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Meatball soup simmering on a stove. Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat ...
Add your chicken to the pan and cook for 5-6 minutes. Moving the chicken around can cause the breasts to stick to the pan and rip, so resist fiddling with the meat while it’s cooking. Flip the ...
“Every time you use your stove top to cook, small amounts of food, oil, dirt, and grime begin to build up atop it and form stains,” says Cyrus Bedwyr, an oven cleaning specialist at Fantastic ...
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Chafing dish – a cooking pan heated by an alcohol burner for cooking at table. In catering, the burner heats a water reservoir, making it a sort of portable steam table. [17] Historically, it was a kind of portable grate raised on a tripod heated with charcoal in a brazier. [18]
To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), [1] so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F). Although often said to "lock in the moisture" or "seal in the juices", in fact, searing results in a greater loss of moisture than cooking to the same ...
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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 ...