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  2. Pot on the fire: This historic dish provides a ton of flavor

    www.aol.com/pot-fire-historic-dish-provides...

    All the ingredients should form a “raft” on top. Carefully poke a small hole in the center of the raft, and let the broth very lightly simmer for 30-45 minutes. Add salt and pepper if needed.

  3. Consommé - Wikipedia

    en.wikipedia.org/wiki/Consommé

    Eventually, the solids begin to congeal at the surface of the liquid, forming a 'raft', which is caused by the proteins in the egg whites. Once the 'raft' begins to form, the heat is reduced, and the consommé is simmered at a lower heat until it reaches the desired flavour, which usually takes anywhere from 45 minutes to over an hour.

  4. File:Ngarrindjeri raft with people cooking, a fire and a ...

    en.wikipedia.org/wiki/File:Ngarrindjeri_raft...

    Ngarrindjeri raft with people cooking, a fire and a windbreak (approx. 1845) Watercolour by Alex C. Kelly (1811-1877) Items portrayed in this file depicts.

  5. How to Cook a Wolf - Wikipedia

    en.wikipedia.org/wiki/How_to_Cook_a_Wolf

    How to Cook a Wolf was written following the attack on Pearl Harbor, which led to the American entry in World War II, when Fisher (then known to society as Mrs. Dillwyn Parrish) returned to California from already-war-torn Europe and wrote a well-received guide to blackout curtains and crisis cooking for her father's paper, the Whittier News.

  6. The funky mold turning food waste into culinary delights

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    In Java, the Indonesian birthplace of oncom, oncom leftovers are used much like seeds to grow a new batch of the alternative protein—a process similar to using sourdough starter to make bread.

  7. Control of fire by early humans - Wikipedia

    en.wikipedia.org/wiki/Control_of_fire_by_early...

    The control of fire by early humans was a critical technology enabling the evolution of humans. Fire provided a source of warmth and lighting, protection from predators (especially at night), a way to create more advanced hunting tools, and a method for cooking food.

  8. Three Emperors Dinner - Wikipedia

    en.wikipedia.org/wiki/Three_Emperors_Dinner

    Potage fontanges is a purée of fresh peas diluted with consommé with the addition of a chiffonade of sorrel and sprigs of chervil. [7] Soufflé à la reine is a chicken soufflé with truffles [7] Sauce vénitienne is a sauce of white wine, tarragon vinegar, shallots and chervil, mounted with butter and finished with chopped chervil and ...

  9. French Firerafts Attacking the British Fleet off Quebec

    en.wikipedia.org/wiki/French_Firerafts_Attacking...

    In an attempt to drive off the Royal Navy fleet Charles Saunders in the Saint Lawrence River the French launched a bunch of fire rafts in the direction of the fleet. As with an earlier fireship attack, serious destruction was avoided when British crewmen were able to tow the flaming rafts to safety. The failure of the fireship was a major blow ...