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Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top.
On the first page of his publication “A Guide to Modern Cookery” (1907), French Chef Auguste Escoffier states that "stocks are the keynote of culinary structure" in French cuisine. A stock or broth is made by simmering water for several hours, to continuously cook added foods such as pieces of meat, meat bones, fish, or vegetables. The slow simmering process transfers flavors, colors, and nutrients to the water, where they blend, and a new ingredient is thus created, the broth or stock.[ citation needed ]
A broth made with meat or meat bones creates a base with concentrated flavors and aromas, even without the addition of salt or herbs or spices. This is what is referred to as a soup base. Stock pots are also used for cooking stews, porridge, boiled foods, steamed shellfish, and many other types of recipes.[ citation needed ]
Stock pots have great versatility, and so they are used for many cooking purposes, and occasionally non-cooking purposes. For example, large stock pots are often used at home to boil clothing, wool, or yarn for color dying. They do not necessarily come in standard sizes. Manufacturers label pot sizes usually by volume (e.g., "12 liters") or sometimes by diameter (e.g., "28 cm").
The most common materials for manufacturing stock pots are stainless steel, aluminum, copper, and enamel (Vitreous enamel) on metal. More expensive types of stock pots have bottoms that are made of layers of different metals, to enhance heat conductivity.[ citation needed ]
A wok is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in that country, and similar pans are found in parts of East, South and Southeast Asia, as well as being popular in other parts of the world.
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.
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.
Pressure cooking is the process of cooking food under high pressure steam and 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.
Nabemono, or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot".
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware.
A Dutch oven or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminum, or ceramic. Some metal varieties are enameled rather than being seasoned, and these are sometimes called French ovens. The international name casserole dish is from the French casserole which means "cooking pot". They are similar to both the Japanese tetsunabe and the sač, a traditional Balkan cast-iron oven, and are related to the South African potjie, the Australian Bedourie oven and Spanish cazuela.
Jambalaya is an American Creole and Cajun rice dish of French, African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice.
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.
Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.
Aspic or meat jelly is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of conventional soup.
The following outline is provided as an overview of and topical guide to food preparation:
Mulukhiyah, also known as molokhia, molohiya, or ewedu, is a dish made from the leaves of Corchorus olitorius, commonly known in English as denje'c'jute,nalta jute, tossa jute. It is used as a vegetable and is mainly eaten in the Levant, Egypt, Sudan, Cyprus, Libya, Tunisia and Algeria. It is called “Saluyot” in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.
Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid. The dumplings are either rolled out flat, dropped, or formed into a ball.
Gopchang-jeongol (곱창전골) or beef tripe hot pot is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. Gopchang refers to beef small intestines, while jeongol refers to a category of stew or casserole in Korean cuisine. Although the dish is mainly based on beef gopchang, other parts of beef innards are also used to give the dish a richer flavor and chewy texture.
Pearà is a traditional Veronese sauce made with bread crumbs, beef and hen stock, beef marrow and black pepper. It is served exclusively together with bollito misto, making Lesso e pearà, a typical dish unique to Verona and its surroundings. It should not be confused with pevarada, a sauce made with chicken livers, with which it only shares the use of pepper.
Hot pot or hotpot, also known as soup-food or steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
