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Sometimes referred to as cooking en papillote, a French term meaning in paper, this technique involves the placing of food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents. Often referred to as packet cooking, this process seals the contents so the steam from the food being cooked surrounds the foods and mixes with any of the liquids added before sealing, resulting in a more moist texture and juicy flavor. Foods such as fish, poultry, and various meats are often cooked using a bag, packet, or pouch, or food wrap, which in effect is Cooking In Paper.
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Cooking In Paper term - Related Content |
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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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| A common utensil that has been used since early times as a cleaning, prepartion and utility tool for many ocassions associated with food. Believed to be commercially developed ... |
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| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
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| Made from various paper-based materials, paper plates are manufactured to be used for casual dinners, picnics, and any events where the plate is to be discarded. There are a wide ... |
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| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Buckwheat
The three basic techniques for cooking buckwheat with hot liquid are boiling, absorption, and steaming, which ... |
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| Thoroughly rubbing the seasoning mix into the meat takes the place of browning, making this an especially easy roast to prepare. |
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| Slow cooking makes this inexpensive cut tender and flavorful. |
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| The slow cooked goodness of pulled pork, flavored with a spicy and slightly sweet mixture of seasonings, highlights this excellent Southwestern dish. |
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| Classic pulled pork makes a great sandwich that is perfect for feeding a large group. |
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| Fresh raspberries make the sauce a prefect topping for this sweet rice pudding. |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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