Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production.
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked.
Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining also known as fermenting and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish and salt-cured meat. Vegetables such as runner beans and cabbage are also often preserved in this manner.
Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with nomadic cultures such as the Berbers of North Africa, the Arab Bedouins, the Plains Indians, pioneers in North America, and indigenous tribes in South America. These methods have been refined in modern times for use during recreational outdoors pursuits, by campers and backpackers.
Food storage is a way of decreasing the variability of the food supply in the face of natural, inevitable variability. It allows food to be eaten for some time after harvest rather than solely immediately. It is both a traditional domestic skill and, in the form of food logistics, an important industrial and commercial activity. Food preservation, storage, and transport, including timely delivery to consumers, are important to food security, especially for the majority of people throughout the world who rely on others to produce their food.
A slow cooker, also known as a crock-pot, is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soups, stews and other dishes.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.
The following outline is provided as an overview of and topical guide to food preparation:
Suancai is a traditional Chinese pickled Chinese cabbage or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used and the method of production.
A root cellar, fruit cellar or earth cellar is a structure, usually underground or partially underground, used for storage of vegetables, fruits, nuts, or other foods. Its name reflects the traditional focus on root crops stored in an underground cellar, which is still often true; but the scope is wider, as a wide variety of foods can be stored for weeks to months, depending on the crop and conditions, and the structure may not always be underground.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
The cuisine of Iceland has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter due to the fact that Iceland has traditionally been inhabited only near its coastline. Popular foods in Iceland include skyr, hangikjöt, kleinur, laufabrauð, and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót; it includes a selection of traditionally cured meat and fish products served with rúgbrauð and brennivín. The flavors of this traditional country food originate in its preservation methods: pickling in fermented whey or brine, drying, and smoking.
A flowerpot, planter, planterette or plant pot, is a container in which flowers and other plants are cultivated and displayed. Historically, and still to a significant extent today, they are made from plain terracotta with no ceramic glaze, with a round shape, tapering inwards. Flowerpots are now often also made from plastic, metal, wood, stone, or sometimes biodegradable material. An example of biodegradable pots are ones made of heavy brown paper, cardboard, or peat moss in which young plants for transplanting are grown.
Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.
A pickled cucumber is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for some time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.
Philippine ceramics refers to ceramic art and pottery designed or produced as a form of Philippine art.
