Search results
Results from the WOW.Com Content Network
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.
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts.
A typical Midwestern breakfast might have included meat, eggs, potatoes, fruit preserves, and pie or doughnuts. [7] At harvest time, families ate mostly home-produced foods. [9] More settlers began to arrive in the rural Midwest after the Erie Canal was completed in the 1820s.
Tanzaku-kiri; sliced into thin rectangular strips. Wa-giri; round cut, cut into round slices. Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters.
Falafel – Middle Eastern fried bean dish. Green bean casserole – American dish from the 1950s. Hummus – Middle Eastern chickpea puree dish. Pea soup – Soup made from dried peas. Refried beans – Mexican dish of cooked, mashed, and fried beans. Vegetarian chili – Savory American stew with chili peppers and meat.
Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. [1] Sweating usually results in tender, sometimes translucent, pieces. [2] Sweating is often a preliminary step to further cooking in liquid; [1] onions, in particular, are often ...
Cooking weights and measures. Measuring spoons (metric) – 1 mL, 5 mL, 15 mL, 50 mL, 100 mL, 125 mL. Measuring spoons (customary units) In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count. For most of history, most cookbooks did not specify quantities precisely, instead talking of "a ...
Leaf vegetables. Wikimedia Commons has media related to Leaf vegetables. Articles relating to leaf vegetables, plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.