Heat plays a crucial role in the taste of food. This heat is provided by a heated holding cabinet, ovens, and open processing systems. Some food required more heat to enhance the taste. On the other hand, more heat kills the flavors of some food. So, it depends upon the nature of the food. So, it is important to understand the relation between heat and taste of food to deliver the expecting taste.
Effect of heat on taste
According to different natured foods, we can describe the effect of heat on the taste of foods in the following ways.
It is the common heat effect on heat-sensitive foods. Volatilization is the process in which flavors are destroyed through evaporation due to their lower boiling points. So, when these foods subjected to heat in open processing systems, their flavors began to start to escape at a certain amount of heat. In this way, this process affects the overall taste of the food.
The processes like volatilization and co-distillation can escape many essential flavors and produce an imbalanced taste. When a food processed several times, these processes occur and upset the taste of the food.
Stimulate chemical reactions
Heating can accelerate chemical reactions. These chemical reactions occur between different ingredients of the food. These reactions can cause changes in the taste and smell of the food you cook.
Heat doesn’t always cause a negative effect on the taste of food. Sometimes, more heat is required to make your food tasty. The overall presentation of the food you serve also creates a great impact on a person’s mind about its taste. Fried foods need a high temperature to give the food a perfect brown color. The crispiness due to browning on fried foods adds to its taste. On the commercial level, chefs usually cook junk food or other foods on high heat.
Melt the fats
As liquids, fats don’t evaporate. While cooking food, we need to melt the fats first to cook other ingredients in them. Fats need high heat to melt and fit in the food. So, heat is playing an important role in melting fats. However, fats are the crucial ingredient of our routine recipes as they enhance the taste of other ingredients when added to them. We love to eat a high-fat diet (fast foods) in our routine life. So, heat is required to make these foods tasteful by melting fats.
Some foods need more heat whereas some are very heat sensitive. The home cooks and chefs at the commercial level, need to know all the necessary information about heat and its relation with different ingredients. This article will also be helpful if you’re a beginner. We mostly love to eat foods that are cooked appropriately. For this purpose, knowing about the perfect needed heat is one of the most significant things. If you have know-how about the accurate needed heat for the specific food, you can easily make any meal you want.