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Teknik Memasak & Olahan Makanan Ala Chef

As a restaurant owner or kitchen team , learning and enriching cooking and food processing techniques regularly is highly recommended so that skills can be ‘upgraded’. Later, these techniques can also be used to enrich the menu in your restaurant. Here are some cooking and food processing techniques that you can learn.

1. Blanching (Boiling)

Blanching is a technique of boiling food ingredients such as vegetables or fruits in boiling water for a while, then immediately dipping them in ice water or cold water. This technique is used to remove the outer skin, soften the ingredients, or maintain the natural color of the food.

2. Stir-fry (Menumis)

Sauté is a cooking technique that involves frying food in a small amount of oil or butter at high heat in a pan. Stirring or shaking the food prevents burning and ensures even heating.

3. Grilling

Grilling is a cooking technique by slot 10 ribu placing food on a grill or coals. This technique produces a special taste because the direct heat from the coals or the hot surface will form a crispy layer on the food.

4. Stir-Frying

Stir-frying is a cooking technique that involves frying food quickly in a small amount of oil, often at a very high temperature. The food is stirred continuously during the cooking process to ensure even heating and prevent burning.

5. Baking

Baking is a cooking technique that uses heat energy from the oven. Then, the food ingredients are placed in a container or pan and heated evenly across the surface. This technique is commonly used to bake bread, cakes, or other dishes.

6. Steaming

Steaming is a cooking technique that involves placing food over the steam of boiling water. The food is placed in a steamer or colander that allows the hot steam to pass through the food and cook it slowly until it becomes tender.

7. Poaching

Poaching is a cooking technique that involves boiling food in boiling water. This technique is often used to process eggs, fish, or chicken, producing a soft and delicious texture.

8. Roasting

Roasting is a cooking technique using a high oven temperature. Food ingredients, such as meat or vegetables, are given oil and spices and then roasted at a high temperature to produce a caramelized outer layer and an even flavor.

Se’i sapi sambal embe is one of twelve future menus developed by Unilever Food Solutions. This dish combines roasting cooking techniques to produce a dish that has a unique taste and aroma, presenting an innovative and interesting culinary experience.

9. Caramelizing

Caramelizing is a cooking technique by heating sugar or food containing sugar in medium heat until the sugar changes color to brown and produces a special sweet taste.

10. Frying (frying)

Frying is a cooking technique by frying food in hot oil. This technique produces a crispy layer on the outside of the food while maintaining the softness on the inside of the food.

11. Simmering (Slow Boiling)

Simmering is a cooking technique by boiling food ingredients in water that is almost boiling, with a lower temperature than normal stewing. This process is done by maintaining the temperature of the water so that the water remains in a condition that is almost boiling, so that the food ingredients can cook slowly and can absorb the spices well. The simmering technique is often used to cook sauces, soups, or dishes that require slow heating.

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