A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region.
Taiwanese cuisine has several variations. The earliest known cuisines of Taiwan are that of the Taiwanese indigenous peoples. With over a hundred years of historical development, mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren, Japanese cuisine, and American cuisine. Although southern Fujian cuisine has had the most profound impact.
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature. This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food.
Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.
Haute cuisine or grande cuisine is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. Haute cuisine is characterized by the meticulous preparation and careful presentation of food at a high price.
Scrambled eggs is a dish made from eggs stirred, whipped, or beaten together typically with salt, butter, oil, and sometimes other ingredients, and heated so that they form into curds.
A veggie burger is a hamburger patty that does not contain meat. It can also be referred to the entire burger, including other fillings and buns. It may be made from ingredients like beans, especially soybeans and tofu, nuts, grains, seeds or fungi such as mushrooms or mycoprotein.
Sous vide, also known as low-temperature, long-time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.
Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition, properties and transformations of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures.
The following outline is provided as an overview of and topical guide to food preparation:
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.
Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. Hervé This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer".
Lists of food and beverage topics cover topics related to food and drinks from different points of view. They include lists of foods, beverages, food preparation tools and equipment, food preparation techniques, cuisines and industrial food preparation and distribution operations including breweries.
Anova Culinary is a San Francisco-based smart kitchen company that provides connected cooking appliances, such as sous-vide devices, combination ovens, and vacuum sealers for the home cook. In 2014, the company introduced the first Bluetooth-enabled sous vide cooking device, the Anova Precision Cooker, followed by a Wi-Fi-enabled version in 2015.
Bruno Goussault is a French scientist, economist, inventor, and chef. He is best known for developing and promoting the modern sous-vide method of cooking. Before becoming the Chief Scientist at Cuisine Solutions in 2000, Bruno worked as a consultant helping to create sous-vide cooking manufacturing facilities in the United States, France, Chile, Brazil, and Norway. In 1991, he founded Centre de Recherché et d'Études pour L'Alimentation in Paris to train chefs on the application of sous-vide cooking. In addition to his work with Cuisine Solutions and CREA, Goussault is on the board of the Association of Chemists, Engineers and Managers of Agricultural and Food Industries.
Centre de Recherche et d'Études pour l'Alimentation is a culinary academy and food science think tank that provides training and consultation services for food industry professionals in the sous-vide cooking method, as well as other food-forward techniques. CREA was established in Paris in 1991 by Bruno Goussault and is the service arm of its parent company, Cuisine Solutions.
