James (@000018) • Hey
Cooking, cookery, or culinary arts is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe.
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- The sterilizing effect of cooking depends on temperature, cooking time, and technique used.
- Bacteria, viruses and parasites may be introduced through salad, meat that is uncooked or done rare, and unboiled water.
- Food poisoning and other illness from uncooked or poorly prepared food may be caused by bacteria such as pathogenic strains of Escherichia coli, Salmonella typhimurium and Campylobacter, viruses such as noroviruses, and protozoa such as Entamoeba histolytica.
- When heat is used in the preparation of food, it can kill or inactivate harmful organisms, such as bacteria and viruses, as well as various parasites such as tapeworms and Toxoplasma gondii.
- Cooking can prevent many foodborne illnesses that would otherwise occur if raw food is consumed.
- To prevent those injuries there are protections such as cooking clothing, anti-slip shoes, fire extinguisher and more.
- Hazards while cooking can include:
[1]Unseen slippery surfaces (such as from oil stains, water droplets, or items that have fallen on the floor)
[2]Cuts; about a third of the US's estimated annual 400,000 knife injuries are kitchen-related.
[3]Burns or fires
- Women and young children are disproportionately affected, since they spend the most time near the hearth.
- Of these deaths, 27% are from pneumonia, 27% from ischaemic heart disease, 20% from chronic obstructive pulmonary disease, 18% from stroke, and 8% from lung cancer.
- These cooking practices use fuels and technologies that produce high levels of household air pollution, causing 3.8 million premature deaths annually.
- As of 2021, over 2.6 billion people cook using open fires or inefficient stoves using kerosene, biomass, and coal as fuel.
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- Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
- The method chosen greatly affects the result because some foods are more appropriate to some methods than others.
- Various methods use differing levels of heat and moisture and vary in cooking time.
- A more recent innovation is microwaving.
- These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising.
- There are many methods of cooking, most of which have been known since antiquity.
- Blanching or steaming vegetables is a way of minimizing vitamin and mineral loss in cooking.
- The bioavailability of some vitamins such as thiamin, vitamin B6, niacin, folate, and carotenoids are increased with cooking by being freed from the food microstructure.
- Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking.
- The micronutrients, minerals, and vitamins in fruit and vegetables may be destroyed or eluted by cooking.
- and in very small quantities copper, zinc and selenium.
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- Many minerals are also essential in small quantities including iron, calcium, magnesium, sodium chloride and sulfur;
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- Vitamins come from several sources including fresh fruit and vegetables (Vitamin C), carrots, liver (Vitamin A), cereal bran, bread, liver (B vitamins), fish liver oil (Vitamin D) and fresh green vegetables (Vitamin K).
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- Today, we proudly introduce ourselves as Avara.
Avara is the home to some of the most innovative web3 brands: Aave, Lens Protocol, GHO, Sonar, and now Family, all building towards a people powered internet that benefits all.
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- and what the body cannot manufacture itself must come from external sources.
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- Vitamins and minerals are required for normal metabolism;
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- this is a critical component of both stewing and sauce making.
- this is a critical component of both stewing and sauce making.
- Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients;
- as in steaming, simmering, boiling, braising and blanching.
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- Liquids are so important to cooking that the name of the cooking method used is often based on how the liquid is combined with the food,
- A favorite method of adding flavor to dishes is to save the liquid for use in other recipes.
- Alternatively, the foods themselves can release water.
- These can be added in order to immerse the substances being cooked (this is typically done with water, stock or wine).
- Cooking often involves water, and water-based liquids.
- The formation of a relatively rigid but flexible matrix from egg white provides an important component in baking cakes, and also underpins many desserts based on meringue.
- such as the coagulation of albumen in egg whites.
- – meat becomes cooked and is more friable and less flexible. In some cases, proteins can form more rigid structures,
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- In many cases, this causes the structure of the material to become softer or more friable