enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. Poaching (cooking) - Wikipedia

    en.wikipedia.org/wiki/Poaching_(cooking)

    Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]

  3. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    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 ...

  4. Bringing Meat to Room Temperature Before Cooking - AOL

    www.aol.com/bringing-meat-room-temperature...

    For example, pork shoulder and short ribs are best when cooked low and slow, using moist heat cooking methods like braising or stewing to break down their high fat content and become tender.

  5. Stew - Wikipedia

    en.wikipedia.org/wiki/Stew

    Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

  6. Need to cook the turkey fast? Do it in less than 2 hours with ...

    www.aol.com/news/cook-turkey-fast-less-2...

    The secret is to cook with high heat and water. Your turkey can be any size, from small to 20 pounds. Crank the oven up to 500 degrees, pour water into the roasting pan with the turkey.

  7. This Foolproof Technique Is the Key to Flawless Cheesecakes

    www.aol.com/foolproof-technique-key-flawless...

    Also known as a bain-marie, a water bath is the French method of placing a container of food in a larger vessel with hot water, and then cooking the food in the oven.

  8. Stone boiling - Wikipedia

    en.wikipedia.org/wiki/Stone_boiling

    It involves placing heated rocks into a water-filled container to heat the liquid to the point where it can be used to cook. [1]: p. 240 This method of food preparation is a fuel-intensive process and it often requires the heating and reheating of stones before the water reaches an effective cooking temperature. [2]: p. 296 [3]: p. 93

  9. Moist heat sterilization - Wikipedia

    en.wikipedia.org/wiki/Moist_heat_sterilization

    Moist heat sterilization processes sterilize using hot air that is heavily laden with water vapor, which plays the most important role in the sterilization. [ 1 ] [ 2 ] Boiling a sample for 30 minutes or more will kill virtually all vegetative cells present, but will not kill spores , which can germinate shortly thereafter and resume growth.