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2. Simmering - Wikipedia

   en.wikipedia.org/wiki/Simmering

   Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower ...

3. Follow These Simple Instructions to Boil Chicken Without ...

   www.aol.com/simple-instructions-boil-chicken...

   Next, cover the pot and bring the liquid to a boil. As soon as the liquid starts boiling, reduce the temperature until the liquid is gently simmering. Charlyne Mattox/Country Living

4. Soup three ways: Warm up hearts with easy recipes - AOL

   www.aol.com/soup-three-ways-warm-hearts...

   Bring to a boil and let simmer for 10 minutes. Let cool slightly and pour the soup into a blender or blend it in the pot using an immersion blender. Blend until smooth.

5. This Foolproof Technique Is the Key to Flawless Cheesecakes

   www.aol.com/lifestyle/foolproof-technique-key...

   Bring a pot of water or kettle to a boil, and then reduce to a gentle simmer. ... Water bath vs. double boiler. A double boiler is a stovetop bain-marie. The concept is the same as an oven water ...

6. Cooking - Wikipedia

   en.wikipedia.org/wiki/Cooking

   This is an accepted version of this page This is the latest accepted revision, reviewed on 30 December 2024. Preparing food using heat This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine. Not to be confused with Coking. A man cooking in a restaurant kitchen, Morocco ...

7. Steaming - Wikipedia

   en.wikipedia.org/wiki/Steaming

   Steaming reduces vitamin C by 15%, and boiling reduces it by 25%. [14] Steaming, compared to boiling, showed 42% higher amount of glucosinolates in broccoli cooked for medium firmness. [15] Phenolic compounds with antioxidant properties have been found to retain significantly better through steaming than through boiling or microwaving. [16]

8. Stock (food) - Wikipedia

   en.wikipedia.org/wiki/Stock_(food)

   Prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa. Remouillage is a second stock made from the same set of bones. Bran stock is bran boiled in water. It can be used to thicken meat soups, used as a stock for vegetable soups or made into soup itself with onions, vegetables and molasses [1] [2]

9. List of cooking techniques - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_techniques

   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 ...