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Difference between revisions of "Talk:Ingredients"
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<TD><font class="textdeux">Baghaar</font></TD> | <TD><font class="textdeux">Baghaar</font></TD> | ||
<TD> | <TD>fried in oil and spices</TD> | ||
<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> | <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> | ||
<TR> | <TR> | ||
<TD><font class="textdeux">Brochette</font></TD> | <TD><font class="textdeux">Brochette</font></TD> | ||
<TD> | <TD>grilled and/or served on a skewer, as in for dipping in a sauce</TD> | ||
<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> | <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> | ||
<TR> | <TR> | ||
<TD><font class="textdeux">Dum pukht</font></TD> | <TD><font class="textdeux">Dum pukht</font></TD> | ||
<TD> | <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> | <TD>A technique where meat and vegetables are cooked in sealed containers over a very low heat.</TD></TR> | ||
<TR> | <TR> | ||
<TD><font class="textdeux">En papillote</font></TD> | <TD><font class="textdeux">En papillote</font></TD> | ||
<TD> | <TD>baked in a folded pouch</TD> | ||
<TD>Baking food in a folded pouch </TD></TR> | <TD>Baking food in a folded pouch </TD></TR> | ||
<TR> | <TR> | ||
<TD><font class="textdeux">En vessie</font></TD> | <TD><font class="textdeux">En vessie</font></TD> | ||
<TD> | <TD>sealed in the bladder of an animal, such as a pig, then cooked in a hot water bath</TD> | ||
<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> | <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> | ||
<TR> | <TR> | ||
<TD><font class="textdeux">Flambé</font></TD> | <TD><font class="textdeux">Flambé</font></TD> | ||
<TD> | <TD>infused with aromas and flavours of [[alcohol]]</TD> | ||
<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> | <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> | ||
<TR> | <TR> | ||
<TD><font class="textdeux">Fondue (unconfirmed)</font></TD> | <TD><font class="textdeux">Fondue (unconfirmed)</font></TD> | ||
<TD> | <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> | <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> | ||
<TR> | <TR> | ||
<TD><font class="textdeux">Hibachi</font></TD> | <TD><font class="textdeux">Hibachi</font></TD> | ||
<TD> | <TD>cooking food over a coal-filled stove, grilled</TD> | ||
<TD>Cooking food over a small charcoal-heated stove or an iron hot plate.</TD></TR> | <TD>Cooking food over a small charcoal-heated stove or an iron hot plate.</TD></TR> | ||
<TR> | <TR> | ||
<TD><font class="textdeux">Purée</font></TD> | <TD><font class="textdeux">Purée</font></TD> | ||
<TD> | <TD>creamy or liquefied texture</TD> | ||
<TD>A process of grinding, pressing, blending, sieving, or mashing foods into a creamy paste or thick liquid.</TD></TR> | <TD>A process of grinding, pressing, blending, sieving, or mashing foods into a creamy paste or thick liquid.</TD></TR> | ||
<TR> | <TR> | ||
<TD><font class="textdeux">Robatayaki</font></TD> | <TD><font class="textdeux">Robatayaki</font></TD> | ||
<TD> | <TD>skewered and slow grilled</TD> | ||
<TD>Slow grilling skewered food over hot charcoal.</TD></TR> | <TD>Slow grilling skewered food over hot charcoal.</TD></TR> | ||
<TR> | <TR> | ||
<TD><font class="textdeux">Rotisserie</font></TD> | <TD><font class="textdeux">Rotisserie</font></TD> | ||
<TD> | <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> | <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> | ||
<TR> | <TR> | ||
<TD><font class="textdeux">Sauté</font></TD> | <TD><font class="textdeux">Sauté</font></TD> | ||
<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> | <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> | <TR> | ||
<TD><font class="textdeux">Sous-vide</font></TD> | <TD><font class="textdeux">Sous-vide</font></TD> | ||
<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> | <TD>Sealing food in airtight containers and cooking in a water bath.</TD></TR> | ||
<TR> | <TR> | ||
<TD><font class="textdeux">Tataki</font></TD> | <TD><font class="textdeux">Tataki</font></TD> | ||
<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 | <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> | <TR> | ||
<TD><font class="textdeux">Teriyaki</font></TD> | <TD><font class="textdeux">Teriyaki</font></TD> | ||
<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> | <TD>Brushing meat with a sauce made of grain and sugar during the broiling or glazing process of cooking.</TD></TR> | ||