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The coating known as seasoning is formed by a process of repeatedly layering extremely thin coats of oil on the cookware and oxidizing each layer with medium-high heat for a time. This process is known as "seasoning"; the color of the coating is commonly known as its "patina" - the base coat will darken with use. [9]
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also ...
Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice). When seasonings are used properly, they cannot be tasted; their job is to heighten the flavors of the original ingredients.
A common cooking oil, also used to make biodiesel Peanut: 4.82: Mild-flavored cooking oil Cottonseed: 4.99: A major food oil, often used in industrial food processing Palm kernel: 4.85: From the seed of the African palm tree Coconut: 3.48: Used in cooking, cosmetics and soaps Olive: 2.84: Used in cooking, cosmetics, soaps and as a fuel for ...
Tương (Vietnamese:, chữ Hán: 醬) is the name applied to a variety of condiments, a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine. Originally, the term tương refers to a salty paste made from fermented soybeans, which is popular in vegetarian meals, particularly those prepared and eaten by ...
Huy Fong's sriracha sauce (/ s ɪ ˈ r ɑː tʃ ə / sih-RAH-chə; Thai: ศรีราชา, pronounced [sǐːrāːtɕʰāː] ⓘ; [3] Vietnamese: Tương Ớt Sriracha), also referred to as sriracha, cock sauce or rooster sauce [4] due to the rooster on its label, is a brand of sriracha, a chili sauce that originated in Vietnam.