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- ==Hot cooking techniques:==<!-- Please help keep lists alphabetized --> ## [[Poaching (cooking)|Poaching]]1 KB (101 words) - 14:01, 11 February 2009
- 1,014 bytes (104 words) - 22:08, 16 February 2009
- '''Cooking''' is the act of using heat to prepare [[food]] for [[eating]]. The term c ...dium. Also, as techniques and ingredients vary from location to location, cooking is also a marker that echoes each individual society’s [[history]], [[cul13 KB (1,979 words) - 08:30, 24 September 2023
- 81 bytes (10 words) - 14:45, 18 April 2010
- In [[cooking]], '''hash''' is a broad term for meat dishes in which small pieces of meat {{Image|New England Boiled Dinner Cooking.jpg|left|125px|Steaming the ingredients for a New England Boiled Dinner; th4 KB (615 words) - 16:45, 23 March 2015
- 81 bytes (10 words) - 15:20, 14 October 2010
- 245 bytes (37 words) - 09:53, 7 December 2022
- ...an extremely wide range of implements, used in environments from personal cooking to large commercial food production. ...There are a very wide range of such utensils, which vary with the intended cooking method, the nature of the food being prepared and materials with which it c1 KB (179 words) - 06:32, 31 May 2009
- *[[/Cooking_utensils|List of cooking utensils]] *[[/Cooking_methods|List of cooking methods]]106 bytes (13 words) - 13:29, 9 February 2009
- * Labensky, Sarah R et al. ''On Cooking: A Textbook of Culinary Fundamentals'', (2006) ISBN 0131713272116 bytes (14 words) - 21:51, 16 February 2009
- 12 bytes (1 word) - 07:25, 26 September 2007
- The act of using heat to prepare food for eating. Cooking may also be said to occur by certain cold-preparation methods.156 bytes (24 words) - 15:46, 14 May 2008
- #[http://www.reluctantgourmet.com/ The Reluctant Gourmet] Home cooking techniques #[http://khymos.org Comprehensive list of books about the Science of cooking]1 KB (169 words) - 11:08, 2 February 2008
- In cooking, a preparation, usually based on grains, spices, and other ingredients such332 bytes (57 words) - 15:25, 14 October 2010
- 157 bytes (20 words) - 12:54, 8 November 2008
- 345 bytes (52 words) - 22:36, 12 February 2009
- 173 bytes (23 words) - 14:45, 18 April 2010
- Auto-populated based on [[Special:WhatLinksHere/Hash (cooking)]]. Needs checking by a human.454 bytes (58 words) - 17:06, 11 January 2010
Page text matches
- Cooking technique that involves slow cooking with charcoal or wood fires, sometimes outdoors, but generally in special o161 bytes (21 words) - 21:00, 8 October 2009
- #[http://www.reluctantgourmet.com/ The Reluctant Gourmet] Home cooking techniques #[http://khymos.org Comprehensive list of books about the Science of cooking]1 KB (169 words) - 11:08, 2 February 2008
- *[[/Cooking_utensils|List of cooking utensils]] *[[/Cooking_methods|List of cooking methods]]106 bytes (13 words) - 13:29, 9 February 2009
- ...try|chemistry]] and history of [[Food science|food science]] and [[Cooking|cooking]].177 bytes (22 words) - 12:47, 23 February 2018
- {{r|Cooking}} {{r|Stuffing (cooking)}}358 bytes (46 words) - 11:11, 19 October 2010
- ==Hot cooking techniques:==<!-- Please help keep lists alphabetized --> ## [[Poaching (cooking)|Poaching]]1 KB (101 words) - 14:01, 11 February 2009
- ...an extremely wide range of implements, used in environments from personal cooking to large commercial food production. ...There are a very wide range of such utensils, which vary with the intended cooking method, the nature of the food being prepared and materials with which it c1 KB (179 words) - 06:32, 31 May 2009
- ==Cooking==732 bytes (95 words) - 21:52, 14 April 2010
