Cooking

Cooking

The process of preparing food, usually with heat.

Contributors in Cooking

Cooking

After food (usually meat) has been sautéed and the food and excess fat removed from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of ...

yeast starter

Culinary arts; Cooking

Before the development of commercially-available baking powders and yeasts during the 19th century, they were used in bread baking yeast leaveners starters. Such products, a simple mixture of flour, ...

Parmesan cheese

Culinary arts; Cooking

This hard, dry cheese is made from cow's milk for semi-skimmed or skimmed. Has a hard rind, pale gold and an interior of straw-coloured with a rich flavor, sharp. Parmesan cheeses are in Argentina, ...

verjuice

Culinary arts; Cooking

From fruits, mainly acidic, sweet and sour grapes. Verjuice is used to enhance flavor in the sauce and mustard preparations and would be using lemon juice or vinegar. Verjuice is not widely used in ...

au jus

Culinary arts; Cooking

A French phrase describing meat served with their own natural juices, typically used with meat. See also jus.

chufa nuts

Culinary arts; Cooking

Actually the tiny, tuberous roots of an African plant of the sedge family, chufa "nuts" are immensely popular in Spain and Mexico, primarily as a base for the refreshing drink, horchata. They have a ...

Salami

Culinary arts; Cooking

Is the name applied to the family of similar sausage cervelats. For both styles of cooking safely stored by curing can be heated without eating. Salamis, however, more bold (especially with garlic ）, ...