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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 ...
Distillation, also classical distillation, is the process of separating the component substances of a liquid mixture of two or more chemically discrete substances; the separation process is realized by way of the selective boiling of the mixture and the condensation of the vapors in a still.
[2] for example, to extract limonene (boiling point 176 °C) from orange peels. Steam distillation once was a popular laboratory method for purification of organic compounds, but it has been replaced in many such uses by vacuum distillation and supercritical fluid extraction. It is however much simpler and economical than those alternatives ...
Heated bath used for low temperature cooking Rotary evaporator used in the preparation of distillates and extracts French chemist and cook Hervé This, known as "The Father of Molecular Gastronomy" [6] Heston Blumenthal dislikes the term 'molecular gastronomy', believing it makes the practice sound "complicated" and "elitist."
Distillation, widely used in petroleum refining and in purification of ethanol separates volatile liquids on the basis of their relative volatilities. There are several type of distillation: simple distillation, steam distillation etc. Water purification combines a number of methods to produce potable or drinking water.
The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, [1] and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes.
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]