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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 ...
Braising – combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. Coddling – food is heated in water kept just below the boiling point.
Cooking is an aspect of all human societies and a cultural universal. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans ...
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be ...
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Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. [ 1 ] [ 2 ] Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh , tofu , or fruits and vegetables.
Native Americans utilized a number of cooking methods in early American cuisine that have been blended with the methods of early Europeans to form the basis of what is now American cuisine. Nearly all regions and subregions of the present-day cuisine have roots in the foodways of Native Americans, who lived in tribes numbering in the thousands.
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. [2]