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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 ...
Mie Kering or Makassar Dried Noodle is a Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie , only the noodle is thinner.
Frying ayam goreng. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. [4] The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar.
A chef deep frying fish and chips in Manchester, England, 2007. Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan.
In the Colonial era, kerak telor was a privileged food and was served in big parties for the colonial government or rich Betawi.According to the gastronomy expert, Suryatini N. Ganie, kerak telor was created in order to make glutinous rice more tasty and satisfying. [1]
The origins of culinary arts began with primitive humans roughly 2 million years ago. [3] Various theories exist as to how early humans used fire to cook meat.
Chef Asma Khan, about to open a dum biryani. Dum pukht (Persian: دَم پخت), larhmeen, dampokhtak, or slow oven cooking is a cooking technique associated with the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers. [1]
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]