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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.
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused ...
Methods for preparing food according to the seasons, including seasoning food with in-season spices. Explanations for preparing various vegetables using different parts of the plants. Methods for sūpa (shuked, cooked legumes), horse gram (dolichos biflorus), black gram (vigna mungo), cow peas (vigna unguiculata), and chickpeas (vicer arietinum).
Kaaram petti koora/Koora podi koora (literally, "dish with curry powder added"): sautéed vegetables cooked with curry powder or paste, served as a solid mass. The vegetables can be stuffed with curry powder or paste and are usually cooked whole. Pappucharu (thick dal broth) or charu; Charu a.k.a. rasam (clear soup)
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation [4] and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat.
Even for South Asian people, this wide variety of vegetables, fruits, grains and spices used in various Indian sub-cuisines can be mind-boggling because of the variety of region-specific names used for identifying the food items. Indian vegetable markets and grocery stores get their wholesale supplies from suppliers belonging to various regions ...
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul ...
Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. [1] Sweating usually results in tender, sometimes translucent, pieces. [2] Sweating is often a preliminary step to further cooking in liquid; [1] onions, in particular, are often ...