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A serrated blade made of metal, and long enough to slice across a large loaf of bread. Using a sawing motion, instead of pushing force as with most knives, it is possible to slice the loaf without squashing it. Browning tray. Browning plate, Browning bowl. Used in a microwave oven to help turn food brown.
e. North American colonies 1763–76. The cuisine of the Thirteen Colonies includes the foods, bread, eating habits, and cooking methods of the Colonial United States . In the period leading up to 1776, a number of events led to a drastic change in the diet of the American colonists.
Aztec cuisine is the cuisine of the former Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519. The most important staple was corn ( maize ), a crop that was so important to Aztec society that it played a central part in their culture. Just like wheat in much of Europe or rice in most of East Asia, it ...
Medieval cuisine. Peasants sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century. Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less ...
Here's how it's described: "The leftover rice is mixed with cooked, seasoned canary beans, and then fried in a skillet to make a large patty. Typically served with the classic Peruvian salsa ...
To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people. A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens.
Regional dishes of the United States. An American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese. [1] A dish that is similar to American chop suey, consisting of pasta (such as macaroni or egg noodles), ground beef, tomatoes or tomato sauce, and seasonings. Some variations include cheese.