"Blanching (cooking) Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. People often use blanching as a pre-treatment prior to freezing, drying, or canning—heating vegetables or fruits to inactivate enzymes, modify texture, remove the peel, and wilt tissue. Blanching is also utilized to preserve color, flavor, and nutritional value. The process has three stages: preheating, blanching, and"
"Jorim Jorim () is a simmered Korean dish, made by boiling vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. ""Jorim"" dishes are usually soy sauce-based, but gochujang (chili paste) or ""gochutgaru"" (chili powder) can also be added, especially when fishier, red-fleshed fish such as mackerel, saury, or hairtail are used. In Korean royal court cuisine, ""jorim"" is called jorini (). ""Jorim"" is a verbal noun derived from the Korean verb ""jorida"" (; ""to boil down""). Although it was a commonly used culinary technique, the term did not appear"
"Poaching (cooking) Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other ""moist heat"" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature (about ). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy method of cooking because it does not use fat to cook or flavor the"
"Coddling In cooking, to coddle food is to heat it in water kept just below the boiling point. In the past, recipes called for coddling fruit, but in recent times the term is usually only applied to coddled eggs. The process is either done in a regular pan or pot, or through the use of a special device such as an ""egg coddler"" (originally known as a ""pipkin""). The word ""coddle"" evolved from the name of a warm drink, ""caudle"", and ultimately deriving from the Latin word for warm drink, ""calidium"". Comparing the coddling cooking technique to boiling when it"
"Simmering Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature (higher than 71–82 °C). To keep a pot simmering, one brings it to a boil and then reduces the heat to maintain the temperature. Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water"
"Sous-vide Sous-vide (; French for ""under vacuum"") is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. Three characteristics of sous-vide cooking,"
"Parboiling Parboiling (or leaching) is the partial boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning . The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs, and to soften vegetables before roasting them. The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an"
"than boiled, and for the same reasons. Common preparations involving reductions include: Reduction (cooking) In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling. Reduction is performed by simmering or boiling a liquid such as stock, fruit or vegetable juices, wine, vinegar, or a sauce until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapor to escape from the mixture. Different components of the liquid will evaporate at slightly different temperatures, and the goal of"
"placed into a container to be steamed or boiled for 1–3 minutes. This process is referred to as blanching, and is used as a method to destroy enzymes in the food that can cause chemical changes negatively affecting overall flavor and color of the fruit and vegetables. As for meats, prior to cooking, they are trimmed of fat and cut into proper sizes. The fish is usually cleaned and cut into fillets, and poultry is usually washed thoroughly and dressed. Meats are then seasoned, placed on trays, and are cooked in an oven for a predetermined amount of time. After"
"Reduction (cooking) In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling. Reduction is performed by simmering or boiling a liquid such as stock, fruit or vegetable juices, wine, vinegar, or a sauce until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapor to escape from the mixture. Different components of the liquid will evaporate at slightly different temperatures, and the goal of reduction is to drive away those with lowest points of evaporation. While"
"Pottage Pottage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. As explained in The Oxford Companion to Food, it was a staple food for many centuries. The word ""pottage"" comes from the same Old French root as ""potage"", which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients easily available to serfs and peasants, and could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish"
"cutting the potato (peeled or unpeeled) into even strips, which are then wiped off or soaked in cold water to remove the surface starch, and thoroughly dried. They may then be fried in one or two stages. Chefs generally agree that the ""two-bath"" technique produces better results. Potatoes fresh out of the ground can have too high a water content—resulting in soggy fries—so preference is for those that have been stored for a while. In the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (around 160 °C / 320 °F) to cook them through."
