tender, juicy vitamin dish. This is how meat, fish, mushrooms, vegetables, fruits and many other products are prepared.
Emulsification
Emulsification is the transformation of products into light, airy foam. This requires conventional carbon dioxide siphons, similar to those used in Soviet times to create carbonated water. Anything can be emulsified – root vegetables, meat, milk, fruits, fish, and even herbs. The products retain their original taste, the food is low-calorie and has a rich, bright taste.
Conf
The confit method is suitable for creating lean, healthy and necessarily delicious dishes. Food is cooked at a low temperature (from +70 to +130 degrees) in its own fat. At the same time, the fat does not burn and carcinogens are not formed during the heat treatment. The food is sealed with fat, which excludes the access of air – because of this, the dish can be stored for quite a long time.
Flaming
Flambing – setting fire to a dish. A real focal point for the public in restaurants, as the flaming looks very impressive. This culinary technique gives dishes a unique taste and aroma.
Smoking
Meat prepared in this way has a smoky flavor. This method requires a smoker or tuxedo-ganam – devices with which you can fumigate any food and drink with smoke. Smoking takes place with the help of natural cold smoke and raw materials – sawdust, herbs, essential oils. The process does not last long – only a few minutes.
Spherification
Spherification refers to molecular cuisine. Any liquid substance – soup, sauce, milk, alcohol, fruit or vegetable puree – can be encapsulated in jelly-like eggs. The result is an edible capsule with the thinnest shell. This technique is used to simulate fish roe or mozzarella balls.
Antigrill
A frying pan that does not fry, but freezes is a fashionable curiosity from chefs. It is called an anti-grill, or freezer, and is a freezer turned inside out, in which the cold is brought out to the outer surface. You can freeze absolutely any product. Surely many have tried fried ice cream prepared in this way.