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Steamed
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water or liquid, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley, early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the second earliest examples of steam cooking have been found in Italy and Sardinia, cre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steamed Clams
Steamed clams is a seafood dish consisting of clams cooked by steaming. In the United States, steamed clams are usually made with small soft-shell clams (''Mya arenaria'') called steamers, and sometimes with other shellfish harvested and served along the East Coast and in New England. Hard shell clams, sometimes known as quahogs, can also be steamed. They are categorized by size— the smaller ones are called littlenecks, medium-sized ones topnecks, the larger ones cherrystones, and the largest are simply called quahogs. The clams used for steaming are usually cooked live. If in a hard shell, the clam should be closed when purchased and should open after being cooked. Soft shell clams are open slightly (agape) while alive. Larger chowder clams are not typically used for steaming. Preparation There are many dishes based on steamed clams. In China, steamed clams can be served with eggs. In Thailand, steamed clams are served with lemongrass, ginger, or herbs. In France, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi
is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. The rice used for mochi has a negligible amylose content and a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , but is made by pounding grains of rice, while dango is made with rice flour. History The process of steaming glutinous rice and making it into a paste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wagashi
are traditional Japanese confections that are often served with green tea, especially the types made of ''mochi'', ''anko'' ( azuki bean paste), and fruit. ''Wagashi'' are typically made from plant-based ingredients. History In Japan, the word for sweets, , originally referred to fruits and nuts. With the increasing sugar trade between China and Japan, sugar became a common household ingredient by the end of the Muromachi period. Influenced by the introduction of tea and ''dim sum'', the creation of wagashi took off during the Edo period in Japan. Types * '' Akumaki'': one of the confections of Kagoshima Prefecture * '' Anmitsu'': chilled agar jelly cubes ('' kanten'') served with sweet red bean paste and fruit * '' Amanattō'': simmered azuki beans or other beans with sugar, and dried—amanattō and nattō are not related, although the names are similar. * '' Botamochi'': a sweet rice ball wrapped with ''anko'' (or ''an'', thick azuki bean paste) * '' Daifuku'': ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamboo
Bamboos are a diverse group of evergreen perennial flowering plants making up the subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family. The origin of the word "bamboo" is uncertain, but it probably comes from the Dutch or Portuguese language, which originally borrowed it from Malay or Kannada. In bamboo, as in other grasses, the internodal regions of the stem are usually hollow and the vascular bundles in the cross-section are scattered throughout the stem instead of in a cylindrical arrangement. The dicotyledonous woody xylem is also absent. The absence of secondary growth wood causes the stems of monocots, including the palms and large bamboos, to be columnar rather than tapering. Bamboos include some of the fastest-growing plants in the world, due to a unique rhizome-dependent system. Certain species of bamboo can grow within a 24-hour period, at a rate of almost an hour (equivalent to 1 mm every ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pressure Cooking
Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a ''pressure cooker''. High pressure limits boiling, and creates higher cooking temperatures which cook food far more quickly. The pressure cooker was invented in the seventeenth century by the physicist Denis Papin, and works by expelling air from the vessel, and trapping steam produced from the boiling liquid. This is used to raise the internal pressure up to one atmosphere above ambient and gives higher cooking temperatures between . Together with high thermal heat transfer from steam it permits cooking in between a half and a quarter the time of conventional boiling. Almost any food that can be cooked in steam or water-based liquids can be cooked in a pressure cooker. Modern pressure cookers have numerous safety features to prevent the pressure cooker from holding too much pressure. After cooking, the steam pressure is lowered bac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microwave Oven
A microwave oven (commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer of a homogeneous, high-water-content food item. The development of the cavity magnetron in the UK made possible the production of electromagnetic waves of a small enough wavelength ( microwaves). American engineer Percy Spencer is generally credited with inventing the modern microwave oven after World War II from radar technology developed during the war. Named the "Radarange", it was first sold in 1946. Raytheon later licensed its patents for a home-use microwave oven that was introduced by Tappan in 1955, but it was still too large and expensive for general home use. Sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab
Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting " tail" ( abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all the world's oceans, in freshwater, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. They first appeared during the Jurassic Period. Description Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin, and armed with a pair of chelae (claws). Crabs vary in size from the pea crab, a few millimeters wide, to the Japanese spider crab, with a leg span up to . Several other groups of crustaceans with similar appearances – such as king crabs and porcelain crabs – are not true crabs, but have evolved features similar to true crabs through a process known as carcinisation. Environment Crabs are found in all of the world's oceans, as well as i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry. Dishes Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as '' adana kebabı'' and '' ćevapi''. It may be formed into patties which are then grilled or fried ( hamburger), breaded and fried ('' menchi-katsu'', Pozharsky cutlet), or braised ( Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies and '' böreks'', and also as stuffing. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Steamer
A food steamer or steam cooker is a small kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called steaming. History Food steamers have been used for centuries. The ancient Chinese used pottery steamers to cook food. Archaeological excavations have uncovered pottery cooking vessels known as ''yan'' steamers: a ''yan'' was composed of two vessels, a ''zeng'' with a perforated floor surmounted on a pot or caldron with a tripod base and a top cover. The earliest ''yan'' steamer dating from about 5000 BC was unearthed in the Banpo site. In the lower Yangzi River, ''zeng'' pots first appeared in the Hemudu culture (5000–4500 BC) and Liangzhu culture (3200–2000 BC) and were used to steam rice; ''yan'' steamers were also unearthed in several Liangzhu sites, including 3 found at the Chuodun and Luodun sites in southern Jiangsu. In the Longshan culture (3000– ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steam
Steam is a substance containing water in the gas phase, and sometimes also an aerosol of liquid water droplets, or air. This may occur due to evaporation or due to boiling, where heat is applied until water reaches the enthalpy of vaporization. Steam that is saturated or superheated is invisible; however, "steam" often refers to wet steam, the visible mist or aerosol of water droplets formed as water vapor condenses. Water increases in volume by 1,700 times at standard temperature and pressure; this change in volume can be converted into mechanical work by steam engines such as reciprocating piston type engines and steam turbines, which are a sub-group of steam engines. Piston type steam engines played a central role in the Industrial Revolution and modern steam turbines are used to generate more than 80% of the world's electricity. If liquid water comes in contact with a very hot surface or depressurizes quickly below its vapor pressure, it can create a steam explos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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