The Art of Cooking
Chauffant
This is the term that describes a pot of boiling (possibly salted) water into which previously blanched or cooked food such as pasta is reheated.
The term comes from the French word for hot cloud.
Chauffant
Newer Post
Older Post
Home
Popular articles
What are the effects of stewing?
Stewing involves cooking food in hot water the temperature of which is kept below its boiling point. The operation continuing for a long tim...
The Intricacies of Caramelization: A Culinary Alchemy
Caramelization, an intricate process within the realm of sugar cooking, unveils a fascinating transformation with each increment of heat app...
Spit roasting chicken
Roasting on a spit is an ideal way to cook a small turkey or a couple of chickens. The earliest colonists in New England spit-roasted a huge...
General rules for deep frying chicken
Because chicken and turkey are lean, tender meats cooking in fat is an appropriate and popular way to prepare them. Deep fried chicken is c...
Chauffant
This is the term that describes a pot of boiling (possibly salted) water into which previously blanched or cooked food such as pasta is rehe...
Vitamin K: Essential Nutrient and Deficiency Factors
-
Human intake of vitamin K is crucial for various bodily functions, sourced primarily from diets and intestinal bacterial synthesis. Vitamin K deficiencies ...
Clostridium perfringens: Understanding and Managing Gastrointestinal Infections
-
Gastrointestinal infections caused by *Clostridium perfringens*, termed enterotoxemias, exhibit a significant impact across various mammalian species, unde...
William Harvey and the Revolution of Blood Circulation
-
William Harvey, a pioneering figure in the history of medicine, was born on April 1, 1578, in Folkestone, Kent, to a family of merchants. Educated initiall...