be+cooking+in+fat
111Sous-vide — cooking Sous vide (  /s …
112Cast-iron cookware — Cast iron is used for cookware because it is non toxic, has excellent heat retention and diffusion properties, and is easy to mold. Cast iron cookware is either bare or enameled. Bare cast ironBare cast iron vessels have been used for cooking for …
113Chicken (food) — Chicken Oven roasted rosemary and lemon chicken Dish details …
114Regional cuisines of medieval Europe — The regional cuisines of medieval Europe were the results of differences in climate, political administration and religious customs that varied across the continent. Though sweeping generalizations should be avoided, more or less distinct areas… …
115Macrobiotic diet — Biologically based alternative and complementary therapy edit Chinese food therapy Herbalism Macrobiotic diet Natural health Orthomolecular medicine NCCAM classifications …
116Sautéing — is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Unlike pan searing, sautés are often finished with a sauce made from the pan s residual fond. Sauter means to jump in French mdash; The method …
117Cookware and bakeware — Pans redirects here. For other uses, see Pan. Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or… …
118Boletus edulis — Boletus edulis …
119Crisco — Cover of the original Crisco cookbook, 1912 Crisco is a brand of shortening produced by the J. M. Smucker Co. popular in the United States. Introduced in June 1911 …
120Charcuterie — (pronounced /ʃɑrˌkuːtəˈriː/, /ʃɑrˈkuːtəri/; French: [ʃaʁkytʁi], from chair flesh and cuit cooked ) is the branch of cooking devoted to prepared meat products such as bacon …
