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The sweating of vegetables has been used as a technique in the preparation of coulis. [5] In Italy, this cooking technique is known as soffritto, meaning "sub-frying" or "under-frying". [1] In Italian cuisine, it is a common technique and preliminary step in the preparation of risotto, soups and sauces. [1]
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
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.
It’s true that eating raw veggies and fruit is a great idea for your health — but you shouldn’t avoid the cooked variety entirely. Dietitian Megan Wroe of Providence St. Jude Medical Center ...
When we think about trying to lower high blood pressure, we usually think of limiting salt and processed foods.But, a heart-healthy diet is more than just lowering your sodium intake. The DASH ...
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.
[1] The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock, a spirit, wine, or verjuice is added to act as a solvent.
Shocking broccoli in cold water. Shocking is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into iced water or placed under cold running water to halt the cooking process. [ 1] This process usually keeps the colour, taste and texture of a fruit or vegetable. [ 2]