Historic texts
The origin of many modern dishes can be traced back to ancient times but there are very few surviving texts, that deal with cooking, written before the year 1000 AD. In many cases where texts exist the recipes and directions they provide are little more than guidelines and assume much knowledge on the part […]
Food is more than fuel, and eating should be a pleasure, appealing to all the senses. This page considers some basic principles.
Sight
The appearance of food can be a major contribution to enjoyment. Arrange the food on the serving with the same care you would use in creating a work of art, balancing colors and forms […]
Stir-frying involves frying food quickly over very high heat in an oiled pan. While stir-frying, you generally stir continually. A special slope-sided pan called a wok is designed for stir-frying.
Here are some tips:
-Make sure all ingredients are prepared before you begin stir-frying.
-Heat the wok on medium-high or high heat at least one minute before adding […]
Steaming is the cooking of food by the application of steam. In this cooking process, the food is put into a steamer, which is a cooking utensil that consists of a vessel with a perforated bottom placed over one containing water. As the water boils, steam rises and cooks the food in the upper, or […]
Simmering, or stewing, is a modification of boiling. By this method, food is cooked in liquid at a temperature below the boiling point, or anywhere from 185 to 200 degrees Fahrenheit (85-95 Celsius). Water at the simmering point always moves gently–never rapidly as it does in boiling. Less heat and consequently less fuel are required […]
Smoking is a slow form of cooking that can pack in more flavour than probably any other form. It involves soaking the ingredient, whether it be fish, meat or some vegetables, in the smoke of an aromatic wood. The question is though, how can you do it at home.
Building a smoker is not a complicated […]
Sautéing is browning food first on one side and then on the other in a small quantity of fat or oil. When sautéing, which is a type of frying, the fat is placed in a shallow pan, and when it is sufficiently hot, the food is put into it. When cooking, the fat should not […]
Salting is a technique to preserve food, it was popular before modern refridgeration. To salt a food item is very simple, just pack salt around it and put it in a cool dry place. Depending on how much salt is used the food could last for a few months to a few years, and the […]
Roasting is high-heat baking with very little moisture. Roasted foods get drier and browned on the outside, which keeps most of the moisture from being cooked out of the food. Meats and vegetables are good roasted. A typical roasting temperature is 425-450 degrees Fahrenheit.
You can either roast in an oven or over an open fire. […]
Poaching is a method of cooking that employs a liquid, usually a small amount, that is hot but not actually bubbling. The ideal temperature is between 160F and 180F. The cooking liquid is often water, but broth, stock or juice can also be used.
Delicate foods such as fish, eggs out of the shell, or fruits […]