Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes : Baking Recipes

Baking Recipes Biography

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Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre".[2] Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
Because of historical social and familial roles, baking has traditionally been performed at home by women for domestic consumption and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are an important but common food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker.
All types of food can be baked but some require special care and protection from direct heat. Various techniques have been developed to provide this protection.
In addition to bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more. These popular items are known collectively as "baked goods," and are often sold at a bakery, which is a store that carries only baked goods, or at markets, grocery stores, or through other venues.
Meat, including cured meats, such as ham can also be baked, but baking is usually reserved for meatloaf, smaller cuts of whole meats, or whole meats that contain stuffing or coating such as bread crumbs or buttermilk batter. Some foods are surrounded with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of a closed pan, and letting it steam up around the food, a method commonly known as braising or slow baking. Larger cuts prepared without stuffing or coating are more often roasted, which is a similar process, using higher temperatures and shorter cooking times. Roasting, however, is only suitable for finer cuts of meat, so other methods have been developed to make tougher meat cuts palatable after baking. One of these is the method known as en croûte (French for "in a crust"), which protects the food from direct heat and seals the natural juices inside. Meat, poultry, game, fish or vegetables can be prepared by baking en croûte. Well-known examples include Beef Wellington, where the beef is encased in pastry before baking; pâté en croûte, where the terrine is encased in pastry before baking; and the Vietnamese variant, a meat-filled pastry called pâté chaud. The en croûte method also allows meat to be baked by burying it in the embers of a fire – a favourite method of cooking venison. In this case, the protective casing (or crust) is made from a paste of flour and water and is discarded before eating. Salt can also be used to make a protective crust that is not eaten. Another method of protecting food from the heat while it is baking, is to cook it en papillote (French for "in parchment"). In this method, the food is covered by baking paper (or aluminium foil) to protect it while it is being baked. The cooked parcel of food is sometimes served unopened, allowing diners to discover the contents for themselves which adds an element of surprise.
Eggs can also be used in baking to produce savoury or sweet dishes. In combination with dairy products especially cheese, they are often prepared as a dessert. For example, although a baked custard can be made using starch (in the form of flour, cornflour, arrowroot, or potato flour), the flavour of the dish is much more delicate if eggs are used as the thickening agent. Baked custards, such as crème caramel, are among the items that need protection from an oven's direct heat, and the bain-marie method serves this purpose. The cooking container is half submerged in water in another, larger one, so that the heat in the oven is more gently applied during the baking process. Baking a successful soufflé requires that the baking process be carefully controlled. The oven temperature must be absolutely even and the oven space not shared with another dish. These factors, along with the theatrical effect of an air-filled dessert, have given this baked food a reputation for being a culinary achievement. Similarly, a good baking technique (and a good oven) are also needed to create a baked Alaska because of the difficulty of baking hot meringue and cold ice cream at the same time.
Baking can also be used to prepare various other foods such as baked potatoes, baked apples, baked beans, some casseroles and pasta dishes such as lasagne.
Baking in ancient times
An Egyptian funerary Model of a bakery and brewery (11th dynasty, circa 2009–1998 B.C.)
The first evidence of baking occurred when humans took wild grass grains, soaked them in water, and mixed everything together, mashing it into a kind of broth-like paste.[3] The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, when humans mastered fire, the paste was roasted on hot embers, which made bread-making easier, as it could now be made any time fire was created. The Ancient Egyptians baked bread using yeast, which they had previously been using to brew beer.[4] Bread baking began in Ancient Greece around 600 BC, leading to the invention of enclosed ovens.[4] "Ovens and worktables have been discovered in archaeological digs from Turkey (Hacilar) to Palestine (Jericho) and date back to 5600 BCE."[5]
Baking flourished during the Roman Empire. Beginning around 300 BC, the pastry cook became an occupation for Romans (known as the pastillarium) and became a respected profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked especially for large banquets, and any pastry cook who could invent new types of tasty treats was highly prized. Around 1 AD, there were more than three hundred pastry chefs in Rome, and Cato wrote about how they created all sorts of diverse foods and flourished professionally and socially because of their creations. Cato speaks of an enormous number of breads including; libum (sacrificial cakes made with flour), placenta (groats and cress), spira (our modern day flour pretzels), scibilata (tortes), savaillum (sweet cake), and globus apherica (fritters). A great selection of these, with many different variations, different ingredients, and varied patterns, were often found at banquets and dining halls. The Romans baked bread in an oven with its own chimney, and had mills to grind grain into flour. A bakers' guild was established in 168 BC in Rome.[4]
Eventually, the Roman art of baking became known throughout Europe and eventually spread to eastern parts of Asia. Beginning in the 19th century, alternative leavening agents became more common, such as baking soda.[4] Bakers often baked goods at home and then sold them in the streets. This scene was so common that Rembrandt, among others, painted a pastry chef selling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry chefs sold their goods from handcarts. This developed into a delivery system of baked goods to households and greatly increased demand as a result. In Paris, the first open-air café of baked goods was developed, and baking became an established art throughout the entire world

Baking Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos