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Olla – a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes. Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking ...
Eddoe or eddo (Colocasia antiquorum) is a species in genus Colocasia, [2] a tropical vegetable, closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems . [3] [4] In most cultivars there is an acrid taste that requires careful cooking. [3]
It receives its name from the cazuela (Spanish for cooking pot) – traditionally, an often shallow pot made of unglazed earthenware used for cooking. [1] [2] The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.
Hacking through bone or slicing large vegetables (such as squash). The knife's broad side can also be used for crushing in food preparation (such as garlic). A large broad bladed knife. Colander: Used for draining substances cooked in water A bowl-shaped container with holes, typically made from plastic or metal.
Why cooking fruits and veggies is OK While you can lose some nutrients when cooking vegetables (and fruit), cooking can make other vitamins and minerals more “bioavailable.”
Interior of a large Wyoming root cellar with crops. A root cellar (American and Canadian English), fruit cellar (Mid-Western American English) or earth cellar (British English) is a structure, usually underground [1] or partially underground, [1] used for storage of vegetables, fruits, nuts, or other foods.
Chenopodium nuttalliae is a species of edible plant native to Mexico. It is known by the common names huauzontle (literally "hairy amaranth", from the Nahuatl huauhtli 'amaranth' and tzontli 'hair') and Aztec broccoli. Other variations of the name include huauhzontle, huazontle, huanzontle, and guausoncle.
They cultivate and forage a variety of plants, hunt a diversity of animals, and use various tools to boil, smoke/preserve and roast their food. [4] Each region of Canada, with its own First Nations and Inuit peoples, utilizes local resources and distinct preparation techniques for their cuisines.
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