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South Asian cuisine encompasses a delectable variety of sub-cuisines and cooking styles that vary very widely, reflecting the diversity of the Indian subcontinent, even though there is a certain centrality to the general ingredients used. Terms used the recipes of varied Indian and other South Asian sub-cuisines sometimes tend to be multi ...
Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. [1] Sweating usually results in tender, sometimes translucent, pieces. [2] Sweating is often a preliminary step to further cooking in liquid; [1] onions, in particular, are often ...
Brunoise ( French pronunciation: [bʁynwaz]) is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres ( in) or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm. Some typical vegetables for a brunoise are carrots, celery, leeks, and ...
If you accidentally use salted butter, just reduce the amount of salt called for in the recipe: Per cookbook author Joy Wilson (aka Joy the Baker), “if all you have [is] salted butter, try ...
The pastry is then baked at 200–250 °C. In some recipes, just before the banitsa is finished, a glass of lemonade or sparkling water is poured into the tray, and the baking continues for several more minutes. An alternative method of preparation is taking each sheet of dough, laying it out flat, and sprinkling some of the fillings on it.
Let the vegetables rest at least 10 minutes and up to an hour, for some salt to sweat out. Pat dry again, if necessary. Now's the time to toss your veg in oil or marinade, if you'd like, but know ...
Outdoor cooking with a large pot and other utensils A gas cartridge portable stove. Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with nomad in cultures such as the Berbers of North Africa, the Arab Bedouins, the Plains Indians, pioneers in North America, and indigenous tribes in ...
Baba ghanoush – Levantine dish of cooked eggplant. Caponata – Sicilian eggplant dish. Fried eggplant – Eggplant dish. Moussaka – Dish of layered vegetables, sauce and meat. Parmigiana – Italian dish of eggplant with cheese and tomato sauce. Stuffed eggplant – Typical eggplant dish in many countries.