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  2. Outline of food preparation - Wikipedia

    en.wikipedia.org/wiki/Outline_of_food_preparation

    Barbecuing – method of cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal. Roasting, medieval illuminated manuscript (Tacuina sanitatis casanatensis 14th century) Cooking with charcoal on a barbecue grill

  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. 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.

  5. Chinese cooking techniques - Wikipedia

    en.wikipedia.org/wiki/Chinese_cooking_techniques

    Chinese cooking techniques (Chinese: 中餐烹調法) are a set of methods and techniques traditionally used in Chinese cuisine. [ 1 ] [ page needed ] The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.

  6. Staub vs. Le Creuset: Which Iconic Dutch Oven Is Right for You?

    www.aol.com/staub-vs-le-creuset-iconic-230000916...

    Staub/Le Creuset. To test for both dry cooking (like caramelization and browning) and wet cooking (like stewing and braising), I cooked French onion soup and chili in both brands’ Dutch ovens ...

  7. Braising - Wikipedia

    en.wikipedia.org/wiki/Braising

    Braised ox cheek in star anise and soy sauce. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).

  8. September Is the Best Month for Cooking—Here’s What to Make

    www.aol.com/september-best-month-cooking...

    Vegetables. Eggplant. Zucchini and summer squash. Cucumbers. Corn. Tomatoes. Tomatillos. Sweet and spicy peppers. Okra. Pole and shelling beans. Garlic, shallots, and ...

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