enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    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.

  3. Auguste Escoffier - Wikipedia

    en.wikipedia.org/wiki/Auguste_Escoffier

    Auguste Escoffier. Georges Auguste Escoffier (French: [ʒɔʁʒ oɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ...

  4. Roasting - Wikipedia

    en.wikipedia.org/wiki/Roasting

    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 ...

  5. Cooking methods - Wikipedia

    en.wikipedia.org/?title=Cooking_methods&redirect=no

    This page was last edited on 18 July 2013, at 09:34 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike License 4.0; additional terms may ...

  6. Indian cookbooks - Wikipedia

    en.wikipedia.org/wiki/Indian_cookbooks

    Indian cookbooks. Indian cookbooks are cookbooks written in India, or about Indian cooking. [1] Indian cooking varies regionally and has evolved over the centuries due to various influences. Vegetarianism has made a significant impact on Indian cooking [2] and spices play a major role as well. [3]

  7. Culinary triangle - Wikipedia

    en.wikipedia.org/wiki/Culinary_triangle

    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.

  8. Category:Cooking techniques - Wikipedia

    en.wikipedia.org/wiki/Category:Cooking_techniques

    Conching. Confit. List of cooking techniques. Cooking with alcohol. Creaming (food) Culinary triangle. Curdling. Cured fish. Curing (food preservation)

  9. Category:Cutting techniques (cooking) - Wikipedia

    en.wikipedia.org/wiki/Category:Cutting...

    Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate; Help; Learn to edit; Community portal; Recent changes; Upload file