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Confit, as a cooking term, describes when food is cooked in grease or oil at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 °F), or sometimes even ...
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English.
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with ...
A chef cooking traditional British fish and chips establishment in Manchester, U.K. in 2007 in a deep fryer. Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan.
Charcuterie hanging in a French shop. Charcuterie (/ ʃ ɑːr ˈ k uː t ər i / ⓘ, shar-KOO-tər-ee, also US: / ʃ ɑːr ˌ k uː t ə ˈ r iː / ⓘ, - EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily ...
English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Rillettes. Rillettes (/ rɪˈlɛts, riˈjɛt /, also UK: / ˈriːjɛt /, French: [ʁijɛt]) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). [1] The meat is shredded and packed into sterile containers covered in fat.
Barbacoa, the origin of the English word barbecue, a method of slow-grilling meat over a fire pit. Jerk, a style of cooking meat that originated with the Taíno of Jamaica. Meat was applied with a dry rub of allspice, Scotch bonnet pepper, and perhaps additional spices, before being smoked over fire or wood charcoal.