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brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
From 15-minute pasta recipes to sheet pan chicken wonders, consider your evening meals covered. 70 Easy Dinner Recipes for Two Noodles and Pasta Dishes 1. Stir Fried Noodles with Kimchi and Pork ...
Braising. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually ...
Cook the meat for 1 to 2 minutes until it’s browned and caramelized. Flip it over and repeat the process on the other three sides. Remove the meat from the pan and set aside.
Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s. [1]
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul ...
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused ...
Adding ingredients and seasonings to boiling water or broth and immediately serving the dish with the cooking liquid when everything has come back to a boil. Blanching. 焯 or 烫. Chāo or Tàng. Par cooking through quick immersion of raw ingredients in boiling water or broth sometimes followed by immersion in cold water.
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