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20 relations: Agaricus bisporus, Clarified butter, Cooking, Cookware and bakeware, Deglazing (cooking), Flambé, Food browning, Frying pan, Pan frying, Rapeseed, Saucier, Sautéed mushrooms, Searing, Smoke point, Stew, Stir frying, Stock (food), Sunflower oil, Sweating (cooking), Wok.
Agaricus bisporus
Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America.
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Clarified butter
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat.
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Cooking
Cooking or cookery is the art, technology, science and craft of preparing food for consumption.
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Cookware and bakeware
Cookware and bakeware are types of food preparation containers, commonly found in a kitchen.
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Deglazing (cooking)
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.
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Flambé
Flambé (also spelled flambe) is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames.
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Food browning
Browning is the process of food turning brown due to the chemical reactions that take place within.
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Frying pan
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods.
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Pan frying
Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan.
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Rapeseed
Rapeseed (Brassica napus), also known as rape, oilseed rape, (and, in the case of one particular group of cultivars, canola), is a bright-yellow flowering member of the family Brassicaceae (mustard or cabbage family), cultivated mainly for its oil-rich seed.
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Saucier
A saucier or sauté chef is a position in the classical brigade style kitchen.
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Sautéed mushrooms
Sautéed mushrooms (French: Champignons sautés au beurre) is a flavorful dish prepared by sautéing edible mushrooms.
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Searing
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms.
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Smoke point
The smoke point also known as burning point of an oil or fat is the temperature at which, under specific and defined conditions, it begins to produce a continuous bluish smoke that becomes clearly visible.
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Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
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Stir frying
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.
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Stock (food)
Stock is a flavored liquid preparation.
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Sunflower oil
Sunflower oil is the non-volatile oil pressed from the seeds of sunflower (Helianthus annuus).
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Sweating (cooking)
Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate.
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Wok
A wok (from Cantonese: 鑊) is a versatile round-bottomed cooking vessel, originating from China.
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Cooking/Sauteeing, Cooking/Sautéing, Restaurant saute, Saute, Sauteed, Sauteeing, Sauteing, Sauté, Sauté pan, Sautéd, Sautée, Sautéed, Sautéed), Sautéeing.
