What does it mean to collect juice with a high fire? Techniques for collecting juice with a high fire

Nowadays, the emergence of various smart appliances allows friends who are not good at cooking to make delicious food. However, when we come across some culinary terms, we don’t know how to proceed. In fact, what we often hear about is to reduce the juice over high heat. This means that when the food is about to be cooked, turn the low heat to high heat to reduce the juice in the food in a short period of time.

Cook over high heat until the sauce thickens, then simmer over low heat.

Low heat is used to simmer the dish slowly so that it can absorb the flavor, while high heat is used to make the juice thick and cook the dish without any soup.

High fire refers to the fire at its strongest, generally used for stir-frying. Decanting is a cooking technique, which refers to thickening the soup. For example, when cooking dishes such as braised pork or braised fish, the last step is usually to boil the soup over high heat until it becomes thick and viscous, then serve the meat or fish on a plate, and finally pour the thick sauce at the bottom of the pot on the meat or fish.

Cooking refers to the art of preparing meals, which is a complex and regular process of transforming ingredients into food. It is a way to process food ingredients to make them more delicious, better looking and better smelling. A delicious dish must have good color, aroma, taste, meaning, shape and nutrition. It not only makes people feel satisfied when eating it, but also makes the nutrients in the food easier to be absorbed by the human body. In addition, the word "料理", which means cooking in Japanese, is also often used in Taiwan.

Cooking knowledge

1. Don’t add salt too early when roasting meat:

Sodium chloride, the main component of salt, can easily coagulate the protein in meat, shrink the meat pieces, make the meat hard, and make it difficult to burn.

2. The oil pan should not be overheated:

Frequent consumption of overcooked fried dishes can easily lead to low-acid stomach or stomach ulcers, which may lead to cancer if not treated in time.

3. Avoid adding cold water when cooking meat or bones:

Meat and bones contain large amounts of protein and fat. If cold water is suddenly added during cooking, the temperature of the soup will suddenly drop, the protein and fat will quickly solidify, and the gaps between the meat and bones will suddenly shrink and will not become rotten. Moreover, the flavor of the meat and bones themselves will also be affected.