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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 ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 24 January 2025. Preparing food using heat This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine. Not to be confused with Coking. A man cooking in a restaurant kitchen, Morocco ...
The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life is a self-help book by Timothy Ferriss, published on November 20, 2012. [ 1 ] [ 2 ] Like Ferriss' other "4-Hour" books, The 4-Hour Chef revolves around a theme of self-improvement; this time, through the lens of cooking.
[12] Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them. [13] In 1879, the first cooking school was founded in the United States: the Boston Cooking School. This school standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow ...
Here are three easy methods for cooking artichokes - steamed, grilled, and roasted. This recipe also comes with a savory dipping sauce perfect for however you cook them.
Afrikaans; العربية; Azərbaycanca; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български; Català
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region. [1]
Barbecuing – method of cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal. Roasting, medieval illuminated manuscript ( Tacuina sanitatis casanatensis 14th century) Cooking with charcoal on a barbecue grill