"a batter of rice flour and gram flour combined with the right spices makes an ideal snack accompanied with sauces. Serve it with a garnish of grated coconut. Bhendi fry Bhendi Fry (alternately called Okra fry, Bhindi fry, or Bharwan bhindi) is stir fried okra (ladies's finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. Not to be confused with batter-fried okra which involves deep frying, this dish is just stir fried or sautéed lightly. It can be served as a side dish in accompaniment with steamed rice and dal"
"Pan frying Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may be needed. As a form of frying, pan frying relies on oil/fat as the heat transfer medium and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meats such as fish and seafood. Because of"
"Confit Confit (, ) comes from the French word ""confire"" which means literally ""to preserve,"" a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , sometimes even cooler. The term is usually used in modern"
"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"
"off the excess), then dipping it in beaten eggs, and finally into bread crumbs or some other form of outer coating. Season the food with salt and pepper prior to coating. Allowing the food to rest for 15–30 minutes before frying enables the breading to stick to the food with greater tenacity. Pan frying Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan. In the case of a greasy food such as bacon, no oil or"
"Sautéing Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist, and sauté pans are a specific type of pan designed for sautéing. Ingredients for sautéing are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken,"
"Shortening Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term ""shortening"" seldom refers to butter, but is more closely related to margarine. Originally shortening was synonymous with lard, but with the invention of margarine by French chemist Hippolyte Mège-Mouriès in 1869, margarine also came to be included in the term. Since the invention of hydrogenated vegetable oil in the early 20th century, ""shortening"" has come almost exclusively to mean hydrogenated vegetable oil."
"less than one gram of trans fat per serving, and the separately marketed trans-fat free version introduced in 2004 was consequently discontinued. In 2006, Cookeen was also reformulated to remove trans fats. Shortening Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term ""shortening"" seldom refers to butter, but is more closely related to margarine. Originally shortening was synonymous with lard, but with the invention of margarine by French chemist Hippolyte Mège-Mouriès in"
"Crudités Crudités (, ; plural only) are traditional French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears. ""Crudités"" is a French term, literally ""raw things"", from Middle French ""crudité"" (14c.) and directly from Latin ""cruditatem"" (nominative ""cruditas""), from ""crudus"" ""rough; not cooked, raw, bloody,"" from PIE ""*krue-do-"", from PIE ""*kreue-"" which meant ""raw meat"", and is the source of the English word ""raw"". According to Merriam-Webster the term appears to"
"Mirepoix (cuisine) A mirepoix ( ; ) is a flavour base made from diced vegetables that are cooked, usually with butter or oil or other fat, for a long time on a low heat without colour or browning. It is not sautéed or otherwise hard cooked because the intention is to sweeten the ingredients rather than caramelise them. It is a long-standing cooking technique in French cuisine. Further cooking, often with the addition of tomato purée, creates a darkened brown mixture called pincage (). When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size,"
"cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation such as dishes like confit potatoes. In meat cooking, this requires the meat to be salted as part of the preservation process. After salting and cooking in the fat, sealed and stored in a cool, dark place, confit can last for several months or years. Confit is a specialty of southwestern France. The word comes from the French verb ""confire"" (to preserve), which in turn comes from the Latin word (""conficere""), meaning ""to do, to produce, to make, to prepare"". The"
"Gentle frying Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, tender cuts of meat, sausages, and as a first step in fried potatoes. Low-temperature frying is useful if the frying fat scorches at higher heat levels (e.g. butter), or if the frying fat has flavor that the cook wants to preserve (e.g. olive oil). Overheated oils can produce unhealthy, even carcinogenic, compounds. In starchy foods, low-temperature frying gives the starch in"
"and often filled with pastry cream, much like eclairs. Choux pastry Choux pastry, or (), is a light pastry dough used to make profiteroles, , éclairs, French crullers, , St. Honoré cake, quenelles, Parisian gnocchi, dumplings, , , and churros. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines. According to some cookbooks, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left"
"Gratin Gratin () is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. A ""gratin dish"" refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes. The etymology of gratin is from the French language words ""gratter"", meaning ""to scrape"""
"to create rillettes. Italian cooking uses a number of ""condiment confits,"" such as onion confit, chili confit, and garlic confit. Confit Confit (, ) comes from the French word ""confire"" which means literally ""to preserve,"" a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much"
"Choux pastry Choux pastry, or (), is a light pastry dough used to make profiteroles, , éclairs, French crullers, , St. Honoré cake, quenelles, Parisian gnocchi, dumplings, , , and churros. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines. According to some cookbooks, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left Florence with Catherine de' Medici and her court. He"
"Convenience cooking Convenience cooking is the practice of streamlining recipes for simplicity and speed of preparation. It is a common practice in Western cultures, where both men and women work outside the home and elaborate meals are difficult if not impossible to pull off given the time constraints. Though seemingly a recent phenomenon, guides to convenience cooking go as far back as 1930 ""French Cooking in Ten Minutes"" by Edouard de Pomiane, which tried to minimize the time put into much French cooking of the day. Current well-known practitioners of the art include Rachael Ray and Sandra Lee; in addition,"
"Petit four A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savoury appetizer. The name is French, ""petit four"" (), meaning ""small oven"". In 18th and 19th century France, gas ovens did not exist. Huge brick ovens were used, which took a long time to heat up but also to cool down. Bakers used the ovens during the cooling process, taking advantage of their stored heat, for baking pastry. This was called baking ""à petit four"" (literally ""at small oven""), a lower temperature which allowed pastry baking. Petits fours come in three varieties:"
