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Steamed Foods
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. Compared to full immersion in boiling water, steaming can be faster and more energy-efficient because it requires less water and takes advantage of the excellent thermodynamic heat transfer properties of steam. 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 earliest examples of steam cooking have been found in Italy and Sardinia, created during the Bronze Age, and in Cochise Coun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steaming Rice
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. Compared to full immersion in boiling water, steaming can be faster and more energy-efficient because it requires less water and takes advantage of the excellent thermodynamic heat transfer properties of steam. 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 earliest examples of steam cooking have been found in Italy and Sardinia, created during the Bronze Age, and in Cochise County, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Common Era
Common Era (CE) and Before the Common Era (BCE) are year notations for the Gregorian calendar (and its predecessor, the Julian calendar), the world's most widely used calendar era. Common Era and Before the Common Era are alternatives to the original Anno Domini (AD) and Before Christ (BC) notations used for the same calendar era. The two notation systems are numerically equivalent: " CE" and "AD " each describe the current year; "400 BCE" and "400 BC" are the same year. The expression can be traced back to 1615, when it first appears in a book by Johannes Kepler as the (), and to 1635 in English as " Vulgar Era". The term "Common Era" can be found in English as early as 1708, and became more widely used in the mid-19th century by Jewish religious scholars. Since the late 20th century, BCE and CE have become popular in academic and scientific publications on the grounds that BCE and CE are religiously neutral terms. They have been promoted as more sensitive to non-Christia ... [...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 Franc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wagashi
is traditional Japanese confectionery, typically made using plant-based ingredients and with an emphasis on seasonality. ''Wagashi'' generally makes use of cooking methods that pre-date Western influence in Japan. It is often served with green tea. Most of today's wagashi was born during the Edo period (1603–1868). This was a period of peace, economic and cultural prosperity, and increased domestic self-sufficiency in sugar. During the Edo period, a type of wagashi called were made by kneading white bean paste, gyūhi, sugar, yams, and other ingredients, and formed into various colors and shapes based on seasonal flowers, animals, nature, events, customs, and other themes. Definition In Japan, the word for sweets or confectionery, , originally referred to fruits and nuts. Fruits and nuts may be eaten as snacks between meals and served as "sweets" during a tea ceremony. The word ''Wa'' means "Japanese", and ''kashi'' becomes ''gashi'' in compound words, ''wagashi'' there ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi
A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed 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 made up of polysaccharides, Clofibrate, lipids, protein, and water. Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. In terms of starch content, the rice used for mochi is very low in amylose and has 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 , which is made with rice flour instead of pounded rice grains. History Red rice was the original variant used in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microwave Oven
A microwave oven, or simply microwave, is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces Dipole#Molecular dipoles, polar molecules in the food to rotate and produce thermal energy (heat) in a process known as dielectric heating. Microwave ovens heat food quickly and efficiently because the heating effect is fairly uniform in the outer of a homogeneous, high-water-content food item. The development of the cavity magnetron in the United Kingdom made possible the production of electromagnetic waves of a small enough wavelength (microwaves) to efficiently heat up water molecules. American electrical engineer Percy Spencer is generally credited with developing and patenting the world's first commercial microwave oven, the "Radarange", which was first sold in 1947. He based it on British radar technology which had been developed before and during World War II. Raytheon later licensed its patents ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pressure Cooking
A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure. The prototype of the modern pressure cooker was the steam digester invented in the seventeenth century by the physicist Denis Papin. It 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 as well as saving considerable energy. Almost any food that can be cooked in steam or water-based liquids can be cooked in a pressure cooker. Modern pressure cookers have many safety f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Double Boiling
A bain-marie ( , ), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A ''bain-marie'' is also used to melt ingredients for cooking. History The name comes from the French or , in turn derived from the medieval Latin and the Arabic , all meaning 'Mary's bath'. In his books, the 300 AD alchemist Zosimos of Panopolis credits for the invention of the device Mary the Jewess, an ancient alchemist. However, the water bath was known many centuries earlier (Hippocrates and Theophrastus), and the ''balneum Mariae'' attributed to Mary the Jewess was used to heat its contents above , while the bain-marie that continues to be used today only heats its contents up to a gentle heat of less than . Description The double boiler comes in a wide variety of shapes, sizes, and types, but traditionally is a wide, cylindrical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steamers
Steamer may refer to: Transportation * Steamboat, smaller, insular boat on lakes and rivers * Steamship, ocean-faring ship * Screw steamer, steamboat or ship that uses "screws" (propellers) * Steam yacht, luxury or commercial yacht * Paddle steamer, steamboat or ship with a paddlewheel * Steam car, generic term for a car powered by a steam engine * Stanley Steamer, model of steam-powered car * Steam locomotive, locomotive propelled by steam-operated pistons Sports * Steamer Flanagan (1881–1947), Major League Baseball player * Steamer Horning (1892–1982), American football player * Steamer Maxwell (1890–1975), Canadian amateur ice-hockey player * Stan Smyl (born 1958), captain of the Vancouver Canucks, nicknamed "the Steamer" Other uses * Steamer (milk), a flavored milk drink * Steamer (wetsuit), covers the torso and arms and legs * Steamer trunk, a type of luggage * '' The Steamer'', an album by jazz saxophonist Stan Getz * Clothes steamer * Food steamer * Fastb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Epicurious
''Epicurious'' is an American digital brand that focuses on food- and cooking-related topics. Created by Condé Nast in 1995, it is headquartered at the One World Trade Center in Manhattan, New York City, where it is part of the publisher's Food Innovation Group that also includes ''Bon Appétit'', with significant overlap in staff between the two companies. History Launch and early growth (1995–2004) ''Epicurious'' launched on August 18, 1995, as part of CondeNet, a subsidiary of Condé Nast that was created to develop content specifically for the Internet. Under the direction of CondeNet president Rochelle Udell and editor-in-chief Joan Feeney, former executive editor of Mademoiselle (magazine), ''Mademoiselle'', ''Epicurious'' offered recipes, cooking tips and general information on food, wine, and dining out. The site also covered travel at launch and drew from existing content found in Condé Nast properties Gourmet (magazine), ''Gourmet'', ''Bon Appétit'', and ''Condé ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
