Introduction and conclusion on the art of cooking 

Introduction to the art of cooking

Cooking is like painting or writing a song. There are many details and colors. Cooking has many flavors. Every culture has a unique and distinct food philosophy. The way we cook our food tells us a lot about who we are. Tastes may be shaped by social and cultural influences, but the cooking process itself is. It is a spiritual endeavor, whether one is cooking daily for loved ones or preparing langars for thousands at home.

What is the art of cooking

The art of cooking is the science of preparing food from ancient practice, from the time of primitive man and the hobby of cooking has found a piece of meat or vegetables cooked in forest fires by accident, he must have found it edible, so he should not cook deliberately until he knows how Lighting a fire, the simplest way to cook was to place a piece of meat or vegetables directly in the fire, from ancient cooking practices to cooking for fine dining, cooking has come a long way with the development of humans and their skills and diverse and multiple cultures until today, cooking is an integral part of our lives that rules our tongues And our hearts, there are too many cooking sites.

Why do we cook food?

We can get some foods in their raw form such as salads and fruits, but we always need to cook certain foods such as beans and meat to make them edible. In addition, if we eat some vegetables without cooking, they can transfer bacteria or harmful substances to our bodies, for example they contain Uncooked beans contain enzymes that combat the digestive system. Uncooked peppers (paprika) contain capsaicin, which can cause burning in the lining of the stomach. Cooking helps to get rid of unwanted substances in food and the unwanted effects of consuming them. Cookpad is one of the most famous international sites for cooking.

There are many reasons why food is cooked some of them are:

• To make food easy to digest.
• To kill any harmful bacteria present in it.
• To make food look appetizing.
• to change its physical and chemical form.
  

Basic cooking methods

• Frying

Frying means cooking your food with fat, and frying is one of the fastest ways to cook food, with temperatures ranging between 175 and 225 degrees Celsius.

  There are several types of frying:

• Deep frying: where food is completely submerged in hot oil
• Quick frying: Where food is fried very quickly over high heat in a frying pan with oil.
• Regular frying: where the food is browned on one side and then the other with a small amount of fat or oil.
• grilling

This is a very fast, dry and hot cooking method, where the food is placed under intense radiant heat, before grilling the food is seasoned and left for a minimum of two hours, and another method of grilling is grilling on a top grill, where the heat source originates from the top rather than the bottom You can use different heat sources for grilling: wood burning, charcoal, gas flame, or electric heating.

• Cooking by steaming

This means cooking your food in water vapor over boiling water, for this you should have a steamer consisting of a perforated pot placed on top of another pot containing water, the steam rises as the water boils and cooks the food in the perforated pot above.

• blanching method

This involves a small amount of hot water, ideally between 160 and 180 degrees, the cooking liquid is usually water but stock, milk or juices such as orange and lemon juice can also be used.

Phrases about the profession of cooking

There are two types of people, and they are those who love cooking and love to be artistic in it, and for them it is like a hobby and making their own dish is like painting, and others who prefer to order fast food, and many people who have written about cooking, such as:

• The only real hindrance is the fear of failure. In cooking you have to have some kind of an attitude.
• No one cooks a single dish, even at its most isolated, the chef in the kitchen surrounded by generations of past chefs, the tips and menus of present chefs, and the wisdom of cookbooks.
• I believe that preparing food and feeding people brings nourishment not only to our bodies but to our souls. Feeding people is a way of loving them, in the same way that you nourish ourselves and it is also a way of nourishing our soul.
• Cooking is like skating if you don't fall at least 10 times then you are not skating hard enough.
• If cooking does not become an art form rather than a means of providing a sensible diet, something is clearly amiss.
• Cooking is not difficult, everyone has a taste even if they don't know it, even if you are not a good chef, there is nothing stopping you from understanding the difference between what tastes good and what does not.
• There are plenty of people out there who claim to be natural chefs, never following recipes but for me cooking is a delicate art rather than a game.
• Some people earn a lot from cooking work Properly managed cooking is the simplest of jobs, but nowhere is a competent expert needed like in the kitchen.
  

The history of professional cooking

The history of the art of cooking in tomb drawings, sculptures, and archaeological remains dating back more than 5,000 years ago clearly shows that ancient Egypt already had many different jobs related to food, including butchery, baking, brewing, and wine making.

The professionalization of baking, brewing, and winemaking occurred for three reasons:

• Capital equipment was expensive, and increasingly complex food products required skill and expertise to prepare.
•   A growing number of wealthy clients have hired chefs and culinary artisans for their practical uses and as status symbols.
• And people willing to pay more for a better meal created a ready market for new recipes and technologies.

In most traditional societies, the task of preparing daily food falls primarily on the shoulders of women, and there are benefits of home cooking, although men and women participated greatly in buying the requirements for cooking food, but civilization allowed more people to specialize in many jobs, and there were schools to produce chefs Professionals, their main job was cooking only. The exact origins of cooking are unknown, but sometime in the distant past, early humans conquered fire and began using it to prepare food. Researchers have found what appear to be the remains of campfires made by Homo erectus 1.5 million years ago.(2)

Conclusion on the art of cooking

The art of cooking started from the ancient kitchen and from the ancient civilization itself, and critics and historians considered it an art and a science at the same time, and the diversity of the art of cooking and its traditions reflects unique social, cultural and environmental influences.