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Roasting, medieval illuminated manuscript (Tacuina sanitatis casanatensis 14th century) Cooking with charcoal on a barbecue grill. Grilling – a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. May involve a grill, a grill pan, or griddle.
The first modern KBBI dictionary was published during the 5th Indonesian Language Congress on 28 October 1988. The first edition contains approximately 62,000 entries. The dictionary was compiled by a team led by the Head of the Language Center, Anton M. Moeliono , with chief editors Sri Sukesi Adiwimarta and Adi Sunaryo.
Roasting is a term synonymous with baking, but traditionally denotes the cooking of whole animals or major cuts through exposure to dry heat; for instance, one bakes chicken parts but roasts the whole bird. One can bake pork or lamb chops but roasts the whole loin or leg.
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.
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 ...
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In the United States, the use of the word grill refers to cooking food directly over a source of dry heat, [14] typically with the food sitting on a metal grate that leaves "grill marks." Grilling is usually done outdoors on charcoal grills or gas grills; a recent trend is the concept of infrared grilling. [ 15 ]
Bacem is a Javanese cooking method of braising in spices and palm sugar and boiling the food in a closed place until the water runs out. [50] The tempeh is first braised in a mixture of coconut water, palm sugar , and spices including coriander seeds, shallots, galangal, and bay leaves, and then briefly deep-fried.