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Sweating (cooking)
__NOTOC__ Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces. Sweating is often a preliminary step to further cooking in liquid; onions, in particular, are often sweated before including in a stew. This differs from sautéing in that sweating is done over a much lower heat, sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place. The sweating of vegetables has been used as a technique in the preparation of coulis. In Italy, this cooking technique is known as ''soffritto'', meaning "sub-frying" or "under-frying". In Italian cuisine, it is a common technique and preliminary step in the preparation of risotto, soups and sauces. File:Sweating onions.jpg, Close-up view of sweated onions. See also * Braising * Frying * Sautéing Sautéing or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetables Being Sweated
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds A seed is an embryonic plant enclosed in a protective outer covering, along with a food reserve. The formation of the seed is a part of the process of reproduction in seed plants, the spermatophytes, including the gymnosperm and angiosperm pl .... An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nut (fruit), nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as Pulse (legume), pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coulis
A coulis ( ) is a form of thin sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples or Key lime pie. Older uses The term originally referred to the released juices of cooked meats, then usually to puréed meat-based soups, and today can sometimes refer to a puréed soup of shellfish. See also * Dessert sauce * List of dessert sauces This is a list of dessert sauces. A dessert sauce is a sauce that serves to add flavor, moisture, texture and color to desserts. Dessert sauces may be cooked or uncooked. Dessert sauces * Butterscotch * Caramel sauce * Chancaca * Chocolate g ... References Sauces {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Risotto
Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Recipes 78-80. Still, in print, there are many editions in many languages. Risotto in Italy is often a first course served before the main course, but ''risotto alla milanese'' is often served with ''ossobuco alla milanese'' as a main course. History Rice has been grown in southern Italy since at least the 14th century. From the south, rice gradually made its way north toward northern Italy, where the marshes of the Po river valley were suitable for rice cultivation. According to a legend, a young glassblower's apprentice of the Fabbrica del Duomo di Milano from Flanders, who used to us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braising
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu or fruits and vegetables. Method Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle fibers in meat, making it an ideal way to cook tougher, more affordable cuts. Many classic braised dishes (e.g., coq au vin) are highly evolved methods of cooking tough and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying
Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 The first record of frying technique in the western world had been traced from a painting in the 16th century which depicted an old lady frying an egg. Variations Unlike water, fats can reach temperatures much higher than 100°C (212°F) before boiling. This paired with their heat absorption properties, neutral or desired taste and non-toxicity, makes them uniquely valuable in cooking, especially frying. As a result, they are used in a wide variety of cuisines. Further advanta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Techniques
This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook. A B C File:Fromagerie gruyères-égouttage-4.jpg, The production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland File:Svadbarski Kupus.jpg, Cooking of Svadbarski Kupus (wedding cabbage) in clay pots, Serbia File:Coddled Egg on hash.jpg, A coddled egg atop hash File:Creaming butter - step 3.JPG, Butter being creamed using electric beaters D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