"the preferred technique for smaller foods and those with cut surfaces. Steam blanching is more energy efficient, and the ability for quick heating allows for shorter processing times. This reduced heat exposure preserves color, flavor, and overall quality of the food; however, evaporation may occur leading to lower masses and product yields. Directly following the heat treatment, vegetables/fruits are quickly chilled by cold water. A common alternative to cooling with cold water is cooling with cold air. This method of cooling prevents the leaching of water-soluble nutrients, however, the air causes evaporation and lowers the mass of the vegetable—a monetary"
"is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as 82 °C (180 °F). In Japanese cuisine, simmering is considered one of the four essential cooking techniques. Food prepared in a crockpot is simmered. Examples include stews, chili, soups, etc. Bulgarian traditional food, especially tender meat dishes are often simmered for extended periods of time. Examples include stews, soups, Vanyas, etc. In traditional Dutch and Flemish cuisine, less tender cuts of beef are simmered for several hours to obtain Carbonade flamande. Traditionally a"
"small amount of oil or fat in a shallow pan over relatively high heat), ""salai"" (smoked or grilled food on the fire such as dried fish and the ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking), ""sangai"" (method of cooking whereby food mainly dries spices are frying without oil), ""layur"" (warm over low heat to dry) are examples of terminologies for dry-heat cooking methods. On the other hand, moist-heat cooking method includes terms such as ""tanak"" (cooking in a pot especially rice), ""jerang"" (boiling or simmering normally used of liquids), ""celur"" (blanching or dipping something"
"ambient temperatures for a long period. Freezing vegetables and maintaining their temperature at below will prevent their spoilage for a short period, whereas a temperature of is required for longer-term storage. The enzyme action will merely be inhibited, and blanching of suitably sized prepared vegetables before freezing mitigates this and prevents off-flavors developing. Not all micro-organisms will be killed at these temperatures and after thawing the vegetables should be used promptly because otherwise, any microbes present may proliferate. Traditionally, sun drying has been used for some products such as tomatoes, mushrooms, and beans, spreading the produce on racks and turning"
"the fond to meld with the vegetables, rather than creating a separate sauce. Deglazing (cooking) Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies. When a piece of meat is roasted, pan-fried, or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is ""sucs"", ), (or ""sook"") from the Latin word ""succus"" (sap). The meat is removed and the majority"
"food. This moist-heat cooking method uses a sautoir or other shallow cooking vessel, heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single serving size, sliced or diced pieces of meat, poultry or fish. This preparation involves smearing the inside of the pan with whole butter and adding aromatics into the pan. The items to be cooked are then placed on top of the aromatics presentation side up. Cold poaching liquid is then poured in until the product is partially submerged then heated. The liquid should"
"dish. Some foods, such as kidney beans, fava beans, and many other varieties of beans contain a toxin, phytohaemagglutinin, that requires boiling at 100 °C for at least 10 minutes to break down to safe levels. The best practice is to bring briefly to a rolling boil then put the pot in the flask. This keeps it hottest longest. With big chunks of food, boil a little longer before putting into the flask. Variants of thermal cooking, though a better name would be ""heat retention"" cooking: A different kind of vacuum cooker is used in the candy manufacturing industry to"
"such as salt pork or andouille. Smothering (food) Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes. This method of food preparation involves using the Maillard reaction to ""brown"" the meat or vegetables and"
"Potage Potage (, ; ) is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush. Potage has its origins in the medieval cuisine of northern France and increased in popularity from the High Middle Ages onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats. European cottage gardens often contained a variety of crops grown together. These were called ""potage gardens"" by the French, as the harvest from that garden was"
"Plumping Plumping, also referred to as “enhancing” or “injecting,” is the process by which some poultry companies inject raw chicken meat with saltwater, chicken stock, seaweed extract or some combination thereof. The practice is most commonly used for fresh chicken and is also used in frozen poultry products, although other meats may also be plumped. Poultry producers have injected chicken (and other meat) with saltwater solutions since the 1970s, claiming it makes for tastier, juicier meat. According to Kenneth McMillin, Professor of Meat Science at the Louisiana State University Agricultural Center in Baton Rouge, processors use multiple-needle injectors or vacuum-tumblers,"
