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Simmer
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove). Visually a liquid will show a little movement without approaching a rolling boil. Methods and equipments 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 is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some but not all considering that a simmer is as low as . Some modern gas ranges have a simmering burner, which may be a rear burner, supporting a steady low heat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crockpot
A slow cooker, (also known as a crock-pot after a trademark owned by Sunbeam Products, but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soups, stews and other dishes (including beverages, desserts and dips). History Slow cookers achieved popularity in the United States during the 1940s, when many women began to work outside the home. They could start dinner cooking in the morning before going to work and finish preparing the meal in the evening when they came home. The Naxon Utilities Corporation of Chicago, under the leadership of electrical engineer Irving Naxon (born Irving Nachumsohn), developed the Naxon Beanery All-Purpose Cooker for the purposes of cooking a bean meal. Naxon was inspired by a story related ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Law
''Halakha'' ( ; , ), also transliterated as ''halacha'', ''halakhah'', and ''halocho'' ( ), is the collective body of Jewish religious laws that are derived from the Written and Oral Torah. ''Halakha'' is based on biblical commandments ('' mitzvot''), subsequent Talmudic and rabbinic laws, and the customs and traditions which were compiled in the many books such as the ''Shulchan Aruch'' or ''Mishneh Torah''. ''Halakha'' is often translated as "Jewish law", although a more literal translation might be "the way to behave" or "the way of walking". The word is derived from the root, which means "to behave" (also "to go" or "to walk"). ''Halakha'' not only guides religious practices and beliefs; it also guides numerous aspects of day-to-day life. Historically, widespread observance of the laws of the Torah is first in evidence beginning in the second century BCE, and some say that the first evidence was even earlier. In the Jewish diaspora, ''halakha'' served many Jewish communit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sabbath Stew
Sabbath stew was developed over the centuries to conform with Halakha, Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day. Two of the best known sabbath stews are ''hamin'', a Sephardic dish that emerged in Spain, and ''cholent'', an Ashkenazi dish derived from hamin that emerged later in France. Both dishes are based on a mixture of whole grains, meat, beans and potatoes. Both stews are ultimately derived from ''harisa'', a more simplistic, traditional Middle Eastern porridge consisting of just cracked durum wheat berries and meat. Over the centuries various Jewish diaspora communities created their own variations of the dish based on local food resources and neighborhood influence. There are many variations on sabbath stews, which are today staples of both the Sephardi and Ashkenazi kitchens and other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bozbash
Bozbash ( ; ; ) is a traditional meat stew (also described as a soup) that is popular in Armenia, Azerbaijan and Iran. In Azerbaijan, there are varieties of bozbash, such as ''küftə'' (medium- to large-sized meatball) and ''tikə'' (medium to large-size meat cubes) bozbash. History and etymology Bozbash is a word of Azerbaijani origin. It may be derived from Azerbaijani ''boz'' ("light gray") and ''bash'' ("head"), which in turn may point to the light color of the dish when its cooked. The küftə (meatball) version of the dish resembles a gray head when cooked. Bozbash is the Azerbaijani name of the Iranian dish '' abgoosht-e sabzi''. Ghanoonparvar notes that bozbash was introduced "relatively late" into Iranian cuisine; Mirza Ali-Akbar Khan, the chef of Naser al-Din Shah Qajar (1848–1896), was reportedly the first to mention it. He classified it as part of a group of meat stews and soups, often eaten cold. According William Pokhlyobkin Bozbash is the most popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abgoosht
Abgoosht ( ''Âbgušt'', ; literally "meat broth") is an Iranian cuisine, Iranian stew. It is also called dizi (, ), which refers to the traditional stoneware crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened with chickpeas." Preparation Ābgoosht is usually made with Lamb (food), lamb, chickpeas, common bean, white beans, onion, potatoes, tomatoes, turmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas. The ingredients are combined and cooked until done, at which point the dish is strained. The solids are mashed as ''gusht kubideh'' (, literally "mashed meat") which is desired in two stages; First, they eat its juice with pieces of bread or dried bread (for the useful use of dry bread) and the rest of the ingredients are eaten with a meat grinder completely beaten or unbeaten with bread, onions and seasonings such as pickles and vegetables. The popular Azerbaijani dish Piti (food), piti is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khoresh
Khoresh () or Khoresht () is a Persian word that refers to Iranian stews, usually slow-cooked and served with rice. It’s the heart of Iranian cuisine and comes in many varieties, often named after their main ingredients. The word is a substantive of the verb ''khordan'' () "to eat" and literally means "meal". The influence of khoresh extends far beyond Iran’s borders, thanks to centuries of Persian cultural, political, and culinary influence across the region. In Iraq, stews like khoresh bamieh (okra stew) and even fesenjān have become part of local cuisine, especially in areas with close historical and religious ties to Iran. In Afghanistan, similar dishes known as qorma reflect the shared culinary heritage, often featuring the same slow-cooked technique and use of herbs or dried fruits. The Mughal Empire in South Asia, with its Persianized court culture, adopted many Iranian culinary traditions, which can still be seen in the rich, aromatic stews of North Indian and Pak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Cuisine
Iranian cuisine comprises the culinary traditions of Iran. Due to the historically common usage of the term "Name of Iran, Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Ethnicities in Iran, Iranian ethnic groups who have contributed to Iran's culinary traditions. Iran has a rich variety of traditional dishes, and has influenced many other cuisines over the ages, among them List of dishes from the Caucasus, Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Iraqi cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate society, Persianate sultanates that flourished during Islamic rulers in the Indian subcontinent, Musli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cast-iron Cookware
Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast-iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crêpe makers, deep fryers, tetsubin, woks, potjies, and karahi. History In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast-iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking. The term ''pot'' came into use in 1180. Both terms referred to a vessel capable of withstanding the direct heat of a fire. Cast-iron cauldrons and cooking pots were valued as kitchen items for their durability and their ability to retain heat evenly, thus improving the quality of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbonade Flamande
Flemish stew, known in Dutch as stoofvlees () or stoverij and in French as carbon(n)ade flamande,Principia Gastronomica – Carbonnade Flamande (accessed 22 June 2008) is a Flemish (or ) and |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed meat, processed. Beef has a high Environmental impact of meat production, environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous beef cattle, breeds of cattle have been Selective breeding, bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
