Search results
Results from the WOW.Com Content Network
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.
Media: Stew. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
Whole foods are natural foods in their most basic and nutrient-rich form. Think of them as being as close as possible to how they occur in nature. These foods do not contain additives like sugars ...
A more beany flavor is preferred in East Asia. The beany or bland taste is generated during the grinding and cooking process, and either a "hot grind" or a "cold grind" can be used to influence the taste. The hot grind method reduces the beany flavor by inactivating the lipoxygenase enzyme in the soy protein that is known to generate off ...
For premium support please call: 800-290-4726 more ways to reach us
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.
An assortment of Chinese food. Clockwise from top left: Peking duck, misua, Kung Pao chicken, mooncakes, baijiu, wonton soup, spring rolls. Chinese food arrived in America in 1848-1855 during the Golden Rush in California. It is debatable which 3 restaurants are the first chinese restaurants that open. It is still popular to this day.