- What's the difference, in the refrigerator six degrees, in the room - 20, 14 degrees do not play any role when the frying pan is 180! - they wrote to me.
Honestly, when I read such comments, I’m not that angry, but some kind of angry bewilderment. Because most often people who leave such comments, then write - cooked according to your recipe, it turned out - inedible!
All their fish in stores is nasty, meat is stuffed with hormones, poultry - additives, because when cooking it turns all this into "don't understand what." No taste, no juiciness!
I'll tell you a secret - this is because degrees and minutes do not matter to them.
What difference does it make what temperature product to toss into a frying pan, oven or even a saucepan. All the same, everything will be boiled down, fried, quenched, fall apart. And burnt raw does not happen, right? We live in a two-dimensional space, the product has outer edges and no middle at all.
So, if you think that the difference between the temperature of the product from the refrigerator and the temperature product of 20 degrees during cooking is not great, I have to disappoint: for the final taste (and even appearance) it affects.
The fact is that we have a product - it has a thickness. More or less, but thick.
And heat exchange takes place in it.
Produt - it does not heat up all at once. First, the outer edges heat up, then the middle. At the same time, this business is happening unevenly and not nearly as fast as it seems to us.
If we have a product at room temperature, it takes less time.
Therefore, the outer edges of our product DO NOT OVERHEAT.
For example, the Maillard reaction, the one that gives us a golden brown crust, occurs at temperatures from 40 degrees. It gives different results depending on the temperature, and it moves at different speeds. But this does not mean at all that the higher the temperature and the longer the exposure time, the better.
If the temperature is above 200 ° C, there is mainly caramelization, which turns into combustion. And from 165 to 200, the Maillard reaction is inhibited, but provided that the heating is in the upper part of the range. If the temperature is 100-150, the Maillard reaction proceeds slowly, and with the release of water, since for a very long time everything revolves around its boiling point
It has long been known: the optimum temperature is 150-165 degrees. But! The cooler the product we send to the pan, to the oil, to the oven, the more the ambient temperature will drop. environment (oil or hot air, for example), and for the longer time we have Mayar will go to the phase around the boiling point water.
And at the same time, the longer we hold the product in the pan (its edges will constantly heat up), the more most likely, Maillard will go into the phase when pure caramelization is going on, followed by combustion.
This is schematic.
At the same time, we need not only the crust to brown, but also the middle to cook, and not remain raw.
That is, we need a fairly quick heating of the entire piece, without cooling the oil or the environment. Otherwise, it will turn out that the middle has just been prepared, and the edges have already managed to lose juice, and crunch and even partially begin to burn. At the same time, we cannot use extremely high temperatures - optimally 150-165 degrees (on the surface of the piece).
In the middle of a piece, we don't need to catch up to 150 degrees. Depending on the product, 60-85 degrees in the middle will be enough for us if we cook fish, poultry or meat, for example.
And in order for all this to come out, the product must not be out of the refrigerator. Because the difference of 14-20 degrees is already very large, it slows down the heating inside and forces either to increase the temperature of exposure or its time. Both spoils the taste.