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Parboiling
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning. The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foods, and to soften vegetables before roasting them. Basic technique The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying. Parboiling differs from blanching in that one does not cool the items using cold water or ice after removing them from the boiling water. Parboiled rice Sometimes raw rice or paddy is dehusked by using steam. This steam also partially boils the rice while dehusking. This pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parboiled Rice
Parboiled rice (also called converted rice and easy-cook rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils. The treatment is practiced in many parts of the world. Parboiling drives nutrients, especially thiamin, from the bran to the endosperm, hence parboiled white rice is mostly nutritionally similar to brown rice. Process and chemistry The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules which, when fully hydrated are at maximum viscosity. The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylose mole ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parboiling Peaches
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning. The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foods, and to soften vegetables before roasting them. Basic technique The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying. Parboiling differs from blanching in that one does not cool the items using cold water or ice after removing them from the boiling water. Parboiled rice Sometimes raw rice or paddy is dehusked by using steam. This steam also partially boils the rice while dehusking. This proces ... [...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] |
Food
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamil Nadu
Tamil Nadu (; , TN) is a state in southern India. It is the tenth largest Indian state by area and the sixth largest by population. Its capital and largest city is Chennai. Tamil Nadu is the home of the Tamil people, whose Tamil language—one of the longest surviving classical languages in the world—is widely spoken in the state and serves as its official language. The state lies in the southernmost part of the Indian peninsula, and is bordered by the Indian union territory of Puducherry and the states of Kerala, Karnataka, and Andhra Pradesh, as well as an international maritime border with Sri Lanka. It is bounded by the Western Ghats in the west, the Eastern Ghats in the north, the Bay of Bengal in the east, the Gulf of Mannar and Palk Strait to the south-east, and the Indian Ocean in the south. The at-large Tamilakam region that has been inhabited by Tamils was under several regimes, such as the Sangam era rulers of the Chera, Chola, and Pandya cl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parcooking
Parcooking refers to the technique of partially cooking foods so that they can be finished later. This technique allows foods to be prepared ahead of time, and quickly heated prior to serving. Since the second reheat finishes the cooking process, foods are not overcooked as leftovers often are. Parcooking is often used in the processed food industry, and most frozen and prepared foods are prepared this way. Parcooking also allows one to take advantage of different cooking techniques. For example, one method of preparing french fries involves first boiling, then frying the potatoes, so they have a crisp exterior and fluffy interior. In stir-fries or other mixed dishes, meats, root vegetables, and other foods that take a long time to cook, will be parcooked so they finish at the same time as other foods. See also * Parbaking * Parboiling Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parbaking
Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that the inside is sterile and stable, but the loaf has not generated "crust" or other externally desirable qualities that are difficult to preserve once fully cooked. A parbaked loaf of semi-cooked bread is in a form that is relatively stable against going stale. It can be transported easily, and stored until needed. Parbaked loaves are kept in sealed containers that prevent moisture loss. They are also usually frozen. A parbaked loaf appears as a risen loaf of bread, with much of the firmness of a finished loaf, but without a browned or golden crust (in the case of a normally light ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xerosis
Xeroderma, xerosis or xerosis cutis, or simply dry skin, is a skin condition characterized by excessively dry skin. The medical term ''xeroderma'', meaning "dry skin", derives from modern Latin, ''xero-'' 'dry' + Greek ''derma'' 'skin'. In most cases, dry skin can safely be treated with emollients or moisturizers. Xeroderma occurs most commonly on the scalp, lower legs, arms, hands, the knuckles, the sides of the abdomen, and thighs. Symptoms most associated with xeroderma are such skin conditions as scaling (the visible peeling of the outer skin layer), itching, and skin fissures (cracked skin). Causes Xeroderma is a very common condition. It happens more often in the winter when the cold air outside and the hot air inside creates a low relative humidity. This causes the skin to lose moisture and it may crack and peel. Bathing or hand washing too frequently, especially if one is using harsh soaps, can contribute to xeroderma. Xeroderma can be caused by a deficiency of vitamin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Night Blindness
Nyctalopia (; ), also called night-blindness, is a condition making it difficult or impossible to see in relatively low light. It is a symptom of several eye diseases. Night blindness may exist from birth, or be caused by injury or malnutrition (for example, vitamin A deficiency). It can be described as insufficient adaptation to darkness. The most common cause of nyctalopia is retinitis pigmentosa, a disorder in which the rod cells in the retina gradually lose their ability to respond to the light. Patients with this genetic condition have progressive nyctalopia and eventually, their daytime vision may also be affected. In X-linked congenital stationary night blindness, from birth the rods either do not work at all, or work very little, but the condition does not get worse. Another cause of night blindness is a deficiency of retinol, or vitamin A1, found in fish oils, liver and dairy products. The opposite problem, the inability to see in bright light, is known as '' hemeral ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
African Diaspora
The African diaspora is the worldwide collection of communities descended from native Africans or people from Africa, predominantly in the Americas. The term most commonly refers to the descendants of the West and Central Africans who were enslaved and shipped to the Americas via the Atlantic slave trade between the 16th and 19th centuries, with their largest populations in the United States, Brazil and Haiti. However, the term can also be used to refer to the descendants of North Africans who immigrated to other parts of the world. Some scholars identify "four circulatory phases" of this migration out of Africa. The phrase ''African diaspora'' gradually entered common usage at the turn of the 21st century. The term ''diaspora'' originates from the Greek (''diaspora'', literally "scattering") which gained popularity in English in reference to the Jewish diaspora before being more broadly applied to other populations. Less commonly, the term has been used in scholarship to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afro-Caribbean
Afro-Caribbean people or African Caribbean are Caribbean people who trace their full or partial ancestry to Sub-Saharan Africa. The majority of the modern African-Caribbeans descend from Africans taken as slaves to colonial Caribbean via the trans-Atlantic slave trade between the 15th and 19th centuries to work primarily on various sugar plantations and in domestic households. Other names for the ethnic group include Black Caribbean, Afro or Black West Indian or Afro or Black Antillean. The term Afro-Caribbean was not coined by Caribbean people themselves but was first used by European Americans in the late 1960s. People of Afro-Caribbean descent today are largely of West African ancestry, and may additionally be of other origins, including European, South Asian and native Caribbean descent, as there has been extensive intermarriage and unions among the peoples of the Caribbean over the centuries. Although most Afro-Caribbean people today continue to live in English, French an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast, it shares land borders with Pakistan to the west; China, Nepal, and Bhutan to the north; and Bangladesh and Myanmar to the east. In the Indian Ocean, India is in the vicinity of Sri Lanka and the Maldives; its Andaman and Nicobar Islands share a maritime border with Thailand, Myanmar, and Indonesia. Modern humans arrived on the Indian subcontinent from Africa no later than 55,000 years ago., "Y-Chromosome and Mt-DNA data support the colonization of South Asia by modern humans originating in Africa. ... Coalescence dates for most non-European populations average to between 73–55 ka.", "Modern human beings—''Homo sapiens''—originated in Africa. Then, interm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
