Search results
Results from the WOW.Com Content Network
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 1,300 ethnic groups.
Pre-Columbian cuisine refers to the cuisine consumed by the Indigenous peoples of the Americas before Christopher Columbus and other European explorers explored the region and introduced crops and livestock from Europe. [1] Though the Columbian Exchange introduced many new animals and plants to the Americas, Indigenous civilizations already ...
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 was ...
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 ...
t. e. Ancient Maya cuisine was varied and extensive. Many different types of resources were consumed, including maritime, flora, and faunal material, and food was obtained or produced through strategies such as hunting, foraging, and large-scale agricultural production. Plant domestication concentrated upon several core foods, the most ...
Brazil portal. v. t. e. Feijoada, the best-known Brazilian dish, is usually served with rice, farofa, couve (a type of cabbage), and orange. Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian (Levantine, Japanese, and most recently, Chinese) influences. [1]
Other low-meat Southern meals include beans and cornbread—the beans being pinto beans stewed with ham or bacon—and Hoppin' John (black-eyed peas, rice, onions, red or green pepper, and bacon). Cabbage is largely used as the basis of coleslaw , both as a side dish and on a variety of barbecued and fried meats. [ 130 ]
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.