Search results
Results from the WOW.Com Content Network
The book includes chapters such as "The Chemistry of Milk", "The Chemistry of Baking Powders and Their Use in Baking", "The Chemistry of Vegetable Cookery" and "Determination of Hydrogen Ion Concentration" and contains numerous illustrations of lab experiments including a Distillation Apparatus for Vegetable Samples and a Pipette for ...
Barbecuing – method of cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal. Roasting, medieval illuminated manuscript (Tacuina sanitatis casanatensis 14th century) Cooking with charcoal on a barbecue grill
Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. Koguchigiri; small edge cuts into tiny round slices. Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes.
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
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 ...
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.
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...
With no publishers thinking that the book would be profitable, Myhrvold and the culinary research and development lab known as The Cooking Lab published the book themselves. [2] Its six volumes cover history and fundamentals, techniques and equipment, animals and plants, ingredients and preparation, plated dish recipes and a kitchen manual ...