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Cabbage & Edamame Salad with Peanut Dressing. Ali Redmond. This colorful salad offers up plenty of fiber and plant-based protein, thanks to peanut butter and edamame. This combination of ...
Pastries are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. The five basic types of pastry dough (a food that combines flour and fat) are shortcrust pastry, filo pastry, choux pastry, flaky pastry ...
There are many methods of cooking, most of which have been known since antiquity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation is microwaving. Various methods use differing levels of heat and moisture and vary in cooking time.
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread, but many other types of foods can be baked. [1] Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at ...
Flatbread – a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened —made without yeast —although some are slightly leavened, such as pita bread. Muffin – an individual-sized, baked quick bread product. American muffins are similar to cupcakes in size and cooking methods ...
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Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
Pasty. A pasty (/ ˈpæsti / [1]) or Cornish pasty is a British baked pastry, a variety of which is particularly associated with Cornwall, but has spread all over the British Isles, and elsewhere through the Cornish diaspora. [2][3] It consists of an uncooked filling, typically meat and vegetables, baked in a folded and crimped shortcrust ...
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