- ==Cooking== Charcoal briquettes are formed, with an adhesive, for long burning in cooking fires. This is the antithesis of the charcoal needed in black gunpowder. Ma1 KB (151 words) - 12:38, 18 April 2021
- {{r|Cooking}} {{r|Smoking (cooking)}}228 bytes (31 words) - 09:32, 2 August 2023
- <noinclude>{{Subpages}}</noinclude>A vegetarian cooking school in Manhattan, New York.86 bytes (11 words) - 09:05, 11 August 2011
- Distinctive cooking techniques developed in classical Persia, or modern Iran112 bytes (13 words) - 17:41, 25 August 2009
- a device designed to use heat, for cooking, or home heating95 bytes (14 words) - 18:09, 12 March 2021
- ...cess in which [[meat]] is soaked in a salt solution (the [[brine]]) before cooking. The brine may contain other flavorings or preservative. As opposed to [[ ...gulate, forming a matrix which traps water molecules and holds them during cooking. This prevents the meat from drying out, or [[dehydration|dehydrating]].1 KB (191 words) - 13:39, 10 April 2024
- ...ork, or chicken cutlets cooked in hot oil and generally [[breaded]] before cooking.126 bytes (17 words) - 11:35, 9 August 2010
- * [http://www.thecubanchef.com/ Classic Cuban cooking]234 bytes (30 words) - 22:36, 2 November 2007
- ...sspelled ''Macintosh'') is a variety (or cultivar) of apple often used for cooking.144 bytes (19 words) - 17:10, 20 August 2008
- A tree fruit of the plant Malus pumila, commonly used in cooking, or eaten raw.115 bytes (18 words) - 14:32, 27 May 2008
- * Labensky, Sarah R et al. ''On Cooking: A Textbook of Culinary Fundamentals'', (2006) ISBN 0131713272116 bytes (14 words) - 21:51, 16 February 2009
- ...raw, sometimes partially cooked) into a pot with an amount of liquid, and cooking over a low fire. Cooks often advise that a stew should not be boiled, but ...affected by lengthy cooking, so vegetarian stews often have a much sorter cooking time.1 KB (199 words) - 13:02, 8 July 2011
- ...ubpages}}</noinclude>A device for burning [[wood]], for home heating, or [[cooking]]98 bytes (13 words) - 19:30, 12 March 2021
- Cooking ingredients or condiments made from salted fermentation of fish or other se124 bytes (16 words) - 22:18, 21 January 2010
- {{r|Cooking}} {{r|Hash (cooking)}}705 bytes (98 words) - 22:03, 24 August 2009
- Garden specifically designed and used for the cultivation of cooking and/or medicinal herbs.128 bytes (17 words) - 22:55, 27 February 2009
- ...religious influences, the style is more of adaptations of Eastern European cooking to American palates and materials173 bytes (24 words) - 22:48, 30 April 2010
- The act of using heat to prepare food for eating. Cooking may also be said to occur by certain cold-preparation methods.156 bytes (24 words) - 15:46, 14 May 2008
- ...a, which combines aspects of French, Spanish, African, and Native American cooking.178 bytes (24 words) - 15:24, 28 May 2008
- ...udy of food production, both agricultural and animal production, delivery, cooking and preservation.142 bytes (17 words) - 16:23, 14 July 2010
- A process in which food is soaked in a salt solution (the brine) before cooking.116 bytes (18 words) - 23:40, 7 July 2008
- A specific set of cooking traditions and practices, often associated with a specific culture.129 bytes (17 words) - 22:33, 8 February 2009
- A set of instructions for cooking a particular dish of food.96 bytes (14 words) - 22:37, 12 February 2009
- Strongly spiced vegetable [[pickle]]s that are basic to [[Korea]]n cooking; flavorings include hot peppers, [[fermented fish sauce]] or fresh seafood200 bytes (27 words) - 22:28, 21 January 2010
- The cooking style of Cuba, drawing far more from [[Spanish cuisine]] than the [[Mexican148 bytes (22 words) - 12:14, 13 March 2024
- ...fish sauce]] of [[Thailand]], similar to Vietnamese ''[[nuoc mam]]''; Thai cooking makes substantial use of fermented shrimp172 bytes (23 words) - 22:26, 21 January 2010
