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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.
Stone boiling is a moist-heat cooking method. It involves placing heated rocks into a water-filled container to heat the liquid to the point where it can be used to cook. [1]: p. 240 This method of food preparation is a fuel-intensive process and it often requires the heating and reheating of stones before the water reaches an effective cooking ...
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.
Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. [13] Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. [14] The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level.
One method is to bring water to a boil and cook for ten minutes. [9] Another method is to bring the water to a boil, but then remove the pan from the heat and allow eggs to cook in the gradually cooling water. [7] Over-cooking eggs will typically result in a thin green iron(II) sulfide coating on the yolk, [10] though the coating has been ...
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.
4. Cut the carrots on the diagonal into ½-inch-thick slabs and thinly slice the onion. Add the carrots, onion, olive oil, harissa, honey and 1 teaspoon salt to the chickpeas and toss to coat well ...
Corunda. Couscous. Dhokla. Jjim – a Korean cuisine term referring to dishes made by steaming or boiling [2] meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. Agujjim. Andong jjimdak. Galbijjim – a variety of jjim or Korean steamed dishes made with galbi (갈비, short rib)