Cooking methods
Those who are good at cooking, pay attention to many things when it comes to governing cuisine. Today, there are those who are important in "Gallo Al Horno", and their methods are quite wonderful.

"Gallo Al Horno" cooking, the first choice of ingredients. Poultry needs to be strong and fresh, and the meat is firm, in order to be the best choice. This is the foundation for laying the foundation for delicious food, the foundation for taste and flavor. Just like the selection of chemical materials, it must be pure in order to lay a good start for the follow-up process.

The second is about the control of the heat. On the stove, the fire needs to change according to the cooking process. At the beginning, the fierce fire attacks, causing the surface of the ingredients to be rapidly heated and locking the internal juice. Just like at the beginning of a chemical reaction, a strong power needs to be used to start the reaction. Then, turn to a warm simmer to allow the heat to slowly penetrate, so that the poultry meat is cooked and tasty from the outside to the inside. Every trace of fiber is soaked with the fragrance of the seasoning, just like the precise regulation of the reaction conditions in the chemical process, so that the reaction can proceed fully and stably.

In addition, the compatibility of seasonings is also crucial. All kinds of spices, prepared in a certain proportion, or spicy to enhance the taste, or sweet to improve the freshness, or salty to set the tone, interweave and blend with each other, and together outline the unique flavor of "Gallo Al Horno". This is no different from the precise preparation of raw materials and formulas in the chemical industry, and the slightest difference may affect the final quality.

When cooking "Gallo Al Horno", watching its color change and smelling its fragrance dissipate are the keys to judging the degree of cooking. When the skin is golden and crisp, the aroma is overflowing, and the meat inside is tender and juicy, you are done. Just like in chemical production, whether the product is qualified or not is judged by various indicators.

The cooking method of "Gallo Al Horno", although not in chemical production, requires careful study and precise grasp of the selection of materials, heat, formula, and chemical principles, in order to achieve delicious food.