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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 ...
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
Eventually, the shortened term "molecular gastronomy" became the name of the approach, based on exploring the science behind traditional cooking methods. [ 4 ] [ 8 ] [ 9 ] Kurti and This considered the creation of a formal discipline around the subjects discussed in the meetings. [ 9 ]
Hot smoking will cook and flavor the food, while cold smoking only flavors the food. Searing – technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms.
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]
Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. [ 1 ] [ 2 ] Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh , tofu , or fruits and vegetables.
Shallow frying is a hot oil-based cooking technique. Pieces of food are cooked by partially submersion in hot oil. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables.
While meat-preservation processes like curing were mainly developed in order to prevent disease and to increase food security, the advent of modern preservation methods mean that in most developed countries today, curing is instead mainly practiced for its cultural value and desirable impact on the texture and taste of food.