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Kamaboko is a type of fish cake made from pureed white fish and various additives, steamed and sliced. It is a common ingredient in Japanese cuisine, especially at celebratory meals, and has different regional and international variations.
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. It is differentiated from simmering and boiling in that it uses a relatively lower temperature (about 70–80 °C (158–176 °F)).
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Learn about the history, techniques and types of fish processing, from handling and preservation to manufacturing and distribution. Find out how fish are kept fresh, chilled, frozen, dried, smoked or canned for different markets and consumers.
Surimi is a paste made from fish or other meat, used to make various East Asian foods that mimic the texture and color of lobster, crab, eel or shellfish. Learn about the history, production, use and labelling of surimi and surimi-based products.
Escovitch fish — fish that's fried and then topped with pickled, thinly sliced vegetables — is everywhere in Jamaica. 2019 F&W Best New Chef Kwame Onwuachi uses a garlicky marinade to form a ...
Learn about fillet or filet, a boneless cut of meat or fish, and how it is prepared and used in cuisines. Find out the differences between beef, chicken, pork and fish fillets, and the types of cuts and shapes.
Fermented fish is a traditional preservation of fish that makes it more acidic and less prone to spoilage. Learn about different fermented fish preparations from various countries, how they are made and what health risks they may pose.