Moist Cooking Methods - Woks Cooking Bramhall.
Moist Cooking Methods
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The process of preparing food by heating it
- The practice or skill of preparing food
- (cook) prepare a hot meal; "My husband doesn't cook"
- (cook) someone who cooks food
- A particular form of procedure for accomplishing or approaching something, esp. a systematic or established one
- method acting: an acting technique introduced by Stanislavsky in which the actor recalls emotions or reactions from his or her own life and uses them to identify with the character being portrayed
- Orderliness of thought or behavior; systematic planning or action
- (method) a way of doing something, especially a systematic way; implies an orderly logical arrangement (usually in steps)
- (A Method) Return to Cookie Mountain is the third full-length album by the American rock group TV on the Radio.
- (of a climate) Rainy
- (moistness) damp: a slight wetness
- (of the eyes) Wet with tears
- (moistly) damply: in a damp manner; "a scarf was tied round her head but the rebellious curl had escaped and hung damply over her left eye"
- Slightly wet; damp or humid
cajun croquettes with rice beans onions on a portobello mushroom with homemade cajun mustard
Cajun cuisine (in French: Cuisine Acadienne) is named for the French-speaking Acadian or "Cajun" immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, skillet cornbread, or some other grain dish, and the third containing whatever vegetable is plentiful or available.
The aromatic vegetables bell pepper, onion, and celery are called by some chefs the holy trinity of Creole and Cajun cuisines. Finely diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine — which blends finely diced onion, celery, and carrot. Characteristic seasonings include parsley, bay leaf, "green onions" or scallions, and dried cayenne pepper.
Acadian refugees, who largely came from what is now modern-day New Brunswick and Nova Scotia adapted their French rustic cuisine to local ingredients such as rice, crawfish, sugar cane, and sassafrass. Cajun cuisine heavily relied on game meats supplemented with rice or corn. Other than African cuisine, French, Spanish and Native American culinary influences can also be detected in Cajun food. Another feature of the cuisine was the frequent use of smoked meats. Smoked meats are a common aspect of many Cajun dishes.
Barbecueing - similar to "slow and low" Texas barbecue traditions, but with Cajun seasoning.
Baking - direct and indirect dry heat in a furnace or oven, faster than smoking but slower than grilling.
Grilling - direct heat on a shallow surface, fastest of all variants; sub-variants include:
Charbroiling - direct dry heat on a solid surface with wide raised ridges.
Gridironing - direct dry heat on a solid or hollow surface with narrow raised ridges.
Griddling - direct dry or moist heat along with the use of oils and butter on a flat surface.
Braising - combining a direct dry heat charbroil-grill or gridiron-grill with a pot filled with broth for direct moist heat, faster than smoking but slower than regular grilling and baking; time starts fast, slows down, then speeds up again to finish.
Boiling - as in boiling of crabs, crawfish, or shrimp, in seasoned liquid.
Etouffee - cooking a vegetable or meat in its own juices, similar to braising or what in New Orleans is called "smothering".
Frying, also known as pan-frying.
Injecting - using a large syringe-type setup to place seasoning deep inside large cuts of meat. This technique is much newer than the onthers on this list, but very common in Cajun Country
Stewing, also known as fricassee.
Deep-frying of turkeys or oven-roasted turduckens entered southern Louisiana cuisine more recently. Also, blackening of fish or chicken and barbecuing of shrimp in the shell are excluded because they were not prepared in traditional Cajun cuisine.
Moist Chocolate Cake Boozy Frosting
200g unsalted butter, softened
50g cocoa powder
? teaspoon brandy (or cognac)
200g icing sugar
1 tablespoon milk
1. In a large bowl, beat the butter with and brandy until creamy.
Add the rest of the ingredients, except the milk, and beat on high speed until smooth and fluffy. Add the milk until your desired consistency is reached
P.S. Cake recipe is on the next picture :)
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