- *''Essentials of Classic Italian Cooking'', by Marcella Hazan, Alfred A. Knopf, New York, 1992, pages 355–358, ISB *''Foods of the World, Recipes: The Cooking of Italy'' by Waverley Root, Time-Life Books, New York, 1974, page 62, Libr589 bytes (80 words) - 15:55, 22 December 2007
- |ApplePackerGrannySmith.jpg|Granny Smith, a tart apple used for cooking.224 bytes (24 words) - 15:36, 3 May 2008
- * [http://naturalgourmetinstitute.com/| Natural Gourmet Institute] cooking school's official website205 bytes (25 words) - 09:08, 11 August 2011
- The cooking styles of [[Vietnam]], mixing flavors native to the region with [[French cu180 bytes (23 words) - 21:02, 22 January 2010
- {{rpl|Nutty (cooking)}}95 bytes (12 words) - 08:24, 27 September 2013
- ...n cuisine''' is an often creative mixture of distinctly different regional cooking styles, or adapting foreign ingredients into a local dish. The term may hav | journal = Mexconnect}}</ref> Much of the regional cooking of the American South is a fusion of [[British cuisine]] with [[African cui1 KB (145 words) - 03:30, 6 February 2010
- A component of meal preparation and cooking specifically concerned with identifying appropriate or preferred combinatio235 bytes (30 words) - 17:51, 29 September 2020
- ...today gas and electricity are also frequently used as heating sources. The cooking process is usually, but not always, lengthy, but it always involves some tr ...Korea and Mongolia, have enough similarities to be called barbecue. Their cooking process is usually faster and higher-heat than Western methods, but still r2 KB (392 words) - 17:35, 9 October 2009
- ...steners how to cook inexpensive meals. Her radio show featured cash-saving cooking tips. Her character was one of the most famous women in America. According ...oking. Guest stars such as [[Gracie Allen]] and [[George Burns]] learned [[cooking]] skills in her television show called ''The Betty Crocker Search for the A2 KB (286 words) - 11:52, 2 February 2023
- ...een in the U.S., primarily variants of [[Canton]]/[[Guangzhou]] style home cooking prepared not by skilled chefs, but railroad workers and other laborers; som263 bytes (41 words) - 11:05, 3 July 2009
- ...storage in acid environments such as [[vinegar]] or [[citrus juice]], heat cooking, and possible subsequent heat sterilization; all the methods may be used fo288 bytes (40 words) - 14:00, 11 February 2009
- {{rpl|hash (cooking)}}118 bytes (14 words) - 05:05, 26 September 2013
- ...78-0345303851</ref> and other books. The Natural Gourmet Institute taught cooking techniques from a variety of cuisines around the world, teaching that the f1 KB (151 words) - 22:16, 8 December 2020
- *{{r|Cooking}}263 bytes (29 words) - 17:33, 11 March 2024
- .... The important aspect of dumpling-ness is that it can absorb flavors from cooking liquids or sauces, if it is not independently flavored. ...ogi]]), or baked (e.g., [[empanada]]s). Some preparations involve multiple cooking methods, such as steaming followed by frying.2 KB (265 words) - 12:17, 6 August 2010
- ...]], that combines aspects of French, Spanish, African, and Native American cooking. The style is based on French soups and stews, while incorporating [[tomat ...clude hot peppers, rice, and beans, and the extensive African influence in cooking styles arises from the cooks and chefs largely being African.1 KB (168 words) - 09:58, 27 June 2023
- ...]. He has also been a television cinematographer. Good Eats mixes cooking, cooking techniques, and some of the science behind them in an highly individualisti ...sic video ''The One I Love'' and has directed television commercials. As a cooking expert, he has written ''Alton Brown's Gear for Your Kitchen'', ''I'm Just2 KB (323 words) - 22:35, 23 April 2014
