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| A list of worldly cooking styles and their Achaean equivalents. | | A list of worldly cooking styles and their Achaean equivalents. |
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| <TABLE borderColor="#FFCC99" cellSpacing=0 cellPadding=4 align=left border=1>
| | {| class="wikitable" |
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| | !'''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>
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| | |
| <TR>
| |
| <TD><font class="textdeux">Sous-vide</font></TD>
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| <TD>sealed in the bladder of an animal, such as a pig, then cooked in a hot water bath</TD>
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| <TD>Sealing food in airtight containers and cooking in a water bath.</TD></TR>
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| | |
| <TR>
| |
| <TD><font class="textdeux">Tataki</font></TD>
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| <TD>searing briefly, marinating in vinegar, seasoning with ginger</TD>
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| <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>
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| | |
| <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>
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| </TABLE>
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| === Regional Flavours === | | === Regional Flavours === |