"into Indian pottage, along with roots like Jerusalem artichoke, pumpkin, squash. Ground nuts like acorns, chestnuts or walnuts were used to thicken the pottage. Pottage Pottage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. As explained in The Oxford Companion to Food, it was a staple food for many centuries. The word ""pottage"" comes from the same Old French root as ""potage"", which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients easily available to serfs and peasants, and could be kept over the"
"a process called ""heavy salting"" in fisheries; heavy-salted fish must be desalted in cold water or milk before consumption. If less salt is used, the fish is suited for immediate consumption, but additional refrigeration is necessary for longer preservation. Wet-salting is used for preparation of: Pickled vegetables are immersed in brine, vinegar or vinaigrette for extended periods of time, where they undergo anaerobic fermentation which affects their texture and flavor. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. Unlike the canning process, pickling (which includes fermentation)"
"Snap freezing Snap freezing (or cook-chill or blast freezing) is the process of rapid cooling of a substance for the purpose of preservation. It is widely used in the culinary and scientific industries. Cooked meals can be preserved by rapid freezing after cooking is almost complete. The main target group for these products are those with little time for cooking such as schools, prisons, and hospitals. The process involves the cooking of meals at a central factory, rapidly chilling them for storage until they are needed. Cook chill foods need to be packed in shallow trays to make the process"
"Deglazing (cooking) Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies. When a piece of meat is roasted, pan-fried, or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is ""sucs"", ), (or ""sook"") from the Latin word ""succus"" (sap). The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried"
"Frozen vegetables Frozen vegetables are vegetables that have had their temperature reduced and maintained to below their freezing point for the purpose of storage and transportation (often for far longer than their natural shelf life would permit) until they are ready to be eaten. They may be commercially packaged or frozen at home. A wide range of frozen vegetables are sold in supermarkets. Examples of frozen vegetables which can be found in supermarkets include spinach, broccoli, cauliflower, peas, corn, yam (in Asia) either packaged as a single ingredient or as mixtures. There are occasions when frozen vegetables are mixed with"
"is also used extensively in the cuisines of Asia, particularly Chinese cuisine and Vietnamese cuisine, where soy sauce (or in Vietnam, soy sauce and fish sauce) is often the braising liquid. Braising Braising (from the French word ""braiser"") is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting, though some authors make a distinction"
"Plunge dip A plunge dip (or simply, a dip) is a bath designed to immerse livestock in liquid pesticide or other treatment. Typically a dip is designed as a narrow channel (about the width of the animal) through which the animals walks along through into progressively deeper liquid until the animal is immersed (apart from its head so it can breathe) and then becomes progressively shallower until the animal exits the channel. As many animals can be walking through the channel one after another, it is an efficient method of delivering pesticide or other liquid treatments to a large herd."
"down quickly or briefly in or into liquid. The name ""chim chum"" comes from the way we cook and eat this popular hot pot. ""Chim chum"" is an earthenware pot on a brazier at table top. The pot is filled with broth and to this you add various supplied vegetables and herbs. The herbs are often pulled from trees the selection criteria being as broad as bitterness to health aspects. Some dishes place a flower in the pot which is a unique bitterness. Thai Northeastern people call this dish ""chaeo hon"" (แจ่วฮ้อน) You are served with a clay pot filled"
"same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets. Blackening (cooking) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust"
"spinach. In Indonesian ""tumis kangkung"" means ""stir-fried water spinach"". Stir fried water spinach is one of the simplest, easiest, and also cheapest vegetable dishes in Asia, which contributes to its popularity. Water spinach thrives in the waterways, rivers, lakes and swamps of tropical Southeast Asia and Southern China. The garlic and shallots or onion are stir-fried in cooking oil, then the cleaned and cut water spinach are added, stir-fried in a wok on a strong fire with a small amount of cooking oil. The stir-frying lightly caramelizes the vegetables. The seasoning sauce is added according to each preference and recipe."
"Bihar, and West Bengal in India. West Africa and the Afro-Caribbean diaspora are also accustomed to parboiling rice. Parboiling Parboiling (or leaching) is the partial boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning . The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs, and to soften vegetables before roasting them. The food items are added to boiling water and cooked until they"