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In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. [1] Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by ...
A few years later, a French engineer had begun coating his fishing gear with Teflon to prevent tangles. His wife Colette suggested using the same method to coat her cooking pans. The idea was successful and a French patent was granted for the process in 1954. The Tefal company was formed in 1956 to manufacture non-stick pans. [5]
Pan frying is an oil based cooking technique which is typically used to sear larger cuts of meat or to fully cook thinner cuts. This technique uses a thin layer of heated oil to coat the pan. The oil layer is the method of heat transfer between the burner and the food. Water vapor is a critical component of how pan frying works.
Additional flows: air as a carrier of product or ingredient, or for drying, energy in a mechanical (agitation, transfer, friction) or a thermal form (convection, conduction or radiation heating) Outputs: end product, excess of coating ingredient, lost or to be recycled; Collaterals occur along the process: Breakage of product
The researchers discovered that the worst cooking method for particulate matter was pan frying, which hit a peak concentration of 92.9 micrograms per cubic meter of air. That was followed by stir ...
Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed . The appropriate simmering temperature is a topic of debate among chefs , with some contending that a simmer is as low as 82 °C or 180 °F.
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 ...
Dry-powder tumbling is an effective application method. The bonding can be improved by prior phosphating of the substrate. Use of free powders has its limitations, since adhesion of the solid particles to the substrate is usually insufficient to provide any service life in continuous applications.