- ==Cooking==2 KB (246 words) - 08:51, 8 June 2009
- ...less and extremely tender; the sauce is a flour-thickened reduction of its cooking liquid of veal or chicken stock, aromatics, and vegetables, to which an enr ''Mastering the Art of French Cooking'', Beck, Bertholle, and Child, Alfred A. Knopf, New York, 19611 KB (231 words) - 12:37, 8 July 2011
- {{rpl|Oil (cooking)}}192 bytes (28 words) - 04:02, 26 September 2013
- A [[cooking]] technique that uses fats as a means of heat conduction and often adding t270 bytes (44 words) - 19:03, 16 September 2010
- *''Essentials of Classic Italian Cooking'', by Marcella Hazan, Alfred A. Knopf, New York, 1992, ISBN 0-394-58404-X250 bytes (34 words) - 15:35, 1 March 2009
- {{r|Cooking methods}}257 bytes (33 words) - 14:04, 11 February 2009
- ...; ultimately from [[Latin]] ''coquere'', "to cook") is a specific set of [[cooking]] traditions and practices, often associated with a specific culture. Relig ...ity among professional [[chef]]s and their clientèle. Nevertheless, French cooking techniques have been a major influence on virtually all Western cuisines.2 KB (309 words) - 11:40, 27 January 2011
- ..., however, with the development of the so-called ''nouvelle cuisine'' (new cooking), lightly cooked pieces of duck breast (''magret de canard'') became a prom2 KB (360 words) - 15:22, 16 March 2008
- ==Cooking==2 KB (306 words) - 19:03, 17 August 2010
- ...er 9, Seeds: grains, legumes and nuts, ''in'' McGee H (2004) ''On Food and Cooking: The Science and Lore of the Kitchen'', revised edition, Scribner. ISBN 0-6 ...batters: Bread, cakes, pastry, pasta, ''in'' McGee H (2004) ''On Food and Cooking: The Science and Lore of the Kitchen'', revised edition, Scribner. ISBN 0-61 KB (205 words) - 15:16, 18 October 2007
- In cooking, a preparation, usually based on grains, spices, and other ingredients such332 bytes (57 words) - 15:25, 14 October 2010
- {{r|Cooking}}480 bytes (58 words) - 01:04, 31 January 2009
- ''Cooking directions'' ''Cooking directions''1 KB (159 words) - 10:52, 1 April 2008
- {{r|Cooking}}158 bytes (19 words) - 10:45, 4 March 2010
- {{r|cooking show}}321 bytes (42 words) - 03:09, 26 July 2010
- {{r|Cooking}}195 bytes (24 words) - 21:58, 1 August 2010
- ''Cooking directions'' * 2 tablespoons cooking oil2 KB (252 words) - 10:24, 1 April 2008
- ...s [[fruits]], which may be eaten raw but are often [[pickle|pickled]] or [[cooking|cooked]]. Originally from [[Asia]], a variety of different types of cucumb446 bytes (68 words) - 07:51, 8 June 2009
- ...2004</ref><ref>[http://itc.conversationsnetwork.org/shows/detail3804.html Cooking with IEEE Spectrum: Harold McGee]</ref><ref name=eggwhites>{{cite journal|l ...pages=30|doi=10.1063/1.882728}}</ref> and lectured on kitchen chemistry at cooking schools, universities, The [[Oxford Symposia on Food and Cookery]], the [[D5 KB (668 words) - 13:40, 1 March 2018
- {{r|Cooking}}341 bytes (47 words) - 13:18, 28 June 2010
- ...eparate steps, then to mix them together and give them an additional brief cooking before serving. They are generally cooked in [[butter]] and/or a mixture o2 KB (274 words) - 12:45, 8 July 2011
- {{r|Cooking}}409 bytes (52 words) - 00:22, 4 July 2009
- {{r|cooking}}225 bytes (27 words) - 22:32, 8 February 2009
- ==Cooking== {{Image|French fries cooking.jpg|right|212px|French fries cooking in the Joël Robuchon method}}4 KB (580 words) - 16:53, 12 March 2024
- ...or '''red-cooking''' or '''red-braising''', is a traditional [[Chinese]] [[cooking]] technique, more often in the home than [[restaurant]]s. For home use, it ...nd a flavoring. [[Garlic]] is sometimes added, and becomes sweet with long cooking.4 KB (600 words) - 19:54, 15 October 2010
