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Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe , alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent.
Corn on the cob is a culinary term for a cooked ear of sweet corn eaten directly off the cob. [1] The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. The husk leaves are removed before serving.
This is an accepted version of this page This is the latest accepted revision, reviewed on 4 March 2025. Preparing food using heat This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine. Not to be confused with Coking. A man cooking in a restaurant kitchen, Morocco Cooking ...
Husk (or hull) in botany is the outer shell or coating of a seed. In the United States, the term husk often refers to the leafy outer covering of an ear of maize (corn) as it grows on the plant. Literally, a husk or hull includes the protective outer covering of a seed, fruit , or vegetable .
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years.
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 ...
Corn oil (North American) or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines. Corn oil is generally less expensive than most other types of vegetable oils.
Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 ...