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brine. 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.
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. Roasting uses indirect, diffused ...
It is prepared with regional ingredients and according to the local cooking style. A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to ...
October 27, 2024 at 5:00 AM. A Guide to Different Cuts of BeefThe Pioneer Woman. In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank ...
Conching. Confit. List of cooking techniques. Cooking with alcohol. Creaming (food) Culinary triangle. Curdling. Cured fish. Curing (food preservation)
Braising. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually ...
Chún. A cooking technique requiring the using of a unique lidded vessel, known as the steam-pot (Chinese: 汽鍋) with a chimney rising from inside the bowl that is covered also by lid. Food ingredients are placed without cooking liquid in the vessel and the entire lidded vessel is seated on top of a pot of boiling water.
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