Temperature

Temperature is not an ingredient, but rather a critical factor in food preparation and preservation. Understanding how temperature affects food is essential for both safety and culinary success. Cooking involves applying heat to transform raw ingredients, altering their texture, flavor, and nutritional properties.

Different temperatures are crucial for various cooking methods. Searing, for instance, requires high heat (typically above 400°F or 200°C) to create a Maillard reaction, the chemical process responsible for browning and developing complex flavors. This technique is vital for steaks, roasts, and vegetables, imparting a rich, savory crust. Conversely, poaching involves gentle simmering at lower temperatures (around 160-180°F or 70-80°C) to cook delicate foods like eggs or fish without toughening them. Steaming, another low-temperature method, uses moist heat (around 212°F or 100°C) to cook vegetables, preserving their nutrients and vibrant color.

Baking, another common method, typically employs moderate temperatures (around 350-400°F or 175-200°C) to cook items like breads, cakes,...