Difference between revisions of "Talk:Ingredients"

Jump to navigation Jump to search

Talk:Ingredients (view source)

Revision as of 00:14, 16 January 2016

1,115 bytes removed ,  00:14, 16 January 2016
→‎Cooking Styles: Changing from CSS to Table format (I'M SORRY!)
(Put all the foods in the same place in the ToC)
(→‎Cooking Styles: Changing from CSS to Table format (I'M SORRY!))
Line 13: Line 13:
A list of worldly cooking styles and their Achaean equivalents.
A list of worldly cooking styles and their Achaean equivalents.


<TABLE borderColor="#FFCC99" cellSpacing=0 cellPadding=4 align=left border=1>
{| class="wikitable"
 
!'''Cooking Term'''
<TR>
!'''Achaean Equivalent'''
<TD><STRONG>Cooking Term</STRONG></TD>
!'''Notes'''
<TD><STRONG>Achaean Equivalent</STRONG></TD>
|-
<TD><STRONG>Notes</STRONG></TD>
|Baghaar
</TR>
|fried in oil and spices
 
|a frying technique where cooking oil is heated and spices, minced ginger, or sugar are added, with the oil serving as a garnish after cooking
<TR>
|-
<TD><font class="textdeux">Baghaar</font></TD>
|Brochette
<TD>fried in oil and spices</TD>
|grilled and/or served on a skewer, as in for dipping in a sauce
<TD>a frying technique where cooking oil is heated and spices, minced ginger, or sugar are added, with the oil serving as a garnish after cooking</TD></TR>
|A French term meaning food grilled and then served on skewers, especially when the skewer is used to dip pieces of food in a fondue.
 
|-
<TR>
|Dum pukht
<TD><font class="textdeux">Brochette</font></TD>
|cooked in a sealed container, such as a pork or lamb bladder, over low heat
<TD>grilled and/or served on a skewer, as in for dipping in a sauce</TD>
|A technique where meat and vegetables are cooked in sealed containers over a very low heat.
<TD>A French term meaning food grilled and then served on skewers, especially when the skewer is used to dip pieces of food in a fondue.</TD></TR>
|-
 
|En papillote
<TR>
|baked in a folded pouch
<TD><font class="textdeux">Dum pukht</font></TD>
|Baking food in a folded pouch  
<TD>cooked in a sealed container, such as a pork or lamb bladder, over low heat</TD>
|-
<TD>A technique where meat and vegetables are cooked in sealed containers over a very low heat.</TD></TR>
|En vessie
 
|sealed in the bladder of an animal, such as a pig, then cooked in a hot water bath
<TR>
|Cooking meat or vegetables in a bladder (of a pig, for example), similar to modern vacuum packed foods cooked in a water bath.
<TD><font class="textdeux">En papillote</font></TD>
|-
<TD>baked in a folded pouch</TD>
|Flambé
<TD>Baking food in a folded pouch </TD></TR>
|infused with aromas and flavours of [[alcohol]]
 
|The process of adding alcohol to a hot pan to create a burst of flames, infusing the food with additional aroma and flavour.
<TR>
|-
<TD><font class="textdeux">En vessie</font></TD>
|Fondue (unconfirmed)
<TD>sealed in the bladder of an animal, such as a pig, then cooked in a hot water bath</TD>
|sauce, the act of dipping food in a sauce
<TD>Cooking meat or vegetables in a bladder (of a pig, for example), similar to modern vacuum packed foods cooked in a water bath.</TD></TR>
|A dish of melted sauce (such as cheese, chocolate, or spiced oils) served in a communal pot over a stand heated with a candle or lamp.
 
