Search results
Results From The WOW.Com Content Network
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
A common food in this region is the deep-fried fritter, also referred to as "sponges". [39] In East Africa deep fried food is common, cooked in cast iron or earthenware pots. Frying in batter is common. A Ugandan specialty is a kind of doughnut called Mandazi. In areas of Southern Africa, street foods include deep-fried potato and cassava chips ...
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
Any of a wide variety of food preservation and flavoring processes used for foods such as meat, fish, and vegetables, by the addition of a combination of salt, nitrates, nitrite, or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking. The use of food dehydration was the earliest form of food curing.
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
Beyond the chaos involved in preparing a dinner of epic proportions, food safety should be the top priority. After all, friends and family should end the day with leftover pumpkin pie — not food ...
This differs from double boiling, in which food is not directly exposed to steam, or pressure cooking, which uses a sealed vessel but is capable of pressure steaming or submerging. [citation needed] Such cooking is most often done by placing the food in a food steamer, typically a circular container made of metal, wood, or bamboo.
The Season 2 finale barely gives the viewer any time to process this major development, as Juliette makes her long-awaited return to the silo. ... soon submerging the entire airlock in violent ...