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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.
Wa-giri; round cut, cut into round slices. Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. Koguchigiri; small edge cuts into tiny round slices.
Culinary triangle. The culinary triangle is a concept described by French anthropologist Claude Lévi-Strauss involving three types of cooking: boiling, roasting, and smoking, usually done to meat. Boiling meat is seen to be a cultural form of cooking because it uses a receptacle to hold water, therefore it is not completely natural.
S. Skewered foods (2 C, 21 P) Smoked food (3 C, 18 P) Spit-cooked foods (1 C, 18 P) Steamed foods (4 C, 136 P)
Julia's Kitchen Wisdom (Knopf, 2000) is the final cookbook authored by chef and television personality Julia Child. Co-authored by David Nussbaum and edited by Judith Jones, the book covers basic cooking principles and techniques and was designed to serve as a reference point for amateur cooks. Julia's Kitchen Wisdom was the 17th book written ...
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire, to using electric stoves, to baking in various types of ovens, reflecting local ...
Conching. Confit. List of cooking techniques. Cooking with alcohol. Creaming (food) Culinary triangle. Curdling. Cured fish. Curing (food preservation)
Tools of Titans. The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life is a self-help book by Timothy Ferriss, published on November 20, 2012. [1][2] Like Ferriss' other "4-Hour" books, The 4-Hour Chef revolves around a theme of self-improvement; this time, through the lens of cooking. [3][4]