Cooking

cookerycookcookedhome cookingcooksfood preparationhome cookcooking techniquesculinary Cooking shows
Cooking or cookery is the art, technology, science and craft of preparing food for consumption.wikipedia
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Oven

conventional ovenovensBaking oven
Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends.
An oven is a thermally insulated chamber used for the heating, baking, or drying of a substance, and most commonly used for cooking.

Earth oven

umupit ovencooking pit
Archaeological evidence from 300,000 years ago, in the form of ancient hearths, earth ovens, burnt animal bones, and flint, are found across Europe and the Middle East.
An earth oven, ground oven or cooking pit is one of the most simple and ancient cooking structures.

Electric stove

electric rangeselectric rangeelectric ovens
Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends.
An electric stove or electric range is a stove with an integrated electrical heating device to cook and bake.

Hearth

hearthsHearth Taxforge
Anthropologists think that widespread cooking fires began about 250,000 years ago, when hearths started appearing.
In historic and modern usage, a hearth is a brick- or stone-lined fireplace, with or without an oven, used for heating and originally also used for cooking food.

Syrup

sugar syrupsimple syrupsyrups
Long-chain sugars such as starch tend to break down into simpler sugars when cooked, while simple sugars can form syrups.
In cooking, a syrup or sirup (from شراب; sharāb, beverage, wine and sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.

Sauce

saucesmother saucecream sauce
These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.

Lard

pork fatpig fatanimal
Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including corn and flax oils.
Many cuisines use lard as a cooking fat or shortening, or as a spread similar to butter.

Steaming

steamedsteamsteam cook
Liquids are so important to cooking that the name of the cooking method used is often based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising, and blanching. Boiling – Blanching – Braising – Coddling – Double steaming – Infusion – Poaching – Pressure cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Stone boiling – Vacuum flask cooking
Steaming is a method of cooking using steam.

Food

foodstufffood productsfoods
Cooking or cookery is the art, technology, science and craft of preparing food for consumption.
Many cultures have a recognizable cuisine, a specific set of cooking traditions using various spices or a combination of flavors unique to that culture, which evolves over time.

Stew

stewedstewingbeef stew
Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients – this is a critical component of both stewing and sauce making. Boiling – Blanching – Braising – Coddling – Double steaming – Infusion – Poaching – Pressure cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Stone boiling – Vacuum flask cooking
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy, it can also be called a soup.

Blanching (cooking)

blanchedblanchingblanch
Liquids are so important to cooking that the name of the cooking method used is often based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising, and blanching. Boiling – Blanching – Braising – Coddling – Double steaming – Infusion – Poaching – Pressure cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Stone boiling – Vacuum flask 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.

Barbecue

barbecuingBBQbarbeque
Roasting – Barbecuing – Grilling/Broiling – Rotisserie – Searing
Barbecue or barbeque (informally BBQ or the Australian term barbie) is a cooking method, a style of food, and a name for a meal or gathering at which this style of food is cooked and served.

Starch

starcheswheat starchrice starch
Long-chain sugars such as starch tend to break down into simpler sugars when cooked, while simple sugars can form syrups. Carbohydrates include the common sugar, sucrose (table sugar), a disaccharide, and such simple sugars as glucose (made by enzymatic splitting of sucrose) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot and potato.
During cooking, the starch becomes a paste and increases further in viscosity.

Baking

bakedbaked goodsbake
Baking – Baking Blind – Flashbaking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones.

Poaching (cooking)

poachedpoachingpoach
Boiling – Blanching – Braising – Coddling – Double steaming – Infusion – Poaching – Pressure cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Stone boiling – Vacuum flask 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.

Simmering

simmersimmeredKaiserebersdorf
Liquids are so important to cooking that the name of the cooking method used is often based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising, and blanching. Boiling – Blanching – Braising – Coddling – Double steaming – Infusion – Poaching – Pressure cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Stone boiling – Vacuum flask cooking
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).

Deep frying

deep-frieddeep frieddeep-frying
Fry – Deep frying – Hot salt frying – Hot sand frying – Pan frying – Pressure frying – Sautéing – Stir frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.

Frying

friedfryfried food
Fry – Deep frying – Hot salt frying – Hot sand frying – Pan frying – Pressure frying – Sautéing – Stir frying
Frying is the cooking of food in oil or another fat.

Thermal cooking

Boiling – Blanching – Braising – Coddling – Double steaming – Infusion – Poaching – Pressure cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Stone boiling – Vacuum flask cooking
A thermal cooker, or a vacuum flask cooker, is a cooking device that uses thermal insulation to retain heat and cook food without the continuous use of fuel or other heat source.

Homo erectus

H. erectusDmanisiPithecanthropus erectus'' (later redesignated ''Homo erectus'')
There is evidence that Homo erectus was cooking their food as early as 500,000 years ago.
There is archaeological evidence that Homo erectus cooked their food.

Hot salt frying

hot sand frying
Fry – Deep frying – Hot salt frying – Hot sand frying – Pan frying – Pressure frying – Sautéing – Stir frying
Hot salt frying and hot sand frying are cooking techniques used by street-side food vendors in Pakistan, China and India.

En papillote

in a sealed parchment paper envelope
En papillote – The food is put into a pouch and then baked, allowing its own moisture to steam the food.
En papillote (French for "in parchment" ), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked.

Coddling

Boiling – Blanching – Braising – Coddling – Double steaming – Infusion – Poaching – Pressure cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Stone boiling – Vacuum flask cooking
In cooking, to coddle food is to heat it in water kept just below the boiling point.

Pressure frying

pressure fryerpressure friedPressure fryers
Fry – Deep frying – Hot salt frying – Hot sand frying – Pan frying – Pressure frying – Sautéing – Stir frying
In cooking, pressure frying is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough to cook the food more quickly.

Raw foodism

raw foodrawraw food diet
Proponents of raw foodism argue that cooking food increases the risk of some of the detrimental effects on food or health.
Raw foodism, also known as rawism or following a raw food diet, is the dietary practice of eating only or mostly food that is uncooked and unprocessed.