"Fricassee Fricassee or fricassée is a method of cooking meat in which it is cut up and braised, and served with its sauce, traditionally a white sauce. Fricassee is first attested in England in the mid-16th century. It is a French word, but the exact etymology is uncertain. It is theorized to be a compound of the French ""frire"" (to fry) and ""casser"" or ""quasser"" (to break in pieces). Many cooking references describe fricassee simply as a French stew, usually with a white sauce. Julia Child in ""Mastering the Art of French Cooking"" describes it as ""halfway between a sauté"
"Frying Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking, using tongs or a spatula, while sautéed foods are cooked by ""tossing in the pan"". A variety of foods may be fried, including the potato chip, bread, eggs and foods made from eggs, such as omelettes or pancakes. Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE. Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear"
"Tossing or stirring the items in the pan by shaking the pan too often, however, can cause the pan to cool faster and make the sauté take longer. Sautéing Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist, and sauté pans are a specific type of pan designed for sautéing. Ingredients for sautéing are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of heat transfer"
"i.e. in a potjie you do not stir. The reason for this is so that the flavour from the meat at the bottom can flavour all the vegetables above while slow cooking. If your potjie is made properly you should still be able to see and taste all the ingredients separately as well as a delicious whole. Little sauce or water is used, so that cooking is by steam and not boiling in a sauce like a stew; thus the heat must be very low and constant. These are some of the secrets of each cook. A potjie is a"
"beef to high heat in a relatively short period of time. ""Pot-au-feu"" is a classic French method of cooking short ribs. Flanken is a traditional Eastern European Jewish short rib dish, and serves as the origin of flanken cut of short ribs. Flanken-cut short ribs are boiled in broth with onions and other seasonings until the meat is very tender and the broth is rich. The stew is then served with grated horseradish. In Korea, short lengths of rib are often further butchered by butterflying (or using an accordion cut) to unfurl the meat into a long ribbon trailing from"
"health benefits and his creation - ""cuisine minceur"" - became the logical avenue for his new form of low-calorie cooking. Cuisine minceur Cuisine minceur (literally 'slimming cooking') is a style of cooking created by French chef Michel Guérard, which recreated lighter versions of traditional nouvelle cuisine dishes. Critics acknowledged that the minceur versions by Guérard tasted better and were less filling than their nouvelle cuisine originals. In 1974 chef Guérard arrived in Eugénie-les-Bains and, with his wife Christine Barthelemy, began renovating a spa resort which Barthelemy had been running, and which was owned by Guérard's father-in-law. Guérard began thinking about"
"Escalope An escalope is a piece of boneless meat that has been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. The typical sizes of an escalope used in the food industry range from 113 to 227 g (4–8 oz). ""Paillard"" is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat. In France, it"
"Beurre noisette Beurre noisette (, literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken. It is also used in making French pastry. It is notable for its deep yellow, almost brown colour, and nutty scent and flavour from the heating process. Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The latter naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As they"
"slowly together without any added water. ""Labra"", ""chorchori"", ""ghonto"", or ""chanchra"" are all traditional cooking styles. There also are a host of other preparations that do not come under any of these categories and are simply called ""tôrkari""—the word merely means 'vegetable' in Bengali. Sometimes these preparations may have spare pieces of fish such as bits of the head or gills, or spare portions of meat. A ""charchari"" is a vegetable dish that is cooked without stirring, just to the point of charring. Pickles such as raw mangoes pickled in mustard oil and spices or sweet and tangy tamarind picckles"
"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 between the two methods, based on whether additional liquid is added. Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle"
"to fry foods like potato chips, chicken, fish, steak, cheeseburgers, french fries or pastries using 70% to 80% less oil than a traditional deep-fryer. Most air fryers have temperature and timer adjustments that allow more precise cooking. Food is cooked in a cooking basket that sits atop a drip tray. The basket and its contents must be periodically shaken to ensure even oil coverage. Some models accomplish this by incorporating a food agitator that continuously churns the food during the cooking process, while others require the user to perform the task manually. It is generally agreed that the taste and"
"Pot-au-feu Pot-au-feu ( ""pot on the fire"") is a French beef stew. According to the chef Raymond Blanc, ""pot-au-feu"" is ""the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike."" It is difficult to know when the name ""pot-au-feu"" first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While ""pot"" was used to describe the rounded pot to cook on the fire at least since the 11th century (even in English), there seems to be"
"have been first used in 1960, from the plural of ""crudité"" or ""rawness"", itself deriving from the Latin ""cruditas"" for ""indigestion"" or ""undigested food"", coming in turn from ""crudus"" for ""raw"". Crudités Crudités (, ; plural only) are traditional French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears. ""Crudités"" is a French term, literally ""raw things"", from Middle French ""crudité"" (14c.) and directly from Latin ""cruditatem"" (nominative ""cruditas""), from ""crudus"""
"on a hot surface, such as a frying pan, griddle, wok, or sauteuse. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning. Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once. Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed. Deep-frying is"
"century dictionary describes it as ""a lean stew"". Modern tian is described as having no added liquid, the ingredients being cooked until their naturally inherent liquid or moisture has evaporated. In Provence, the dish may be made with vegetables alone, but also with lamb, fish, or egg added to vegetables. Goat cheese is a common ingredient. Tian can be described as a gratin in the Provençal style. Typical ingredients in tian are more associated with Provence than with other regions of France. French tian A tian is an earthenware vessel of Provence used both for cooking and serving. It is"