Baking Methods and their Benefits |
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Baking is the process of preparing food in an oven using dry heat. If you look at the history of baking it comprises of using coals of fire or on the hearth. With evolution the baking process also transformed and today we have an oven to make it simpler. Before you start baking it is important to get your basics right and acquire knowledge about the appliance that you are going to use frequently. Oven is the main appliance which bakers tend to use for baking cakes, pastries, muffins, pies, breads, biscuits and a lot more. There are people who prefer using brick and clay oven. However, most home bakers tend to use convection, conventional and/or microwave oven as they are more apt for home purposes. Before, you purchase any of these or combination of any two, it is important to know which features differentiate them from one another.
Described below are characteristics of the three ovens, which will help you gain more knowledge about them: Microwave Oven A microwave oven is found in almost everyone’s kitchen these days. This oven works on a simple principle of transferring energy into the food. This energy travels in form of waves and excites lopsided molecules such as water. A microwave oven can quickly heat your food. This feature results into a misconception that your food can be easily burnt. There is a scientific truth which people often overlook. Water boils at a high temperature, most probably around 212 degrees which means your food cannot turn brown easily. This is one of the main reasons why people avoid using microwave oven in their daily life. If you look at the brighter side, they are very useful as they minimise your efforts when it comes to reheating food. Conventional Ovens The structure of this oven comprises of a metal box along with several racks. The upper and lower racks are controlled by thermostatically heating elements of either gas or electric. Preheating this oven results in heating the air within it and later on the metal box gets heated. Radiant heat is usually the primary source of cooking in conventional oven. Heat from the walls of the oven is transferred to the food with the help of air present in it. Convection Ovens People often get confused between a conventional oven and convection oven. The main difference between the two is that convection oven has a fan in it which supplies air current in the oven. Regularly used convection oven fan just blows the air. On the other hand, true convections have a third heating element, which blows heated air from behind the fan.
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