The Role Of Starch In Cooking
Starch in cooking is often used to hang paste, sizing and thicken, and food cooking color, smell, taste and shape a great relationship. Hanging paste and sizing of food processing in the cooking process is an important part of the thick soup is used in the fast mature pan. General poultry, fish, meat and animal parts of the internal organs in the fried, fried, explosion, frying and other cooking, have been linked to paste or sizing treatment.
1, can make the raw materials in cooking, not easy to spread and maintain shape
Chicken, fish, meat and other raw materials often cut into pieces, wire, small and other shapes. Because cut thin and small, often in cooking when churning easily broken or spread, for example, fried fish, fish tissue delicate and loose, so the fish must be sizing. Another example is the stewed meatballs must also be sizing glue so that when heated to leave.
2,can make dishes beautiful shape
Chicken, fish, meat and other raw materials, cut into pieces, wire, small, bar and other shapes, especially when cooking fried, easy to shrink, detrimental to the taste. After hanging paste or sizing, the paste becomes hot and crisp and hard shell, it appears up large, beautiful shape. For example, fried chicken, if not sizing, a pot of fried rice on the shrinkage of only a little bit of chicken. If the pulp, raw chicken about the oil pan, it rose up, and because there is a paste to protect the chicken will not break, so after a good look fried a good, fresh and tender food.
1, can make the raw materials in cooking, not easy to spread and maintain shape
Chicken, fish, meat and other raw materials often cut into pieces, wire, small and other shapes. Because cut thin and small, often in cooking when churning easily broken or spread, for example, fried fish, fish tissue delicate and loose, so the fish must be sizing. Another example is the stewed meatballs must also be sizing glue so that when heated to leave.
2,can make dishes beautiful shape
Chicken, fish, meat and other raw materials, cut into pieces, wire, small, bar and other shapes, especially when cooking fried, easy to shrink, detrimental to the taste. After hanging paste or sizing, the paste becomes hot and crisp and hard shell, it appears up large, beautiful shape. For example, fried chicken, if not sizing, a pot of fried rice on the shrinkage of only a little bit of chicken. If the pulp, raw chicken about the oil pan, it rose up, and because there is a paste to protect the chicken will not break, so after a good look fried a good, fresh and tender food.