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Basic Method for Main Courses
By Gene Gonzalez
Cocina Sulipeña: Culinary Gems From Old Pampanga |
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 he main course in
a meal is usually like the main feature. It is "main" in the sense that
it comes after the "previews" (the soup or the salad), and before the
"credits" (fruit, coffee, and the dessert). It is main in the sense that
it is the most filling part of the meal, not to mention the most expensive.
Unlike the other features of your meal, it is the course most likely to
be able to stand-alone.
The dishes in the main course are usually cooked. Thus it is impossible
for us to discuss main courses without going into the specifics of cooking
and cooking techniques.
To begin with, the cooking process is one that begins at 60 degrees Centigrade.
This temperature is important because it is between 60 to 65 degrees that
most microorganisms are killed. Foods have different structures and textures
so we really cannot apply the same cooking methods or temperatures to
each but this general rule is important to note. Proteins, for example,
begin to lose their moisture and alter their characteristics at 63 degreed.
Coagulation-the point where the collagen in meat turns into gelatin, rendering
it tender and more digestible, takes place between 74 to 80 degrees Centigrade.
Above this temperature food would be over-cooked, thus not only, changing
the aroma and texture, but destroying vitamins and minerals, and even
shrinking the meat.
There are 14 basic cooking methods, the most common being blanching, boiling,
steaming, poaching, deep fat frying, sautéing, grilling, gratinating,
baking and roasting. These cooking methods can be used to separately and
in combination to prepare main course items.
1. Blanching-
When we blanch food we put food in cold or hot water. We bring the food
to a boil, uncovered, briefly. Depending on the type on food blanching
can be a complete cooking method for tender vegetables like spinach and
beans. Before being assembled into a salad many vegetables must be blanched. As a rule, potatoes
and vegetables are blanched in hot water and only things like bones for
making a stock are blanched in cold water. After blanching, foods must
be put under cold running water until it is below 10 degrees Centigrade
to refresh it. Without refreshing the vegetables will continue to cook,
and if we do not cool them sufficiently, bacteria will multiply between
20 to 25 degrees Centigrade. It is important to blanch briefly or the
vegetables will no longer be crisp. Note, however, that potatoes are not
refreshed.
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