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Simmer
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] |
Poaching (cooking)
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about ). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy method of cooking because it does not use fat to cook or flavor the food. Variations Shallow poaching This moist-heat cooking method uses a sautoir or other shallow cooking vessel; heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single-serving-size, sliced or diced pieces of meat, poultry or fish. This preparation involves smearing the inside of the pan with whole butter and adding aromatics into t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiling
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling: nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes. Boiling water is used as a method of making it potable by killing microbes and viruses that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at for one minute, most micro-organisms and viruses are inactivated. Ten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding ... [...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] |
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] |
Crockpot
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] |
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] |
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] |
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] |
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] |
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