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Simmer Kane EP
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant temperature. In food preparation Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as . Japanese cuisine In Japanese cuisine, simmering is often considered one of the four essential cooking techniques, along with grilling, steaming, and deep frying. American cuisine Food prepared in a crockpot is simmered. Examples include stews, chili, soups, etc. Bulgaria ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Small Appliance
A small domestic appliance, also known as a small electric appliance or minor appliance or simply a small appliance, small domestic or small electric, is a portable or semi-portable machine, generally used on table-tops, counter-tops or other platforms, to accomplish a household task. Examples include microwave ovens, toasters, humidifiers, food processors and coffeemakers. They contrast with major appliances (British "white goods"), such as the refrigerator and washing machine, which cannot be easily moved and are generally placed on the floor. Small appliances also contrast with consumer electronics (British "brown goods") which are for leisure and entertainment rather than purely practical tasks. Uses Some small appliances perform the same or similar function as their larger counterparts. For example, a toaster oven is a small appliance that performs a similar function as an oven. Small appliances often have a home version and a commercial version, for example waffle i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Countertop
A countertop, also counter top, counter, benchtop, worktop (British English) or kitchen bench (Australian or New Zealand English), bunker (Scottish English) is a raised, firm, flat, and horizontal surface. They are built for work in kitchens or other food preparation areas, bathrooms or lavatories, and workrooms in general. The surface is frequently installed upon and supported by cabinets, positioned at an ergonomic height for the user and the particular task for which it is designed. A countertop may be constructed of various materials with different attributes of functionality, durability and aesthetics, and may have built-in appliances, or accessory items relative to the intended application. In Australian and British English, the term ''counter'' is generally reserved for a surface of this type that forms a boundary between a space for public access and a space for workers to carry out service tasks. In other contexts, the term ''bench'' or ''benchtop'' is used. Kitchen c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slow Cooker
A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soups, stews and other dishes (including beverages, desserts and dips). History Slow cookers achieved popularity in the US during the 1940s, when many women began to work outside the home. They could start dinner cooking in the morning before going to work and finish preparing the meal in the evening when they came home. The Naxon Utilities Corporation of Chicago, under the leadership of electrical engineer Irving Naxon (born Irving Nachumsohn), developed the Naxon Beanery All-Purpose Cooker for the purposes of cooking a bean meal. Naxon was inspired by a story from his mother whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Electric Ranges
An electric stove or electric range is a stove with an integrated electrical heating device to cook and bake. Electric stoves became popular as replacements for solid-fuel (wood or coal) stoves which required more labor to operate and maintain. Some modern stoves come in a unit with built-in extractor hoods. The stove's one or more "burners" (heating elements) may be controlled by a rotary switch with a finite number of positions (which may be marked out by numbers such as 1 to 10, or by settings such as Low, Medium and High), each of which engages a different combination of resistances and hence a different heating power; or may have an "infinite switch" that allows constant variability between minimum and maximum heat settings. Some stove burners and controls incorporate thermostats. History On September 20, 1859, George B. Simpson was awarded US patent #25532 for an 'electro-heater' surface heated by a platinum-wire coil powered by batteries. In his words, useful to "warm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gas Range
A gas stove is a stove that is fuelled by combustible gas such as syngas, natural gas, propane, butane, liquefied petroleum gas or other flammable gas. Before the advent of gas, cooking stoves relied on solid fuels such as coal or wood. The first gas stoves were developed in the 1821s and a gas stove factory was established in England in 1836. This new cooking technology had the advantage of being easily adjustable and could be turned off when not in use. The gas stove, however, did not become a commercial success until the 1885s, by which time supplies of piped gas were available in cities and large towns in Britain. The stoves became widespread on the European Continent and in the United States in the middle 20th century. Gas stoves became more common when the oven was integrated into the base and the size was reduced to better fit in with the rest of the kitchen furniture. By the 1910s, producers started to enamel their gas stoves for easier cleaning. Ignition of the gas was ori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bozbash
Bozbash ( az, bozbaş; fa, آبگوشت بزباش; Tat: ''guşto buzbaş'') is an Iranian dish consisting of meat stew (also described as a soup) popular in Armenia, Azerbaijan and Iran. History and etymology Bozbash is a word of Azeri Turkish origin. It may be derived from Azeri Turkish ''boz'' ("light gray") and ''bash'' ("head"), which in turn may point to the light color of the dish when its cooked. However, Mohammad R. Ghanoonparvar notes that "no scientific etymology" has been offered to this effect by Gerhard Doerfer. Bozbash is the Azeri Turkish name of the Iranian dish ''abgoosht-e sabzi''. Ghanoonparvar notes that bozbash was introduced "relatively late" into Iranian cuisine; Mirza Ali-Akbar Khan, the chef of Naser al-Din Shah Qajar (1848–1896), was reportedly the first to mention it. He classified it as part of a group of meat stews and soups, often eaten cold. Ingredients and preparation Ghanoonparvar notes in relation to bozbash: In Armenian cuisine, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abgoosht
Abgoosht ( ''Âbgušt'', ; literally "meat broth") is an Iranian cuisine, Iranian stew. It is also called Dizi (, ), which refers to the traditional stoneware crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened with chickpeas." Preparation Ābgoosht is usually made with Lamb (food), lamb, chickpeas, common bean, white beans, onion, potatoes, tomatoes, turmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas. The ingredients are combined and cooked until done, at which point the dish is strained. The solids are mashed as ''gusht kubideh'' (, literally "mashed meat") and served with the broth, but in a separate dish, along with flatbread. The popular Azerbaijani dish Piti (food), piti is a variety of abgoosht and encompasses many similar dishes in the region. Variations Assyrian abgoosht Assyrian people, Assyrians of northwestern Iran, particularly surrounding Urmia, traditionally make abgoosht u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khoresh
Khoresh ( fa, خورش) or Khoresht ( fa, خورشت, ckb, خۆرشت) is a generic Iranian term for stew dishes in the Iranian cuisine, Afghan cuisine, Tajik cuisine and also Kurdish cuisine. The word is a substantive of the verb ''khordan'' ( fa, خوردن, ckb, خواردن) "to eat" and literally means "meal". It generally refers to different stews in the Iranian, Afghan and Kurdish cuisine, and is typically served beside polo (rice). In Iranian cuisines there are many different khoresh with many unique ingredients. Vegetarian khoreshes are common. Iranian stews use desired amounts of saffron to give a distinctive and fragrant taste. The most popular khoreshes in Iranian cuisine are gheimeh, ghormeh sabzi and fesenjan. Varieties *'' Khoresh bademjan'' (eggplant stew): including eggplants, optional boned leg of lamb or stewed beef, onions, turmeric, tomato paste and medium tomatoes * ''Khoresh bādemjān lapeh'' (aubergine and yellow split pea stew): same as previous w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Cuisine
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions. The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire. Typical Iran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cast-iron Cookware
Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crepe makers, deep fryers, tetsubin, woks, potjies, and karahi. History In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking. The term ''pot'' came into use in 1180. Both terms referred to a vessel capable of withstanding the direct heat of a fire. Cast-iron cauldrons and cooking pots were valued as kitchen items for their durability and their ability to retain heat evenly, thus improving the quality of cooked meals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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