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Temperature Conversion, Weight Conversion and Length Conversion. Cooking Glossary. The On-Line Cookbook - Recipes, Cooking, and Food. Spice Mixture Index. In this index, I shall list all spice blends mentioned in my pages. Descriptions are very basic here; to learn more about any mixture, read the article on the corresponding single spice. Baghar [बघार] (see onion) Not really a spice blend, but rather a cooking technique: Spices are fried in hot oil to develop their flavour. Usually, the procedure starts with woody spices (cloves, cinnamon, cardamom), next come fresh, watery spices to quench the temperature to about 100 degrees (ginger, garlic, onion), and finally the least heat-tolerant spices (cumin, fennel, ajwain); subsequently, the mixture is gently fried up to the desired shade of brown, and the recipe proceeds with the remaining ingrediens.

Deviations from the general procedure are common. In South India, asafetida, mustard and curry leaves are often used. Baharat [بهارات] (see paprika) A mixture common to flavour mutton in the countries surrounding the Persian Gulf; usually, the powder is shortly fried in butter before usage. List of cooking techniques. This is a list of cooking techniques. Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions and trends. The way that cooking takes place also depends on the skill and type of training an individual cook has. This is a comprehensive list of cooking techniques, and includes techniques that are unique to various countries, provinces, states, regions and cultures.

Cooking techniques[edit] A[edit] B[edit] C[edit] Hot liquid candy being poured into candy molds by a candymaker D[edit] E[edit] F[edit] G[edit] H[edit] I[edit] A method of indirect grilling involves plank cooking, such as the salmon fillets here J[edit] K[edit] L[edit] M[edit] N[edit] O[edit] Outdoor cooking – involves techniques and specialized equipment for preparing food in outdoors environments. P[edit] R[edit] S[edit] T[edit] V[edit] W[edit] See also[edit] References[edit] Water Solutions. Water Sanitizes.

Food Water Exercise. Self Sufficiency. SS DIY. All Together Now. Celebrations. The Real Reason Your Food Sticks To The Pan. Mornings are hard. But mornings met with eggs that stick to the pan, those are the worst. They're also all too common. Cooking in anything other than nonstick pans runs the risk of, well, having food stick. It's frustrating and might convince you to dismiss the cancer warnings and buy nonstick pans. Don't do this. Instead, learn to master the pans you have. It's easier than you think: you just need to get it to the right temperature. In order to cook meals seamlessly in anything other than a nonstick, such as stainless steel, the pan must reach the temperature of 320 degrees Fahrenheit.

If that terminology is confusing, watch the video below for a visual demonstration (along with a scientific explanation). Once the pan has reached the right temperature, you'll be flipping fried eggs with no problems. H/T Fine Dining Lovers. Food Water Exercise. Weight to Volume Cooking Conversion.

Boulangerie

Cultures for Health: Yogurt Starter, Sourdough Starter, Kombucha, Kefir Grains, Cheese Making and more | Supplies for a Real Food Lifestyle. Boucherie. Comfort table. En site. Dessert. Food Timeline: food history research service. The History Kitchen | Exploring the fascinating history of food. List of hors d'oeuvre. Some Hors d'oeuvre: Mozzarella cheese sprinkled with basilic flowers, black Greek olives, sun-dried tomatoes, Italian salami and Spanish Lomo Ibérico. This is a list of notable hors d'oeuvre, also referred to as appetizers, which may be served either hot or cold. They are food items served before the main courses of a meal,[1] and are also sometimes served at the dinner table as a part of a meal.

If there is an extended period between when guests arrive and when the meal is eaten (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals. Hors d'oeuvre are sometimes served with no meal afterward. Hors d'oeuvre[edit] See also[edit] Media related to hors d'oeuvre at Wikimedia Commons References[edit] Gode Cookery Table of Contents.

Fromager

Fruit bodies. Supercook: recipe search by ingredients you have at home. Over 100 Quick and Easy Healthy Foods. 100 Healthy Recipes That You Can Learn in 15 Minutes. The rise of foodie and health culture over the past decade has made us much more aware about the quality of the food that we consume. However, cooking well, usually takes longer than you would expect even if you have a strong culinary affection. We have some great news for you. We have built a list of easy healthy recipes that should only take 15 minutes to learn, just bookmark this page and then you’ll always have this list handy.

We have categorized them into Fruit, Poultry & Meat, Fish & Shellfish, Pasta, Vegetable, Rice & Grain and Bean & Legume and broken them down into different types of meals from appetizers, main meals, sandwichs, drinks… it’s all there. It’s easy for you to pick out a recipe(s) a day that provides enough variety to keep your palettes watering. Have a look through your fridge and check out which recipe suits you! Fruit recipes Appetizer recipes Beverage recipes Dessert recipes Main dish recipes Poultry and meat recipes Sandwich recipes Fish and shellfish recipes. 50 healthy, 10 minute meals. This long weekend has been really lovely. With some friends visiting from Melbourne, it’s been a great chance to take it easy and spend some quality time hanging out in the kitchen with a glass of wine or two.

I’ve loved passing the weekend making pasta from scratch and whipping up a decadent batch of ice cream. But it got me thinking. While spending a heap of time in the kitchen is fun, it really isn’t practical for everyday. To be honest, most of my favourite 10 minutes mid-week meals are just as lovely in their own way. So I thought it was about time I pulled together a list of my top 50 favourite healthy 10 minute meals so they’re all together in the one spot.

Breakfasts 1. fried eggs with spinach 2. tetsuya’s scrambled eggs lunches vegetarian dinners pescetarian dinners 38. mussels with chilli 39. super simple broccoli with tuna & white bean mash 40. couscous with tuna & cherry tomato sauce carnivore dinners.

Legumerie

Cooking For Engineers - Step by Step Recipes and Food for the Analytically Minded. Poissonnier. Vege table. Mis en place. Self Sufficiency. List of food preparation utensils. An assortment of utensils A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food. Some utensils are both food preparation utensils and eating utensils; for instance some implements of cutlery – especially knives – can be used for both food preparation in a kitchen and as eating utensils when dining. In the Western world, utensil invention accelerated in the 19th and 20th centuries.

It was fuelled in part by the emergence of technologies such as the kitchen stove and refrigerator, but also by a desire to save time in the kitchen, in response to the demands of modern lifestyles.[1] List[edit] See also[edit] Notes[edit] References[edit] Jump up ^ "Kitchen technology". Brigade de cuisine. Brigade de cuisine (French: kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English speaking countries. The concept was developed by Georges Auguste Escoffier. [citation needed] This structured team system delegates responsibilities to different individuals who specialize in certain tasks. List of positions[edit] This is an exhaustive list of the different members of the kitchen brigade system. Chef de cuisine (kitchen chef; literally "chief of kitchen") is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.[1] Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief") Cuisinier (cook) Commis (junior cook) Apprenti(e) (apprentice) Plongeur (dishwasher or kitchen porter)

ThermoWorks.com - Home of the Thermapen. Cooking Measurements Conversion - cup, oz, tsp, tbsp, ml. Gustatory.

Spice of life

Sommelier. Bartender barista. Victuals. Edible. Tending Produce. Homesteading: Food. REALLY GOOD STUFF. Vegetarian. Food Fare. We Are What We Eat. Family Matters.