*麻吉娜の藍帶廚藝小宇宙*

烹調方式有很多種，不過不外乎都是從3種型式、乾或溼、3種顏色的不同組合，變化而來。

Types:

(1) Concentration:

Direct: (a) Caramelization (b) Maillard Reaction (occurs between amino acids and sugar)

Indirect: food is placed in a recipient or covered by a layer of fa

*Methods: Rotir, Griller, Poeler, Sauter, Frire, Pocher
集中是將味道保留在食材中，如燒烤。

(2) Expansion: Direct heat created by liquid or steam (>100C or 212F)

*Methods: Poucher, Blanchir, Mouillage

擴散則是使食材擴散至浸泡的液體中，如煮魚湯時，魚味會混合進水中。

 
(3) Mixed (Methods: Sauter en ragout, Braiser)

Humidity:
Dry environment: no liquid added. Fat/oil can be added

Humid environment: small/large amount of liquid is added, not merge

Color:

Brun
Blond

Blanc

3 ways to tenderize meat: 讓肉變嫩的方法

1. Mechanical tenderization 使用工具(如打動、敲肉)

2. Chemical tenderization 化學物質 (如嫩精)

3. Moist heat 有濕度的烹調方式(如水煮、滷)

Difference between boilling & grilling: (Boiling跟grilling的不同)

Boiling uses heat from top

Grilling uses beat from bottom

Difference between brilling  & BBQ: (Brilling跟BBQ的不同)

Grilling: dry environment; direct heat; using tender meat; French style

BBQ: humid environment; indirect heat; using tough meat; American style