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thermal cooking Uses the concept of the haybox whereby placing hay or straw around a cooking pot of heated food the meal continues to cook without fuel. thermization A method of sterilizing raw milk with heat. thickening transglutaminase A protein binder, called meat glue. truss To tie the legs and wings of poultry in a way that promotes even ...
Pliny's Panegyricus model is familiar to the authors of panegyrics 5, 6, 7, [18] 11, and especially 10, in which there are several verbal likenesses. Sallust's Bellum Catilinae is echoed in the panegyrics 10 and 12, and his Jugurthine War in 6, 5, and 12. [19] Livy seems to have been of some use in panegyric 12 [20] and Panegyric 8. [21]
Title page of the Panegyric of Leonardo Loredan (1503), created in honour of Leonardo Loredan, 75th Doge of Venice, now in the Walters Art Museum in Baltimore. A panegyric (US: / ˌ p æ n ɪ ˈ dʒ ɪ r ɪ k / or UK: / ˌ p æ n ɪ ˈ dʒ aɪ r ɪ k /) is a formal public speech or written verse, delivered in high praise of a person or thing. [1]
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region. [1]
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Barbecuing – method of cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal. Roasting, medieval illuminated manuscript ( Tacuina sanitatis casanatensis 14th century) Cooking with charcoal on a barbecue grill
Pan frying sausages can make use of the inherent fat of the meat. Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. [1] In the case of a greasy food such as bacon, no oil or fats may need to be added.
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.