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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.
Culinary triangle. The culinary triangle is a concept described by French anthropologist Claude Lévi-Strauss involving three types of cooking: boiling, roasting, and smoking, usually done to meat. Boiling meat is seen to be a cultural form of cooking because it uses a receptacle to hold water, therefore it is not completely natural.
Cooking in unglazed clay pots which are first immersed in water dates at least to the Etruscans in first century BC but likely dates to several centuries earlier. [1] The Romans adapted the technique and the cooking vessel, which became known as the Roman pot, a cooking vessel similar to those made since April 1967 by the German company Römertopf.
The Portuguese steak, bife, is a slice of fried beef or pork marinated in spices and served in a wine-based sauce with fried potatoes, rice, or salad. An egg, sunny-side up, may be placed on top of the meat, in which case the dish acquires a new name, bife com ovo a cavalo (steak with an egg on horseback).
Other low-meat Southern meals include beans and cornbread—the beans being pinto beans stewed with ham or bacon—and Hoppin' John (black-eyed peas, rice, onions, red or green pepper, and bacon). Cabbage is largely used as the basis of coleslaw , both as a side dish and on a variety of barbecued and fried meats. [ 130 ]
There are many methods of cooking, most of which have been known since antiquity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation is microwaving. Various methods use differing levels of heat and moisture and vary in cooking time.
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused ...
v. t. e. Poul an sòs (chicken in sauce) Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish and Arab influences. [1] Haitian cuisine has some similarities with "criollo" (Spanish for 'creole ...