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  2. Category:Cutting techniques (cooking) - Wikipedia

    en.wikipedia.org/wiki/Category:Cutting...

    Pages in category "Cutting techniques (cooking)" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes. A.

  3. Surface chemistry of cooking - Wikipedia

    en.wikipedia.org/wiki/Surface_chemistry_of_cooking

    Pan frying is an oil based cooking technique which is typically used to sear larger cuts of meat or to fully cook thinner cuts. This technique uses a thin layer of heated oil to coat the pan. The oil layer is the method of heat transfer between the burner and the food. Water vapor is a critical component of how pan frying works.

  4. Outline of food preparation - Wikipedia

    en.wikipedia.org/wiki/Outline_of_food_preparation

    Dicing – cutting an ingredient into cubes of a consistent size. Grating – using a grater to shred an ingredient, for instance, vegetables or cheese. Julienning – the process of cutting an ingredient into very thin, long pieces, such as the thin carrots in store bought salad mix. Mincing – cutting an ingredient into very small pieces.

  5. I Was Never Able to Nail This Tricky Cooking Technique Until ...

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  6. Chef's knife - Wikipedia

    en.wikipedia.org/wiki/Chef's_knife

    The New Cook's Catalogue. Alfred Knopf. ISBN 0-375-40673-5. Lee, Matt and Lee, Ted (December 15, 2004). When a Knife Is the Gleam in a Cook's Eye. New York Times. Cooking For Engineers – Examination of Parts of a Chef's Knife and what to look for when buying a kitchen knife. Zabert, Arnold (1986). Kochen Die Neue Große Schule (The Art Of ...

  7. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    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 ...

  8. List of culinary knife cuts - Wikipedia

    en.wikipedia.org/wiki/List_of_culinary_knife_cuts

    Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. Koguchigiri; small edge cuts into tiny round slices. Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes.

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