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Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color.

A cooking appliance that is used to slowly cook meats, poultry and firm textured seafood, such as shrimp, as it rotates continuously over a heat source.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

A device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

Meat that has been cooked for a very short period of time, leaving the center cool and red in color....

Meat that has been cooked for a longer period of time, leaving the center warm and darker in color, while the texture may be somewhat firmer.

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

A process to reduce the toughness of meat fibers in a cut of meat. Tenderizing breaks down the meat fibers and softens the meat, making it easier to chew and more palatable.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

An arrangement of cooked meats placed on a tray to be served as an appetizer. A variety of cold cuts and deli meats are typically arranged with garnishes of vegetables, fruits, cheeses, and greens.

A cooking container that is made of natural clay in a variety of sizes to evenly and slowly cook foods such as meats, poultry, seafoods, and vegetables.

A cooking utensil that creates pressurized steam to cook foods. A traditional pressure cooker consists of a steel pot with an aluminum base, a locking lid containing an airtight seal, and a removable safety valve (on older models) that attaches to the lid or a built-in value with easy to read pressure markings (newer models).

A stew made from lamb and vegetables that is cooked slowly so that the meat is tender and to allow the vegetables to be flavored by the herbs and spices.

A food made popular in the southern U.S. that is made from the small intestines of hogs. The intestines are slow cooked over several hours in an attempt to tenderize the meat and reduce the chewy texture of this organ.

The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables....

A Mexican meat dish that is made with pork and sausage, slowly cooked in a spicy chile sauce and then served in a traditional food wrap such as a tostada, a tortilla or a taco shell.

Refers to a method of cooking that involves long, slow, indirect cooking with low heat, usually in a pit or special cooking chamber that is allowed to fill with smoke to add flavor to the food.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

A meat product that has received injections of solutions such as water, salt and sodium phosphate to season the meat and to keep it from drying out.