- Raw cooking
- Baked and grilled
- Fried food
- Steam cooking
1. Raw cooking
The cooking oil is mainly based on the court, such as in fish dishes for sashimi or cuts the vegetables used in ramen and other elaborations.
As for Panasonic appliances, they apply this technique in a similar way to the professional use of knives, juicers or juicers to make juices by cold extraction, they are a good sample when it comes to obtaining juice to avoid loss of flavor, vitamins, and texture. For this, they use a pressure screw system that is much better than the grater systems that traditional blenders and juicers have because they prevent oxidation derived from the many cuts that the grating does.
In addition, having a large mouth to insert the pieces of fruit and vegetables, allows you to put an apple for example and cut it at once avoiding having to give additional cuts to portion it. Thus less heat is produced by friction and less air is incorporated into the juice obtained.
Consequently, the juices are fresher and maintain their texture for a long time without separating. In the photo you have on these lines you can see the difference in texture in a tomato juice, after waiting 10 minutes comparing the Panasonic juicer with another of its competition. As if that were not enough, the cleaning of these devices is very simple since the pieces are disassembled with simplicity.
2. Ovens and Grill
The Grill kitchen is based on the use of grills to heat the ingredients. The traditional Yakitori is a good example. In the furnaces, the same technique is also used, the Japanese or kamado oven being very popular. In this technique the essential thing is the control of the temperatures or Nichiren to maximize the flavors and textures, avoiding the loss of nutrients.
In our visit to Panasonic, we could see how their new ranges of appliances combine the conventional oven with the microwave oven – and even with the steam oven – in a small device capable of cooking with the three techniques and obtain a great result in textures and conservation of food flavors.
This is what is intended with the modern Panasonic bakery machines, which, as other brands do, perform kneading, fermentation and leavening tares and finally baking. The striking thing about the Crostini bakeries is that they get a crusty bread, with a traditional crust as if it had been made in an oven , -the one on the right in the image-, unlike the traditional bakeries that make bread more similar to the loaves of bread like the one on the left.
To make the rises at 30 ° C, take control of the room temperature and maintain the indicated temperature. Then, when baking, due to an outer layer of ceramic, it manages to reflect the heat between the lid and the base to get a crusty bread, without using a temperature increase, because it would make the inside of the bread to be either raw or dry.
3. The fried foods
The Japanese chips are made using little oil and crunchy textures and food getting less cooked as Tempura. They use soy, canola and Natane oils, although olive oil is also popularizing recently.
It is also common to cook food in water or broth, instead of in oil, thus getting lighter dishes. As for traditional fritters, the panko brings a special crunch to its batter dishes such as tonkatsu – breaded pork – menchikatsu – its version of croquette – and other battered foods such as breaded seafood.
4. The cooking
The cooking of the ingredients is very common in Japanese cuisine. This technique is used to make dashi broths, which serve as the basis for many traditional dishes, miso soups, noodles, ramen, Sabu-Sabu, etc.
The rice or rice cookers are a very practical appliance as it leaves the rice in its exact spot. The evolution of this food is to do it with a more modern and attractive design to be able to take it to the table and serve at the same time to finish cooking other dishes in it.
The rice to make sushi is perfect in these appliances, saving us time and offering us great quality in the result.
5. Steamed cooking
Steaming is considered the best cooking technique or method because it maintains the temperature of traditional cooking but is it, the nutrients are not diluted in the water but remain within the food.
For this reason, steaming is such a common technique in bamboo baskets in restaurants and street food stalls in this country, it has been incorporated into home cooking by introducing steam into traditional Panasonic microwaves, which also incorporate the oven or grill as I told you before, in a single multifunction appliance.
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