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- #REDIRECT [[Outline of food preparation#Cooking techniques]] ...60 bytes (7 words) - 15:51, 21 April 2024
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- #REDIRECT [[Outline of food preparation#Cooking techniques]] ...60 bytes (7 words) - 15:51, 21 April 2024
- {{Short description|Cutting food into small cubes}} {{about|the food preparation technique}} ...1 KB (179 words) - 09:48, 4 December 2024
- {{short description|Forcing food through a plate with small holes to smooth it out}} ...[[food mill]] or "ricer", which comes in several forms. In the most basic, food is pushed or pressured through a metal or plastic plate with many small hol ...2 KB (317 words) - 02:41, 20 May 2024
- ...'', is a [[List of culinary knife cuts|culinary knife cut]] in which the [[food]] item is cut into long thin strips, similar to [[matchstick]]s.<ref name=" ...nton|first=Keegan|date=26 October 2021|title=Julienne Cut {{!}} The Simple Techniques and Applications Explained|url=https://alifeofmastery.com/julienne-cut/|url ...2 KB (296 words) - 11:07, 7 February 2025
- ...Heat therefore will continue to migrate inwards from the surface, and the food will cook further even after being removed from the source of heat.<ref nam ...nheit (3–14°C).<ref>{{cite book|last1=Brown|first1=Amy|title=Understanding Food: Principles and Prn|date=2008|publisher=Thomson Wadsworth|isbn=978-0-495-10 ...2 KB (373 words) - 09:26, 30 December 2023
- {{Short description|American food service equipment manufacturer}} ...anufactures [[Outline of food preparation#Food preparation techniques|food preparation]] [[Home appliance|machines]] for cutting, [[Meat slicer|slicing]] and [[mi ...5 KB (574 words) - 02:49, 26 October 2024
- ...imilar to the preparation of [[baked eggs]], the difference being that the preparation of baked eggs does not have to employ a water bath.<ref name="spruce"/> {{Portal|Food}} ...3 KB (435 words) - 07:35, 5 August 2022
- ...as a '''pressure fryer'''. The process is most notable for its use in the preparation of [[fried chicken]] in many commercial [[fried chicken restaurant]]s. {{Cooking techniques}} ...2 KB (263 words) - 18:07, 20 September 2023
- ...hy cooking method because it does not use fat for cooking or flavoring the food.<ref name=reluctantgourmet>{{cite web|last=Jones|first=G. Stephen|title=Poa ...sel; heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single-se ...7 KB (1,110 words) - 23:18, 6 August 2025
- ...ving three types of [[cooking]]: [[boiling]], [[roasting]], and [[Smoking (food)|smoking]], usually done to [[meat]]. ...the [[fire]]. The meat is most commonly offered to guests and this type of preparation is associated with men in many cultures. As opposed to boiling, roasted mea ...4 KB (536 words) - 06:40, 17 January 2025
- ==Preparation techniques== There are several accessories and techniques for removing the steeped or leftover botanicals that were used to infuse li ...5 KB (766 words) - 03:45, 27 December 2024
- {{about|the working of food doughs|kneading of clay|List of pottery terms#W{{!}}Wedging|the behavior in ...ur expand and form strands of [[gluten]], which gives bread its [[Texture (food)|texture]].<ref name="Newton's Apple">{{cite web |title=Scientific Insight ...4 KB (566 words) - 10:46, 8 March 2024
- {{Infobox food ==Ingredients and preparation== ...4 KB (561 words) - 10:25, 21 May 2025
- {{Short description|Food preparation technique}} '''Mincing''' is a food preparation technique in which ingredients are finely divided into uniform pieces. Orig ...7 KB (1,008 words) - 15:51, 5 May 2025
- {{Infobox food ...ared traditionally, with coffee and grease combined in the final step (see Preparation below), a heterogeneous mixture forms with the water-based coffee sinking t ...4 KB (700 words) - 17:49, 1 May 2025
- ...una]], [[pork]], [[beef]], [[Chicken as food|chicken]], or [[Guinea pig#As food|guinea pig]], [[marinade|marinated]] in [[Herb|herbs]] and [[spice]]s. Othe ...cal process of production, but not in the ingredients or their baking. The preparation is not only not limited to Peru, but also exists with minimal variants in o ...5 KB (725 words) - 00:43, 27 April 2025
- ...g use of mortaria may also reflect adaptation of existing food preparation techniques to new [[material culture]]s.{{sfn|Cramp|Evershed|Eckardt|2011|pp=1349-1350 ...3 KB (453 words) - 17:35, 3 June 2025
- ...in foods such as meat and seafood.<ref name="Publishing 2005 p. 198"/> The food is typically flipped at least once to ensure that both sides are cooked pro ...eam]]; the force of the steam escaping keeps the oil from soaking into the food.<ref>{{cite web|title=The Difference Between Saute, Pan Fry and Stir Fry|ur ...6 KB (987 words) - 05:21, 12 June 2024
- ...l pit]]. A [[drip tray]] is placed below the food to prevent fat from the food igniting and generating a direct flame. Indirect grilling is designed to c ...known as heat deflectors which can be placed above the fire and below the food grate. ...5 KB (806 words) - 07:11, 12 February 2025
- {{Short description|Art form and applied science to make food ingredients palatable and fit to eat}} ...rge Garcia from Miami, Fla., on food preparation techniques.jpg|thumb|Food preparation at the Naval Air Station, [[Whidbey Island]], Washington state]] ...16 KB (2,248 words) - 22:59, 22 November 2024