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Confit, as a cooking term, describes when food is cooked in grease or oil at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 °F), or sometimes even ...
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with ...
Barbacoa. Barbacoa or Asado en Barbacoa (Spanish: [baɾβaˈkoa] ⓘ) in Mexico, refers to the local indigenous variation of the method of cooking in a pit or earth oven. [1] It generally refers to slow-cooking meats or whole sheep, whole cows, whole beef heads, or whole goats in a hole dug in the ground, [2] and covered with agave (maguey) leaves, although the interpretation is loose, and in ...
Veal, mirepoix, butter or cream, flour. Media: Blanquette de veau. Blanquette de veau (French pronunciation: [blɑ̃kɛt də vo] ⓘ) is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France.
Rillettes. Rillettes (/ rɪˈlɛts, riˈjɛt /, also UK: / ˈriːjɛt /, French: [ʁijɛt]) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). [1] The meat is shredded and packed into sterile containers covered in fat.
Tex-Mex cuisine (derived from the words Texas and Mexico) is a regional American cuisine that originates from the culinary creations of Tejano people (Texans of Hispanic heritage). It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country. It is a subtype of Southwestern cuisine [1][2 ...
The economics term cost, also known as economic cost or opportunity cost, refers to the potential gain that is lost by foregoing one opportunity in order to take advantage of another. The lost potential gain is the cost of the opportunity that is accepted. Sometimes this cost is explicit: for example, if a firm pays $100 for a machine, its cost ...
Mise en place in a professional kitchen. Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "gather". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped ...