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2. 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 ...

3. Every Home Cook Needs a Dutch Oven This Fall—And Here's Why

   www.aol.com/every-home-cook-needs-dutch...

   Sure, there's a time and place for more modern appliances, like Instant Pots or slow cookers, but a Dutch oven has a long history of being a trusty vessel for making big braises, soups, ...

4. How to make your entire Thanksgiving meal in a slow cooker - AOL

   www.aol.com/entire-thanksgiving-meal-slow-cooker...

   Slow cookers create a very moist environment with the condensation from the cooking process often rising to the top of the slow cooker and then dripping back down onto the meat, which helps to ...

5. What Is a Dutch Oven? - AOL

   www.aol.com/lifestyle/dutch-oven-182242285.html

   From simmering a hearty beef stew all day long to baking apple cobbler, the Dutch oven is re a kitchen powerhouse. Whether you’re looking to purchase your first Dutch oven or have been using one ...

6. Pressure cooker - Wikipedia

   en.wikipedia.org/wiki/Pressure_cooker

   A pressure oven is a recent combination of an oven and pressure cooker, usually as a countertop convection oven. Pressure ovens operate at low pressures, 10 kilopascals (1.5 psi), compared to other pressure cookers. [32] Their main function is as an enhanced oven or broiler for meat and poultry, avoiding drying.

7. Cooker - Wikipedia

   en.wikipedia.org/wiki/Cooker

   Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking. A pressure cooker. Pressure cooker – heats food quickly because the internal steam pressure from the boiling liquid causes saturated steam (or "wet steam") to bombard and permeate the food. Thus, higher temperature ...