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Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat.
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 ...
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Tarnish does not always result from the sole effects of oxygen in the air. For example, silver needs hydrogen sulfide to tarnish, although it may tarnish with oxygen over time. It often appears as a dull, gray or black film or coating over metal. Tarnish is a surface phenomenon that is self-limiting, unlike rust. Only the top few layers of the ...
Depending on its nature and intended effect, a glaze may be applied before or after cooking. It may be either sweet or savory (in pâtisserie , the former is known as glaçage ); typical glazes include brushed egg whites , some types of icing , and jam (as in nappage ), and may or may not include butter , sugar , milk , [ 1 ] oil , [ 2 ] and ...
Cooking implements are made with anything from wood, glass, and various types of metals, to the newer silicone and plastic that can be seen in many kitchens today. [ 16 ] Within the realm of the culinary arts, there is a wide array of different cooking techniques that originate from various cultures and continue to develop over time as these ...
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. [1] Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by ...