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  • 11-11-2020
  • Spanish
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origen de las técnicas y bases culinarias

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icreatedthis4what icreatedthis4what
  • 11-11-2020

Las amplias categorías de técnicas de la cocina occidental para cocinar alimentos son: hornear, hervir, estofar, asar, freír, asar, asar, escalfar, saltear, cocer al vapor y guisar. ... En esta clasificación, freír e incluso freír cuentan como cocción en seco, ya que se cocinan con aceite en lugar de agua.

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