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
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...
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...
Shallow poaching
Poaching is a moist heat method of cooking by submerging food in some kind of liquid. Poaching involves cooking food in a liquid over gentle...
What is en croute?
The French term, en croute is a dish wrapped in pastry dough and baked, said esp. of meats pâté en croute. Many items can be stuffed inside....
Stewing: A Timeless Method for Tender, Flavorful Meals
Stewing is a versatile and ancient cooking method that involves slow-cooking small, uniform pieces of meat and vegetables fully submerged in...
Flavonoids: Natural Compounds for Health and Disease Prevention
-
Flavonoids are a diverse group of plant-based secondary metabolites, primarily consisting of a benzopyrone structure with various phenolic or polyphenolic ...