Search results
Results From The WOW.Com Content Network
Chinese cooking techniques (Chinese: 中餐烹調法) are a set of methods and techniques traditionally used in Chinese cuisine. [1] [page needed] The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.
Stir a few times to make sure the rice and water are mixed. Let the water come to a rolling boil over high heat, then reduce the heat until it maintains a gentle bubbling simmer. Cook the rice ...
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 ...
Many batters are made by combining dry flour with liquids such as water, milk, or eggs.Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally fermented for this purpose as well as to add flavour.
Instant rice is a white rice that is partly precooked and then is dehydrated and packed in a dried form similar in appearance to that of regular white rice. That process allows the product to be later cooked as if it were normal rice but with a typical cooking time of 5 minutes, not the 20–30 minutes needed by white rice (or the still greater time required by brown rice).
For premium support please call:
The baking method for injera has changed little since its origin. Traditionally, the flour is mixed with water and fermented. It is baked by pouring the mixture onto a large circular griddle, known as a mitad. Injera being cooked on a griddle. The injera is baked into large, flat and round pieces. The dough's viscosity allows it to be poured ...
Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.