Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

cuisine bourgeoise

Culinary arts; Cooking

French for "middle-class cooking," referring to plain but good, down-to-earth cooking.

Particularly popular in England (where it's also known as light treacle), this liquid sweetener has the consistency of corn syrup and a clear golden color. It's made from evaporated sugar cane juice ...

oxtail

Culinary arts; Cooking

The oxtail was once really from an ox but nowadays the term generally refers to beef or veal tail. Though it's quite bony, this cut of meat is very flavorful. Because it can be extremely tough ...

dressed

Culinary arts; Cooking

Fish or game that has had guts (viscera) removed. In the case of fish, gills are removed, the cavity is cleaned, and the head and fins remain intact. The scales may or may not be removed.

dried egg whites

Culinary arts; Cooking

Pasteurized dried egg whites can be used where egg whites are needed; follow package directions for reconstituting them. Unlike raw egg whites, which must be thoroughly cooked before serving to kill ...

à la périgourdine

Culinary arts; Cooking

French for "as prepared in the style of Périgord," referring to dishes garnished or flavored with truffles as well as those served with Périgueux sauce. The term is derived from France's Périgord ...

garlic

Culinary arts; Cooking

Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included ...