The use of fire in cooking
There are many ways to use fire in cooking. Each cooking technique has been carefully developed over many years. Everything can be cooked over fire using different techniques depending on the tradition and the food to be cooked, whether it is braised, grilled or roasted.
Always keep an eye on your kitchen fire when cooking, especially if you use oils or fats. In this article, we tell you everything you need to know about using fire in cooking.
Cooking techniques in the kitchen
Here are some cooking techniques that are widely used in the kitchen:
High heat cooking
The food is prepared over a high heat in a small amount of heated oil, in which it is continuously spooned.
This method is commonly used in Asian cuisine to prepare stir-fries, which are dishes consisting of small pieces of meat, chicken or tofu, cooked vegetables and a tasty sauce.
Stir-frying is traditionally done in a carbon steel wok. It heats up quickly and stays very hot. Stainless steel woks and other pans are also excellent; some woks even have a non-stick coating that allows sweet sauces to stick to the food without scorching the surface of the wok.
Roasting
Roasting is a widely used cooking method. It is in fact the cooking of a product in the oven at a high or medium temperature.
Although roasting is basically the same method as baking, it is reserved for large pieces of meat, whole poultry or vegetables with little moisture.
When roasting meat or poultry, it is best to use a grill, so that the meat cooks and the juices collect underneath (in a container such as a pan). You can collect the juices at the end of the cooking process to make a sauce.
Grilling
Grilling involves cooking food on a grill (gas or charcoal) or over an open fire until the outside is browned and the inside is cooked. This method is ideal for a wide range of foods, including meat, vegetables and pizza, all of which can be prepared to the desired degree of doneness.
Place the pan over the heat source so that it is in direct contact with the flame for direct cooking. Place the dish near the heat source for indirect cooking; on a gas grill, this means placing the dish on the grill over an unlit burner while lighting the other burners. Direct cooking is ideal for small, quick-cooking portions of meat, such as steaks and chops, while indirect cooking is best for larger cuts, such as roasts and whole birds, which require more time to cook.
Frying
Although frying improves the taste of food, it is also unhealthy and should be avoided...or at least moderated. Food should be fried in animal fat or very hot oil.
The optimum temperature for cooking is between 165°C and 180°C. It is essential that the food is completely immersed in the oil and that the oil is hot enough to develop the characteristic crust appreciated by gourmets.
Reusing the oil for further frying is strictly discouraged.
Oven to bake
Because of its versatility, the oven is one of our most valuable kitchen companions. Not only is it ideal for preparing typical foods such as sponge cakes, bread and pizzas, but also for preparing pasta, rice, meat, fish, gratins and vegetables!
The meal is cooked in a convection oven using hot air at temperatures ranging from 150°C to 250°C.
If not indicated, it is recommended to avoid using the oven at its highest setting, as the usual heat for preparing meals in an oven is about 200°C.
Steaming
- Advantages: Since the food is not in indirect contact with water, but rather with steam, it retains most of its vitamins and minerals. The taste of the food is also preserved. There is no additional fat.
- Disadvantages: To avoid overcooking or undercooking, the preparation time must be closely monitored.
- Steaming tools: there are a variety of utensils:
- The steamer, which has a number of stackable baskets (usually two or three) into which food is placed.
The pressure cooker, which requires a bottom filled with water (about 3 cm) and a basket into which the food is inserted.
Cook on a wood fire
Eating over a wood fire can be done in a sealed hearth, such as in the oven of the stove, or directly on the upper cooking plates.
There is no secret to regulating this level of heat: the more you use your wood stove, the better you will become at cooking your favourite dishes!
Since there is no changeable thermostat or timer, you must depend on the thermometer to determine the oven temperature! To keep it under control and at a constant temperature, do the following:
- Replace the kindling in your fireplace regularly.
- Close the oven to warm it up.
- Gradually open the air flow to give the flames more intensity. Turn off the fire before it is too late if it is too hot! Your oven can quickly reach a temperature of 350°C.
How can I prevent my kitchen from catching fire?
When it comes to fire safety, the best ally is prevention. To protect yourself, it's not enough to have a fire extinguisher, you must also learn the best practices and the pitfalls to avoid, especially when preparing meals.
Follow these safety guidelines when cooking:
- Turn on the heat source only when you are ready to use it;
- Never leave pizza boxes or other flammable packaging in the oven, even if only for a few minutes;
- Keep dish towels, grocery bags and other flammable items away from the stove, even if it is turned off;
- Always check food constantly while it's cooking;
- Use a skillet, not a pot, to fry food;
- You will use a pan that exactly matches the size of the heating element;
- Clean the stove frequently to avoid grease build-up, which increases the risk of fire;
- Arrange your cooking utensils so that their knobs do not stick out from the stove;
Always have pot lids on hand.