The Cooking Methods had played a fundamental role in the human trajectory, contributing to various significant changes in behavior, societal life, and brain development. Cooking made food more easily digestible, releasing more nutrients and calories from food than raw consumption. This allowed humans to obtain more energy from a lesser amount of food, contributing to the development of the brain and body.
According to the theory of British primatologist Richard Wrangham, all living beings eat to survive and act on instinct to remain in the food chain. However, hominids can go beyond survival and eat for sensory pleasure.
When Homo Erectus, a human ancestor from the Paleolithic period, mastered fire and developed cooking techniques (around 1 million years ago), it created the opportunity for natural selection to follow the path of tooth and jaw atrophy and brain hypertrophy. According to Wrangham, logical reasoning may have emerged alongside culinary culture, as brain hypertrophy allowed for the development of the prefrontal cortex, marking a leap in evolution.
With the acquisition of more calories from cooked foods, humans had more energy to fuel the brain, which may have contributed to cognitive development and increased brain size over time.
Cooking allowed humans to establish themselves in agricultural communities, as they could store and share cooked food for longer periods. This led to the development of permanent settlements and the emergence of more complex societies. Cooking made a wider variety of edible foods, such as roots, tubers, and grains, more palatable and nutritious. This allowed humans to diversify their diet and explore different food sources.
The search for more efficient cooking methods has led to the development of culinary technologies such as clay pots, ovens, stoves, and more recently, gas and electric stoves. These advancements have improved cooking efficiency and further expanded culinary possibilities.
In summary, food cooking not only provided essential nutrients for human survival but also played a crucial role in the development of civilization, culture, and human evolution. Below are the main examples of cooking methods:
COOKING WITH LIQUIDS:
Steam Cooking: Cooking food over steam from water, preserving its nutrients and flavor.
Double boiler: Cooking food in a container placed inside another larger container containing boiling water, providing gentle and uniform heat.
Slow Cooking: Cooking food at low and steady temperatures for a long period of time, usually for several hours, allowing flavors to blend and ingredients to become tender and juicy. Minimal liquid is used, this technique is also known as stewing.
Pressure Cooking: Cooking food in a sealed container under high pressure to accelerate the cooking process.
Pochet: gently cooks vegetables, fish, and eggs in water just below boiling, at 75°C (175°F). Typically, an acid like white wine vinegar is added to the water to enhance flavors.
Boiling: Cooking food in boiling water, such as pasta and vegetables.
Cooking in Broth: Cooking food in broth or flavored liquid to add flavor.
Sous Vide Cooking: Cooking vacuum-sealed food at controlled temperature in a water bath.
Acid cooking: is a method that involves cooking the food partially. Ceviche is an example in which seafood is marinated in lime juice. Vegetables can be preserved using the acid marination method. The acid in the marinade helps "cook" the foods and also acts as a preservative, helping to extend the shelf life of the foods, as is the case with pickles.
DRY COOKING:
En Papillote: Cooking food wrapped in aluminum foil, banana leat or parchment paper in the oven, preserving its juices and flavors.
Conduction Cooking: Cooking food directly in contact with a heat source, such as roasting potatoes on charcoal embers.
Cooking in Salt: Wrapping foods in a salt crust before baking them in the oven, retaining moisture and adding flavor.
Smoking: Using indirect heat and smoke to cook foods. During the smoking process, foods are exposed to gentle heat and the smoke generated by burning wood or other sources of smoke. This method not only cooks the food but also adds a smoky flavor.
Vacuum Cooking (Sous Vide): Cooking vacuum-sealed foods at a controlled temperature in a water bath for consistent and precise results. Despite the method involving liquid, the food does not come into direct contact with it.
Grilling: Cooking food directly over a heat source, such as a grill, to impart a smoky flavor.
Baking: Cooking food in the oven, circulating hot air around it, to achieve a golden and flavorful surface.
Sautéing: Cooking food in a hot pan with a little oil, quickly stirring to prevent burning.
Frying: Cooking food submerged in hot oil or fat to achieve a crispy texture.
Underground cooking: involves burying food in a hole dug in the ground, typically over hot stones or charcoal, and then covering the food with soil to seal in the heat and slowly cook the food.
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