Mixed Cooking Techniques

Mixed cooking follows a cooking principle that involves at least two different phases, first a strong and rapid one, then a sweeter and more lasting one with the possible addition of liquid.

Brazing

Braising is a cooking technique or system that involves an initial browning of the "food in a" bratt pan "(or saucepan) in the OVEN with LID, and a continuation of cooking on the stove over a low flame and more or less prolonged. NB. Tenderness of the food and cooking temperature are directly proportional.
The foods indicated for braising are: red meat, white meat, poultry.

Cooking in a casserole

With this cooking technique or system, the food is made to "sweat" in the oven on a base of fatty substance, WITHOUT a lid and at a low temperature; then, it is covered and continued in the oven at 140-160 ° C, often dipping in its own juice.
Foods suitable for cooking in casseroles are: white meat poultry (chicken, guinea fowl and turkey), game (partridge, duck, pheasant, pigeon).

Stewing

Stewing is a cooking technique or system that involves placing the food in a pan with little fat and liquid, for slow cooking with a lid WITHOUT adding liquid. NB. It differs from brazing because it does NOT require any initial browning of the food and is carried out directly on the stove.
The foods recommended for stewing are: fish, pieces of meat, fruit, vegetables (especially zucchini and tomatoes), mushrooms.

Principle of microwave cooking

Microwave cooking is a fairly innovative cooking principle.
Operation: the microwave oven has a device magneton that converts electrical energy into microwaves, or electromagnetic waves that are framed between infrared and radio waves. Those used in the kitchen have a length of 12 centimeters (cm) with a frequency of 2450 megaHertz (MHz) and the radiation they produce they are instantly canceled as soon as the action of the source ceases. They act on the polar molecules of foods and cause them to stir first in depth (about 2-3cm) and then extended to the whole food; some materials of the containers absorb such radiations and do not suffer them, others, such as metals, reject them causing the device to break.
Advantages and disadvantages: the microwave has some advantages of use, such as speed, nutritional conservation, less use of fat, tidy and clean cooking. The limits are mainly represented by the fact that it does not favor the development of aromatic and gustatory components typical of the other systems.

Video Recipe: Quick chocolate cake, cooked in the microwave