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Cooking is an act of preparing food for eating. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools and the skill of the individual cooking.
The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.
Cooking requires applying heat to a food which usually, though not always, chemically transforms it, thus changing its flavor, texture, appearance, and nutritional properties. Cooking proper, as opposed to roasting, requires the boiling of water in a receptable, and was practiced at least since the 10th millennium BC with the introduction of pottery. There is archaeological evidence of roasted foodstuffs, both animal and vegetable, in human (Homo erectus) campsites dating from the earliest known use of fire some 800,000 years ago.
Effects of cooking
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Harissa, mon amour
Thu, 04 Sep 2008 15:26:34 -0700
North Africa's favorite chile sauce is fiery, but also wonderfully nuanced. What's not to love, this September 2007 article asks. This is an ode to harissa. It's replaced my ketchup, my salsa picante, even (gasp) my Louisiana hot sauce. I put it on everything. Well, not exactly everything, but the potent North African chile sauce goes into my bean soups and sandwiches, it spikes my aioli and tops my pizzas. I even take it on road trips, as a kind of food insurance, where it's done wonders for roadside hamburgers and omelets, even stadium Dodger dogs.
Entertaining with an entree-free dinner
Wed, 03 Sep 2008 15:30:14 -0700
The starters will last all night at this small-plates party. You gather with family and friends in the evening as the heat of the day starts to fade and the first cool ocean breezes begin to blow in, thick and sweet as honey. The bright white light of afternoon gradually dims to twilight's shades of blue and gray. In the air hangs the summer garden smells of baked earth and herbs.
Sprinkles is frosted over cupcake newcomer Sprinkled Pink
Thu, 04 Sep 2008 00:00:00 -0700
The Beverly Hills-based chain, which has taken legal action against other rivals, demands a name change by the Montecito bakery. Starting a business is no piece of (cup)cake. Just ask two of the newest bakeries to open in Southern California.
Corn - Using canned corn, tomatoes, green chilies, and chicken broth. Makes fifty servings.
Gumbo - Provides a long list of ingredients for this recipe and makes twenty four servings.
Onion Bisque - Using flour, white wine, chicken stock, cayenne, duck demi glaze, and milk. Makes three fourths gallon.
Bahamian Conch Chowder - Combines bacon, vegetables, and lime pepper sauce. Makes nine to ten gallons.
Baked Potato Soup - Calls for sour cream, bacon grease, cheese, chardonnay, and canned mushroom soup. Yields about two gallons.
Black Bean Soup with Turkey - Using sour cream, dry sherry, vegetables, and herbs. Twenty servings, with nutritional facts included.
Meta Description: [ Turkey recipes, Thanksgiving and holiday recipes, turkey preparation tips, cooking demonstrations, menu ideas and information about the turkey industry for consumers, foodservice professionals, and the media. ]
Black-Eyed Peas and Sausage Jambalaya - Contains rice, hot sausage, veggies, and seasonings. Provides twenty five servings.
Blanc Turkey Chili - Mexican style recipe uses green chiles, sour cream, salsa, and seasonings. Makes twenty servings.
Meta Description: [ Turkey recipes, Thanksgiving and holiday recipes, turkey preparation tips, cooking demonstrations, menu ideas and information about the turkey industry for consumers, foodservice professionals, and the media. ]
Canned Rabbit Stew - Short ingredient recipe using chicken bouillon cubes and vegetables. Makes twenty five quarts.
Carrot and Acorn Squash Soup - Rolled oats, dill, and vegetable broth are combined to make sixteen servings.
Chicken Noodle Soup - Traditional style recipe making eighty servings.
Chilled Cucumber Soup - Calls for dill weed, whipping cream, yogurt, and lemon juice. Makes about one and one half gallons.
Chipotle Chicken Vegetable - Spicy recipe using chipotles in adobo sauce with vegetables, making twenty to twenty five servings.
Clam Chowder For 60 - Using sharp cheddar cheese, flour, potatoes, onion, and milk.
Corn Crab Bisque - Calls for chicken base, celery, cayenne pepper, milk, and flour. Makes two gallons.
Cream of Mushroom and Turkey Soup - Using fresh cut ingredients, along with sour cream and milk. Twenty servings.
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Egg Drop Soup - Requires chicken stock, sugar, cornstarch, and green onions. Makes five quarts.
Meta Description: [ Egg Drop Soup Recipe for large crowds or catering. ]
Fresh Tomato Soup ala Terri - Made with flour, sour cream, and dill. Makes twenty four servings.
George Harris' Hot and Sour Celery Soup - Calls for soy sauce, rice wine vinegar, tofu, and jimaca. Makes two gallons.
Hominy Soup with Pork and Lime - Combines tomatoes, flour, dill, and sour cream. Twenty four servings.
Honey Dew Melon Soup - Using bananas, yogurt, sour cream, and white wine. Six quarts.
Hoppin' Pea Soup - Using beer, sausage, ham, and jalapeno peppers. One and one half gallons.
In-Booth Seafood Gumbo - Combines flour, sausage, tomato paste, and bell peppers. Ten quarts.
Jalapeno Potato Soup - Requires chicken broth, sour cream, and green onions. Sixteen to eighteen servings.
Joy's Vegetable Soup - This vegan version makes two gallons using lima beans, jalapeno peppers, okra, and potatoes.
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Legal's Inaugral Fish Chowder - Flour, stock, vegetables, cream, and cheese makes three quarts.
Minestrone Soup - Uses a variety of beans, veggies, and herbs. Makes fifty servings.
Oyster Artichoke Bisque - Recipe using chardonnay, egg yolks, flour, vegetables, and seasonings. Makes two gallons, from Customcatering.net.
Pozolé with Alaska Salmon - Requires leeks, hominy, white wine, salsa, and stock. Fifty servings.
Recipes: Soups A-C - Provides bulk chef style dishes. From Culinary Software Services.
Recipes: Soups D-G - Provides bulk chef style dishes. From Culinary Software Services.
Recipes: Soups H-S - Provides bulk chef style dishes. From Culinary Software Services.
Recipes: Soups T-Z - Provides bulk chef style dishes. From Culinary Software Services.
Shrimp Bisque - Calls for fish stock, brandy, sherry, and heavy cream. Makes twenty servings.
Soup Turkey Recipes - Provides a selection including chowders, cassoulet, enchilada, creamy, and smoked with wild rice. Provides nutrition facts. From EatTurkey.com.
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Tomato Soup with Fresh Basil - Combines filets with honey, cornstarch, white wine, and stock. Makes two gallons.
Turkey and Andouille Gumbo - Using white wine, stock, bell peppers, celery, and onion. Thirty six servings.
Turkey Minestrone - Italian style recipe making twenty servings from EatTurkey.com.
Meta Description: [ Turkey recipes, Thanksgiving and holiday recipes, turkey preparation tips, cooking demonstrations, menu ideas and information about the turkey industry for consumers, foodservice professionals, and the media. ]
Turkey Noodle Soup - Traditional recipe making twenty servings.
Meta Description: [ Turkey recipes, Thanksgiving and holiday recipes, turkey preparation tips, cooking demonstrations, menu ideas and information about the turkey industry for consumers, foodservice professionals, and the media. ]
Vichyssoise - Combines white wine, milk, whipping cream, potatoes, and chicken base. Five quarts.
Meta Description: [ Vichyssoise Recipe best Cajun ]
ZEUS Quantity Recipes - Presents a collection of soups. Each makes five gallons.
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