|-
<TR>
|Hibachi
<TD><font class="textdeux">Flambé</font></TD>
|cooking food over a coal-filled stove, grilled
<TD>infused with aromas and flavours of [[alcohol]]</TD>
|Cooking food over a small charcoal-heated stove or an iron hot plate.
<TD>The process of adding alcohol to a hot pan to create a burst of flames, infusing the food with additional aroma and flavour.</TD></TR>
|-
 
|Purée
<TR>
|creamy or liquefied texture
<TD><font class="textdeux">Fondue (unconfirmed)</font></TD>
|A process of grinding, pressing, blending, sieving, or mashing foods into a creamy paste or thick liquid.
<TD>sauce, the act of dipping food in a sauce</TD>
|-
<TD>A dish of melted sauce (such as cheese, chocolate, or spiced oils) served in a communal pot over a stand heated with a candle or lamp.</TD></TR>
|Robatayaki
 
|skewered and slow grilled
<TR>
|Slow grilling skewered food over hot charcoal.
<TD><font class="textdeux">Hibachi</font></TD>
|-
<TD>cooking food over a coal-filled stove, grilled</TD>
|Rotisserie
<TD>Cooking food over a small charcoal-heated stove or an iron hot plate.</TD></TR>
|roasted over a spit
 
|The process of roasting skewered meat (often large joints of livestock or entire animals, like pigs or fowl) on a spit over an open fire, such as a fireplace or campfire, or inside an oven.
<TR>
|-
<TD><font class="textdeux">Purée</font></TD>
|Sauté
<TD>creamy or liquefied texture</TD>
|cut up and cooked in hot oil
<TD>A process of grinding, pressing, blending, sieving, or mashing foods into a creamy paste or thick liquid.</TD></TR>
|A quick method of cooking small pieces of food in hot oil so that the exterior browns without compromising the texture, moisture, or flavour.
 
|-
<TR>
|Sous-vide
<TD><font class="textdeux">Robatayaki</font></TD>
|sealed in the bladder of an animal, such as a pig, then cooked in a hot water bath
<TD>skewered and slow grilled</TD>
|Sealing food in airtight containers and cooking in a water bath.
<TD>Slow grilling skewered food over hot charcoal.</TD></TR>
|-
 
|Tataki
<TR>
|searing briefly, marinating in vinegar, seasoning with ginger
<TD><font class="textdeux">Rotisserie</font></TD>
|A way to prepare fish or other meat by searing briefly over either in a pan or over a flame and then marinating in vinegar and seasoning with ginger. The food is then sometimes served with soy sauce and garnishes like a sashimi.
<TD>roasted over a spit</TD>
|-
<TD>The process of roasting skewered meat (often large joints of livestock or entire animals, like pigs or fowl) on a spit over an open fire, such as a fireplace or campfire, or inside an oven.</TD></TR>
|Teriyaki
 
|glazed with a grain and sugar sauce
<TR>
|Brushing meat with a sauce made of grain and sugar during the broiling or glazing process of cooking.
<TD><font class="textdeux">Sauté</font></TD>
|}
<TD>cut up and cooked in hot oil</TD>
<TD>A quick method of cooking small pieces of food in hot oil so that the exterior browns without compromising the texture, moisture, or flavour.</TD></TR>
 
<TR>
<TD><font class="textdeux">Sous-vide</font></TD>
<TD>sealed in the bladder of an animal, such as a pig, then cooked in a hot water bath</TD>
<TD>Sealing food in airtight containers and cooking in a water bath.</TD></TR>
 
<TR>
<TD><font class="textdeux">Tataki</font></TD>
<TD>searing briefly, marinating in vinegar, seasoning with ginger</TD>
<TD>A way to prepare fish or other meat by searing briefly over either in a pan or over a flame and then marinating in vinegar and seasoning with ginger. The food is then sometimes served with soy sauce and garnishes like a sashimi.</TD></TR>
 
<TR>
<TD><font class="textdeux">Teriyaki</font></TD>
<TD>glazed with a grain and sugar sauce</TD>
<TD>Brushing meat with a sauce made of grain and sugar during the broiling or glazing process of cooking.</TD></TR>
 
</TABLE>
.


=== Regional Flavours ===
=== Regional Flavours ===
Madelyne
1,191

edits

Retrieved from "https://wiki.achaea.com/Special:MobileDiff/33065"

Navigation menu