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  2. Sambal - Wikipedia

    en.wikipedia.org/wiki/Sambal

    Sambal tumis Chilli fried with belacan shrimp paste, onions, garlic, tamarind juice. Tumis means 'stir fry'. Often the cooking oil is re-mixed with the sambal. It may be mixed with other ingredients to produce dishes such as sambal kangkong, sambal cumi and sambal telur . [60] Sambal tumpang

  3. 14 most commonly confused cooking terms, defined - AOL

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  4. Quizlet - Wikipedia

    en.wikipedia.org/wiki/Quizlet

    Also in 2016, Quizlet launched "Quizlet Live", a real-time online matching game where teams compete to answer all 12 questions correctly without an incorrect answer along the way. [15] In 2017, Quizlet created a premium offering called "Quizlet Go" (later renamed "Quizlet Plus"), with additional features available for paid subscribers.

  5. Tumi - Wikipedia

    en.wikipedia.org/wiki/Tumi

    Tumi (Quechua for 'Knife', variants: 'Tome', 'Tume'), is a generic term encompassing the many kinds of sharp tools utilized in pre- and post-colonial eras of the Central Andes region, Tumis were employed for a diverse set of purposes such as kitchen knives, agricultural tools, warrior or hunting secondary weapons, sacrificial knives, barber ...

  6. Category:Culinary terminology - Wikipedia

    en.wikipedia.org/wiki/Category:Culinary_terminology

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  7. Yes, There’s a Difference Between the Terms “Dinner ... - AOL

    www.aol.com/yes-difference-between-terms-dinner...

    It simply means the main meal of the day. “Supper,” however, stems from the Old French word “souper,” meaning “evening meal.” Don’t miss these common cooking terms, decoded.

  8. Supreme (cooking) - Wikipedia

    en.wikipedia.org/wiki/Supreme_(cooking)

    In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skin-on breast of chicken. [2] [3] If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (côtelette de volaille). [2] The same cut is used for duck (suprême de canard) and other birds.

  9. Sautéing - Wikipedia

    en.wikipedia.org/wiki/Sautéing

    The food is spread across the hot fat in the pan, and left to brown, turning or tossing frequently for even cooking. The sauté technique involves gripping the handle of the sauté pan firmly and using a sharp elbow motion to rapidly jerk the pan back toward the cook, repeating as necessary to ensure the ingredients have been thoroughly jumped.