- {{r|Cooking}}454 bytes (65 words) - 15:18, 25 August 2009
- ...is a [[tree]] [[fruit]] of the plant ''Malus pumila'', commonly used in [[cooking]], or eaten raw. An apple's core contains five [[carpel|carpels]] formed in618 bytes (98 words) - 01:37, 24 September 2008
- ...ype of wheat used for making macaroni." <ref>''Mastering the Art of French Cooking'', by Simone Beck, Louisette Bertholle, and Julia Child, Alfred E. Knopf, N3 KB (473 words) - 13:54, 31 July 2012
- ...rbal medicine]]. ''[[Arctium lappa]]'' is a popular ingredient in Japanese cooking (''gobo''), but also is an ingredient of the herbal treatment for cancer, [ ==Cooking==3 KB (413 words) - 05:14, 18 August 2010
- Auto-populated based on [[Special:WhatLinksHere/Hash (cooking)]]. Needs checking by a human.454 bytes (58 words) - 17:06, 11 January 2010
- {{r|Cooking}}398 bytes (54 words) - 22:28, 21 January 2010
- ...ackaging and formulation of food as products for sale, and even includes [[cooking]]. Many aspects are a subdivision of [[Agriculture|agricultural science]], *[[Culinary arts]] – includes food preparation and [[cooking]]2 KB (287 words) - 11:40, 27 January 2011
- {{r|Cooking}}508 bytes (68 words) - 11:36, 27 January 2011
- *[[Cooking]]523 bytes (57 words) - 22:13, 19 March 2008
- {{r|Cooking}}493 bytes (65 words) - 21:19, 11 January 2010
- {{r|Cooking}}553 bytes (74 words) - 17:35, 11 January 2010
- *To coddle is also a cooking technique meaning to cook foods gently in liquid kept just below the boilin627 bytes (102 words) - 15:46, 5 December 2007
- {{r|Cooking}}594 bytes (79 words) - 18:23, 11 January 2010
- ...od]], any food that is good for the soul by virtue of reminding us of home cooking. Most often, however, it is an informal, generally-accepted term for Afric While soul food has often been decried as non-healthy cooking, due to its high sodium and fat content, and the overcooking of [[vegetable4 KB (664 words) - 13:20, 8 July 2011
- ...38-8—the Chinese equivalent of Julia Child's ''Mastering the Art of French Cooking'', by the same publisher2 KB (309 words) - 12:00, 4 October 2017
- {{r|Cooking}}653 bytes (86 words) - 17:40, 19 February 2010
- {{r|Cooking}}723 bytes (98 words) - 17:15, 11 January 2010
- ...ème fraîche]], onions, and bacon. The name itself comes from the method of cooking, the original Alsatian name meaning "baked in the flames". Always served h <blockquote>Before cooking bread the "tarte flambée" is cooked in an open oven heated by a pine log f2 KB (338 words) - 12:36, 8 July 2011
- ...t is still cultivated for its oil, used in soaps and paints as well as for cooking. It is also grown for its seeds, to feed both humans and [[livestock]] and686 bytes (119 words) - 23:05, 14 November 2007
- Five main types are recognized in Western cooking, <ref name=Ball>{{citation *Relishes: Relishes involve an initial cooking step, for forming flavors and texture rather than preservation. They are mo2 KB (321 words) - 15:08, 12 February 2009
- ...'' is a [[garden]] specifically designed and used for the cultivation of [[cooking]] and/or medicinal [[herb]]s.757 bytes (105 words) - 15:42, 2 November 2007
- ...id. Butter is a key ingredient in many [[recipes]] and is used in several cooking methods, such as baking and sautéing. ...esidue discarded, the clarified butter is ready to be used in a variety of cooking applications. Because the milk solids have been removed, it burns less quic2 KB (364 words) - 21:58, 5 February 2009
- The proper technique involves first cooking the flavoring base, then the main liquid, and the seafood separately, and c823 bytes (126 words) - 22:49, 3 November 2009
- {{r|Cooking}}861 bytes (116 words) - 19:55, 11 January 2010