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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.
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
Smothering (cooking) Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. 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 ...
Bench scraper, Scraper, Bench knife. To shape or cut dough, and remove dough from a worksurface. Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face. Edible tableware. Varies. Tableware, such as plates, glasses, utensils and cutlery, that is edible.
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 ...
Even for South Asian people, this wide variety of vegetables, fruits, grains and spices used in various Indian sub-cuisines can be mind-boggling because of the variety of region-specific names used for identifying the food items. Indian vegetable markets and grocery stores get their wholesale supplies from suppliers belonging to various regions ...
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire, to using electric stoves, to baking in various types of ovens, reflecting local ...
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]