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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 ...
A cheesemaker checks the set of milk curd after vegetable rennet was added to milk. Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. [1]
Eggs being gently fried. Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. [1] While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, [2] tender cuts of meat, [3] sausages, [4] and as a first step in fried potatoes.
Melanie skips the heat, and instead uses a hair curling ribbon to achieve perfect curls. Not only is this heat-free method easy, but it also saves hair from heat damage. The post Skip the heat ...
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
Pressure cook delicious one-pot meals up to 70% faster than traditional cooking methods or slow cook your favorite traditional recipes ... curl, shape, smooth, and hide flyaways with no heat ...