{"id":13025,"date":"2016-07-11T00:00:00","date_gmt":"2016-07-10T22:00:00","guid":{"rendered":"http:\/\/zanolli.mck.lcl\/blog\/cooking-the-best-magic-there-is\/"},"modified":"2023-02-02T17:13:58","modified_gmt":"2023-02-02T16:13:58","slug":"cooking-the-best-magic-there-is","status":"publish","type":"blog","link":"https:\/\/www.zanolli.it\/en\/blog\/cooking-the-best-magic-there-is\/","title":{"rendered":"Cooking, the best magic there is!"},"content":{"rendered":"

We cook foods<\/strong> for three main reasons: to sanitise, that is eliminate pathogenic microorganisms, to stabilise them (aroma and taste), and to get colour.<\/p>\n

When we cook dough<\/strong> or other types of food, some transformations take place. In this process the food passes from one state to another, over a certain period of time, thanks to the chemical-physical reactions involving its molecules.<\/p>\n

What allows this reaction to take place?… Energy<\/u>.<\/u><\/p>\n

Heat<\/strong> is the energy needed to change the foods\u2019 internal temperature. The heat is administered within the oven\u2019s cooking chamber<\/strong>. In this space … the magic happens! The internal temperature of the food will increase and our food will change not just in colour but also in texture, shape and … taste of course!<\/p>\n

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