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Tava – a large flat, concave or convex disc-shaped frying pan (dripping pan) made from metal, usually sheet iron, cast iron, sheet steel or aluminium. It is used in South, Central, and West Asia, as well as in Caucasus, for cooking a variety of flatbreads and as a frying pan. Gamasot – a big, heavy pot or cauldron used for Korean cooking ...
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 ...
Pan frying sausages can make use of the inherent fat of the meat. Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. [1] In the case of a greasy food such as bacon, no oil or fats may need to be added.
Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.
The Amish will often use venison or beef interchangeably in recipes. This week Gloria offers a recipe for Mexican taco soup.
Because stir-frying has such critical timing and is done so quickly, it can be called 'blitz-cooking.' [15] Although using the term "stir-fry" as a noun is commonplace in English, in Chinese, the word 炒 (chǎo) is used as a verb or adjective only. [7] [8] In the West, stir frying spread from Chinese family and restaurant kitchens into general ...
In the Middle Ages, "bake mete" [3] described a pie in which meat or fish is baked with fruit, spices, etc. The meats and sauces were placed in a tough and inedible pastry shell, or "coffin" with a lid sealed on, then baked. There was no pan: the pie shell itself acted as the container.
Meat grinder: Mincer: Operated with a hand-crank, this presses meat through a chopping or pureeing attachment. Meat tenderiser: Used to tenderize meats in preparation for cooking. Usually shaped like a mallet. Meat thermometer: Thermometer used to measure the internal temperature of meats and other cooked foods. Melon baller