TempAssist technology detecting the temperature of the food in the pan, with its infrared sensors under the glass will make it easier to set the best cooking temperature.

Although cooking at home is a problem for working people, the healthiest and most economical method is to cook our own meals at home. It may be difficult for novices at first, but as people do and are open to learning, you get used to it, and you can cook more and more delicious dishes. So, what techniques can be used when cooking at home? We have brought together the cooking methods and advantages that you can use on your hob for you.

BOILING

Hard meat and chickens become palatable and digestible with this method. It is a frequently used method and is economical for fuel. Nutritious, well-flavored broths can be obtained.

Boiling in cold water: The food is placed in cold water and left to boil and cook. This process is important when making broth or chicken stock and jelly. 

Boiling in hot water: The food is placed in boiling water and cooked. With this method, the cooking time is short. Nutritional value and color are preserved due to the short cooking time. 

And most importantly the time and temperature must be under control. Broths, soups, and sauces should be boiled at low temperature (simmering). Meat and poultry should be well-done and soft vegetables should never be overcooked. 

POACHING

The term boiled is defined as "Poche" in French. Cooking with the simmering method with 8 cm of water can be given as an example of this method. All fish and chickens are covered with cold water and left to boil. Slow cooking is applied over medium heat until cooked.

Time and Temperature wise; Providing the right temperature and time is very important. Food should be neither undercooked or overcooked. Loss of nutritional value should also be considered. Foods of various types and qualities are affected by time and temperature, and the right decision must be made for successful poaching.

DEEP FRYING

Yes, we shouldn't choose this method too often, but it improves the quality, color, flavor, and texture of the food. It provides variety in the menu by changing the appearance of the food.

With this method, which is suitable for the convection method, other foods, except potatoes, can be cooked by dipping them in milk-flour or egg-bread flour mixtures. Like this; The outer surface of the food is protected from intense heat. Nutrient and moisture loss is reduced. The proteins in the surface mixture (such as milk and flour) coagulate and the food absorbs less fat. 

As for time and temperature control; it is important to ensure that the oil is at the correct temperature in the deep-fat frying method. If the temperature is low and uncontrolled, the meal may turn into a heavy meal with an unpleasant appearance of pale color. Time is also very important. When cooking thick pieces, the temperature should be reduced and sufficient time should be allowed, otherwise the food may be undercooked. 

SHALLOW FRYING

This cooking technique, which we can think of as low-fat frying, sautéing and stir-fry, is actually one of the methods we use most at home.

Low-fat frying: Cooking in a sauté pan or frying pan with a small amount of fat or oil. This method can be applied to small pieces of fish meat or poultry, as well as for fish weighing up to 400 grams. Eggs and vegetables can also be cooked this way.

Saute: Fillet pieces and poultry can be cooked with this method. The meaning of sauté is tossing and shaking.

Stir-fry: Foods such as vegetables, diced beef, chicken, can be quickly fried in a low-fat frying pan or wok.

As for time and temperature control, What is important for all foods that are fried in low oil is that both sides have a bright brown color. This is only possible by being careful with temperature control and by turning the other side of the food if necessary.

STEAMING

It is a technique that minimizes the loss of nutrients. Steaming turns food into easily digestible and diet food. You can choose low pressure steam cooking: eggs, root vegetables and shellfish can be cooked with this method. Or high-pressure steaming: It is a fast and suitable cooking method for many foods. It is a suitable cooking method especially for vegetables. With less water and air contact, nutrient loss is reduced.

For perfect cooking results, if high pressure cooking is to be applied, the food should not be steamed before the required pressure is provided. This is essential to ensure good cooking. Cooking time varies depending on the type of equipment used, its size and food quality.

Excellent food is cooked at the perfect temperature

If you noticed, we talked about the importance of temperature, no matter what technique we describe. Either deep frying, pan frying or low temperature cooking, excellent food is cooked at the perfect temperature. As you start cooking frequently, you will learn which technique and temperature to use, but it would be nice if someone could help you along the way.

If you need a hand with the temperature, let the Beko hob with TempAssist provide the optimum cooking temperatures for whatever method of cooking you prefer, meaning that even before you begin cooking your pot or pan is set exactly as it should be. Then, without you having to adjust power levels manually, TempAssist adjusts the head of the job to optimize cooking throughout, monitoring and providing optimum temperatures for your dish the whole time using infrared sensors. Whether you're interested in low-temperature cooking, pan-frying or deep frying, TempAssist will make sure it's not just done right, but that it's done to perfection each and every time! Thus, your work will be easier, and the food will be saved from burning.