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  2. Chinese cooking techniques - Wikipedia

    en.wikipedia.org/wiki/Chinese_cooking_techniques

    Chinese cooking techniques (Chinese: 中餐烹調法) are a set of methods and techniques traditionally used in Chinese cuisine. [ 1 ] [ page needed ] The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.

  3. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods. red cooking. Also called Chinese stewing, red stewing, red braising, and flavour potting. A slow braising technique that imparts a red color to the prepared food, frequently used in Chinese cuisine. clay pot ...

  4. You May Be Using Your Box Grater Wrong. Here's an ... - AOL

    www.aol.com/may-using-box-grater-wrong-183000715...

    The method, which was popularized by Chef Frank Proto, uses less muscle and more body weight, allowing you to do all of your grating with ease. View the original article to see embedded media.

  5. List of Chinese dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Chinese_dishes

    The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo: several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ingredients. Stir frying: 炒 / 爆: 炒 / 爆: chǎo / bào: two fast Chinese cooking ...

  6. 10 Grate Foods - AOL

    www.aol.com/lifestyle/food-10-grate-foods.html

    10 Grate Foods However, encorporating the techique of grating into your cooking is an excellent way to add more flavor and texture to your meals. We've compiled a list of 10 foods that are ideal ...

  7. Gratin - Wikipedia

    en.wikipedia.org/wiki/Gratin

    The etymology of gratin is from the French language words gratter, meaning "to scrape" (from having to scrape the food out of the dish it was cooked in). [5] The technique predates the current name, which did not appear in English until 1846 (OED, s.v. "gratin").

  8. Shandong cuisine - Wikipedia

    en.wikipedia.org/wiki/Shandong_cuisine

    Shandong's greatest contribution to Chinese cuisine is arguably its vinegar. Hundreds of years of experience and unique local methods have led to the region's prominence in Chinese vinegar production. Unlike the lighter, sharper types of vinegar popular in the south, Shandong vinegar has a complexity which some consider fine enough to stand ...

  9. Mouli grater - Wikipedia

    en.wikipedia.org/wiki/Mouli_grater

    A Mouli grater or rotational grater is a hand-operated kitchen utensil designed for grating or pureeing small quantities of food. [1] The device consists of a small metal drum with holes that grate the food and a handle for turning the drum. The hand-held unit consists of two sections with hinged handles.