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Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. Koguchigiri; small edge cuts into tiny round slices. Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes.
Pan frying is an oil based cooking technique which is typically used to sear larger cuts of meat or to fully cook thinner cuts. This technique uses a thin layer of heated oil to coat the pan. The oil layer is the method of heat transfer between the burner and the food. Water vapor is a critical component of how pan frying works.
If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element (e.g., tomatoes, beer, balsamic vinegar, wine) is added to the pot, often with stock. A classic braise is done with a relatively whole cut of meat, and the braising liquid will cover two-thirds of the food in the pan.
Double steaming – Chinese cooking technique in which food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. Steeping – saturation of a food (such as an herb) in a liquid solvent to extract a soluble ingredient into the solvent. E.g., a cup of tea is made by steeping tea leaves in a cup of ...
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
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.
To produce a short dough, which is commonly used for tarts, the shortening is cut into the flour with a food processor, a pastry blender, a pair of table knives, fingers, or other utensil until the resulting mixture has a fine, cornmeal-like texture. For a long dough, the shortening is cut in only until the pea-sized crumbs are formed, or even ...
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 ...