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Difference between revisions of "Talk:Ingredients"
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===Cooking Styles=== | ===Cooking Styles=== | ||
<TABLE borderColor="#FFCC99" cellSpacing=0 cellPadding=4 align=left border=1> | |||
<TR> | |||
<TD><STRONG>Cooking Term</STRONG></TD> | |||
<TD><STRONG>Achaean Equivalent</STRONG></TD> | |||
<TD><STRONG>Notes</STRONG></TD> | |||
</TR> | |||
<TR> | |||
<TD><font class="textdeux">Baghaar</font></TD> | |||
<TD>TBA</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> | |||
<TR> | |||
<TD><font class="textdeux">Brochette</font></TD> | |||
<TD>kebab</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> | |||
<TR> | |||
<TD><font class="textdeux">Dum pukht</font></TD> | |||
<TD>TBA</TD> | |||
<TD>A technique where meat and vegetables are cooked in sealed containers over a very low heat.</TD></TR> | |||
<TR> | |||
<TD><font class="textdeux">En papillote</font></TD> | |||
<TD>TBA</TD> | |||
<TD>Baking food in a folded pouch </TD></TR> | |||
<TR> | |||
<TD><font class="textdeux">En vessie</font></TD> | |||
<TD>TBA</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> | |||
<TR> | |||
<TD><font class="textdeux">Flambé</font></TD> | |||
<TD>TBA</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> | |||
<TR> | |||
<TD><font class="textdeux">Fondue (unconfirmed)</font></TD> | |||
<TD>TBA</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> | |||
<TR> | |||
<TD><font class="textdeux">Hibachi</font></TD> | |||
<TD>TBA</TD> | |||
<TD>Cooking food over a small charcoal-heated stove or an iron hot plate.</TD></TR> | |||
<TR> | |||
<TD><font class="textdeux">Purée</font></TD> | |||
<TD>TBA</TD> | |||
<TD>A process of grinding, pressing, blending, sieving, or mashing foods into a creamy paste or thick liquid.</TD></TR> | |||
<TR> | |||
<TD><font class="textdeux">Robatayaki</font></TD> | |||
<TD>TBA</TD> | |||
<TD>Slow grilling skewered food over hot charcoal.</TD></TR> | |||
<TR> | |||
<TD><font class="textdeux">Rotisserie</font></TD> | |||
<TD>TBA</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> | |||
<TR> | |||
<TD><font class="textdeux">Sauté</font></TD> | |||
<TD>TBA</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>TBA</TD> | |||
<TD>Sealing food in airtight containers and cooking in a water bath.</TD></TR> | |||
<TR> | |||
<TD><font class="textdeux">Tataki</font></TD> | |||
<TD>TBA</TD> | |||
<TD>A way to prepare fish or other meat by searing briefly over either in a plan or over a flame and then marinating in vinegar and seasing wtih 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>TBA</TD> | |||
<TD>Brushing meat with a sauce made of grain and sugar during the broiling or glazing process of cooking.</TD></TR> | |||
</TABLE> | |||