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  2. Pellicle (cooking) - Wikipedia

    en.wikipedia.org/wiki/Pellicle_(cooking)

    A pellicle is a skin or coating of proteins or cellulose on the surface of meat (e.g. smoked salmon) or fermented beverages (e.g. Kombucha). Pellicles of protein that form prior to smoking meat (including fish and poultry ) allow smoke to better adhere to the surface of the meat during the smoking process.

  3. Pellicle - Wikipedia

    en.wikipedia.org/wiki/Pellicle

    The pellicle protects the photomask from damage and dirt Pellicle (cooking) , a growth on the surface of fermenting liquids (e.g. SCOBY), or skin of proteins on the surface of meat, fish or poultry, which allow smoke to better adhere the surface of the meat during the smoking process.

  4. 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 ...

  5. 'The Food That Built America' Is Back—Here's Everything You ...

    www.aol.com/food-built-america-back-heres...

    The History Channel's 'The Food That Built America' is returning to television screens for its sixth season and two Delish editors will be joining the show.

  6. Molecular gastronomy - Wikipedia

    en.wikipedia.org/wiki/Molecular_gastronomy

    The term molecular gastronomy was originally intended to refer only to the scientific investigation of cooking, [41] though it has been adopted by a number of people and applied to cooking itself or to describe a style of cuisine. Ferran Adrià of El Bulli, prefers the term 'deconstructivist' to describe his style of cooking. [42]

  7. Rillettes - Wikipedia

    en.wikipedia.org/wiki/Rillettes

    Rillettes (/ r ɪ ˈ l ɛ t s, r i ˈ j ɛ t /, also UK: / ˈ r iː j ɛ t /, French:) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). [1]

  8. Woman, 33, shares 5 colon cancer symptoms she dismissed: 'I ...

    www.aol.com/news/woman-33-shares-5-colon...

    Radwah Oda was diagnosed with colon cancer at 30. She shares five symptoms she dismissed, including narrow stools, blood in the stool, pain and fatigue.

  9. NY prison ‘riot’ erupts, all visits canceled at 42 state ...

    www.aol.com/ny-prison-riot-erupts-visits...

    Corrections officials halted all outside visits to New York state prisons in the face of a growing jail guard strike and sporadic inmate unrest — as riots erupted at another upstate lockup Thursday.