A bain-marie, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking.
A wok is a deep round-bottomed cooking pot that originated in China. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as being popular in other parts of the world.
Pressure cooking is the process of cooking food under high pressure steam, employing water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker. High pressure limits boiling, and creates higher cooking temperatures which cook food far more quickly.
Outdoor cooking differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. As a result, campers and backpackers have developed a significant body of techniques and specialized equipment for preparing food in outdoors environments. Such techniques have traditionally been 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.
A kitchen stove, often called simply a stove or a cooker, is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking. "Cookstoves" are heated by burning wood or charcoal; "gas stoves" are heated by gas; and "electric stoves" by electricity. A stove with a built-in cooktop is also called a range.
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.
Induction cooking is performed using direct induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved, and changes in heat settings are instantaneous.
A solar cooker is a device which uses the energy of direct sunlight to heat, cook or pasteurize drink and other food materials. Many solar cookers currently in use are relatively inexpensive, low-tech devices, although some are as powerful or as expensive as traditional stoves, and advanced, large-scale solar cookers can cook for hundreds of people. Because they use no fuel and cost nothing to operate, many nonprofit organisations are promoting their use worldwide in order to help reduce fuel costs and air pollution, and to help slow down deforestation and desertification.
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.
The Individual Meal Pack or IMP is one type of field ration used by the Canadian Forces. The IMP is designed so that a continuous diet provides all the nutrition needed to sustain a service-person in the field. The IMP meets Canada's nutrition requirements, with the exception of calcium and folic acid, which are not significant if the consumption period of rations is less than 30 (consecutive) days. IMPs provide 1,200–1,400 calories (5.0–5.9 MJ) per meal.
The following outline is provided as an overview of and topical guide to food preparation:
The Chambers stove is a generic name for several different kitchen cooking appliances sold under the Chambers brand name from 1912 to approximately 1988. Their ranges and stand-alone ovens were known for their patented insulation methods, which enabled them to cook on retained heat with the fuel turned off.
Cooker may refer to several types of cooking appliances and devices used for cooking foods.
Backcountry camping food includes ingredients used to prepare food suitable for backcountry camping and backpacking. The foods differ substantially from the ingredients found in a typical home kitchen. The primary differences relate to campers' and backpackers' special needs for foods that have appropriate cooking time, perishability, weight, and nutritional content.
A thermal cooker, or a vacuum flask cooker, is a cooking device that uses thermal insulation to retain heat and cook food without the continuous use of fuel or other heat source. It is a modern implementation of a haybox, which uses hay or straw to insulate a cooking pot.
Wonderbag is a stand-alone, non-electric insulated bag designed to reduce the amount of fuel required in the cooking of food in developing countries. Instead of being placed on a stove for the duration of the cooking period, food is instead heated to a hot enough temperature then transferred to the Wonderbag, which uses the principle of thermal insulation to continue cooking, and keeps food warm without needing additional fire or heat. Working on the principle of thermal cooking, the Wonderbag is estimated to save up to 30% of the total fuel costs associated with cooking with Kerosene ("paraffin") alone. In developing countries there are numerous advantages for the product, as it immediately helps ease deforestation of natural reserves, and it frees up those who would spend their time gathering the extra wood for fire fuel.
