Your recipe for 烤 loin of pork says to 烤 in a 350 degree F. oven. Your recipe for yellow butter cake says to 烤 in a 350 degree F. oven. For either recipe, you open the oven 和 put your food in. So, is there a difference between 烘烤和烤ing?
但这确实不是’t as simple as all that. Baking 和 烤ing are both dry heat 烹饪 methods. This just means that heat is not transferred through a liquid medium during the 烹饪 process. In modern times, we assume that 烘烤 和 烤ing both occur in ovens.
烹饪之乐 defines 烤ing as a specialized type of 烘烤. 焙烧 is almost always done in an open pan; that is, the food to be 烤 is uncovered. Often, when 烤ing meat, you place it on a rack so it doesn’t sit in its own juices as it 烤s. The rack serves as a suspension system whereby the meat is “suspended” in the oven over a pan (shades of spit 烤ing in days of yore).
似乎还存在与这些术语相关的约定“bake” 和 “roast.”尽管两者确定了几乎相同的烹饪技术，但无论如何在现代厨房中，“baking”通常与面包，蛋糕，馅饼和砂锅菜有关“roasting”是您对肉或蔬菜的处理。
焙烧通常在较高的温度下开始以产生“crust” on the outside of what is being 烤. Then, the temperature is reduced for the remainder of the 烹饪 time. This is also the case when 烘烤 pate a choux (for cream puffs or éclairs) 和 some breads. In these similar cases, the identical 烹饪 process (high temperature reducing to a lower temperature) is employed for different reasons.
In the 烤ing example, you’在降低热量并轻轻完成之前，应尝试鼓励目标食品的外部褐变和焦糖化。在烘焙示例中，您需要先猛烈加热以鼓励空气膨胀，使肉酱变浓密，或者使面包中的烤箱弹簧最佳化（酵母’最后的呼啦）。然后，降低温度以固定和干燥肉酱和面包的结构。
什么’s the Difference?
So, while 烤ing 和 烘烤 are almost identical methods of dry heat 烹饪, the terms 烤ing 和 烘烤 apply to two different kinds of foods. You generally 烤 food that has structure already, solid foods such as meats 和 vegetables. You generally 烤 foods that don’t have much structure until they are 烤d: cakes, breads, pies, casseroles, crÃ¨me brulee, etc.
In other words, you 烤 leavened items – items that “puff up” or “rise” during the 烹饪 process. In 烘烤, aside from just “cooking”食物，目标是在目标食物中产生蒸汽或扩大气穴。
Most foods that we 烤 contain less “empty space” than foods that we 烤. These foods are, 通过 和 large, already solid. The primary goal of 烤ing then becomes transferring heat from the surface of the food to the interior at a regulated pace to ensure 脆皮y goodness outside 和 juicy, tender doneness inside.