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Hamburgers cooking on a charbroiler. A charbroiler (also referred to as a chargrill, char-broiler or simply broiler) is a commonly used cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both residential and commercial applications for an assortment of cooking operations. The heat ...
London broil is a beef dish made by grilling marinated beef, then cutting it across the grain into thin strips. While the inclusion of "London" in the name may suggest British origins, "broil" is not a common term in UK English, and indeed the dish is American, not British. [1] [2]
Braised ox cheek in star anise and soy sauce. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).
But a great many sweet baked items are cooked in an oven set less than 400 degrees Fahrenheit; things like cookies, birthday cakes, and loaf cakes require more delicate temperatures for even ...
Remove the pan from the heat, cover the top evenly with the shredded cheese, and broil until golden brown, 3 to 4 minutes. Serve with toppings as desired. Make It Your Own.
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
Drain, reserving 1/4 cup of the pasta cooking water. Turn off the heat. Return the drained pasta to the pot and set on the warm burner. Quickly add the crab, crème fraîche, tarragon, pepper, and ...
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 ...