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  2. List of cooking vessels - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_vessels

    A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. [1] All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. [2]

  3. Cooking base - Wikipedia

    en.wikipedia.org/wiki/Cooking_base

    Cooking base, sometimes called soup base, is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies. [1] Since it can be purchased rather than prepared fresh, it is commonly used in restaurants where cost is a more important factor than achieving haute cuisine . [ 1 ]

  4. Seasoning (cookware) - Wikipedia

    en.wikipedia.org/wiki/Seasoning_(cookware)

    Food sticks easily to a bare metal cooking surface; it must either be oiled or seasoned before use. [8] The coating known as seasoning is formed by a process of repeatedly layering extremely thin coats of oil on the cookware and oxidizing each layer with medium-high heat for a time.

  5. Surface chemistry of cooking - Wikipedia

    en.wikipedia.org/wiki/Surface_chemistry_of_cooking

    Understanding the role of temperature in cooking is an essential part of creating fine cuisine. Temperature plays a vital role in nearly every meal's preparation. Many aspects of cooking rely on the proper treatment of colloids. Things such as sauces, soups, custards, and butters are all created by either creating or destroying a colloid.

  6. High-altitude cooking - Wikipedia

    en.wikipedia.org/wiki/High-altitude_cooking

    At 2,438.4 metres (8,000 ft) in elevation, water boils at just 92 °C (198 °F). Boiling as a cooking method must be adjusted or alternatives applied. Food will take longer to cook, or could not be prepared at all depending on temperatures required.

  7. Carryover cooking - Wikipedia

    en.wikipedia.org/wiki/Carryover_cooking

    The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking. Resting, when used as a synonym for carryover cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5- to 20-minute period.

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