Armed Polite Society
Main Forums => The Roundtable => Topic started by: digitalandanalog on April 13, 2009, 12:30:16 AM
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In an exercise of vocabulary for my children I have been trying to get them (and myself) to think of all of the ways to "cook" food. Any kind of food.
We have a list of several words with at least on questionable.
Here is where we stand... (Sorry if some are misspelled)
Baked
Boiled
Broiled
Sauteed
Fried
Roasted
Jerky...Salted and/or air dried
Pickled
Rotisserie
BBQ
Smoked
Steamed
Slow cooked...ala crock pot type cooking...low heat for a long time
Toasted
?Creamed?
Raw
Blackened
Microwaved...I know it is an "oven", but it isn't the same as a regular oven.
Poached
Canned
Pressure (cooked)
Grilled...flat top or or open flame
Stewed
Braised
Al Dente
Any we are missing? The longer the list, the better.
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Blanched
Simmered
Seared
You might do some variations on certain themes, like pan-fried, deep fried, par-boiled, etc.
I think al dente is more of a degree of cooked like medium rare or well done.
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Electrocuted. :O
Actually, I remember having a hot dog cooker that cooked the 'dogs by running an electric current through them - their own resistance caused them to heat up and cook.
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salt-crusting
sous-vide (cooked for very long time at very low temperature under vacuum)
hot dry frying (salt or sand)
Aww heck.... instead of trying to remember everything I've tried or had, go here:
http://en.wikipedia.org/wiki/Category:Cooking_techniques
That should have everything.
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burned
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caramelized
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Soaked in lye.
Salted and left out in the sun to putrefy while capturing the drippings.
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ferment or fermented
rice or riced- (like potatoes)
dehydrate/rehydrate
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Joan d'Arc'ed.
Also known as destroying a steak by cooking it well done.
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Joan d'Arc'ed.
Also known as destroying a steak by cooking it well done.
nice.. I'll have to remember that when my wife complains I don't cook her steak done enough.
She'll buy 1-1.5" steak at the store, then expect me to cook hers well done with out burning it. I keep telling her when you buy steaks that thick you can't expect them to be well done on the grill with out being a mass of charcoal.
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Mtnbkr's wife won't eat anything unless it's burned to a crisp.
One day we were cooking on the grill and I dropped a piece of lump hardwood charcoal on her plate and told her her steak was ready...
Mtnbkr laughed, Mrs. Mtnbkr looked around to make sure Abby wasn't watching then gave me the finger. :D
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Mtnbkr's wife won't eat anything unless it's burned to a crisp.
One day we were cooking on the grill and I dropped a piece of lump hardwood charcoal on her plate and told her her steak was ready...
Mtnbkr laughed, Mrs. Mtnbkr looked around to make sure Abby wasn't watching then gave me the finger. :D
Also why do people spend the $$$ on a porterhouse only to cook it well done? Go with a flank steak or round steak if you want a well done steak.
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Back to the OP.
Another way to cook is via acid, such as Ceviche. That is fish marinated in lime juice which "cooks" the fish.
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SWMBO make pancakes BSD
burned side down
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Mrs. G-98 won't eat a steak until it's ruin't (imitate Texas drawl).
She won't eat hot dogs until they're so charred one can write with them.
I make her cook her own tenderloin and Filet Mignon. I can't stand to watch. =(
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Soaked in lye.
Wouldn't that be poisonous?
Poison isn't food...unless you feed it to pests =D
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Let's not forget sushi.
Not exactly cooking, but certainly food preparation at its finest.
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Wouldn't that be poisonous?
Poison isn't food...unless you feed it to pests =D
That's actually a way of preparing food, not really cooking it.
Hominy is soaked in lye to loosen the outer hulls so they can be washed off.
Pretzles are soaked in a lye solution to gelatinize the outside layer of starches on the dough. That promotes deep browning and crispness.
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Joan d'Arc'ed.
Also known as destroying a steak by cooking it well done.
Just the way I like it!!
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Just the way I like it!!
Mrs. Scout just rolls her eyes when I order steak.....
Waiter: ....and how would you like your steak sir ?
Me: Scared with a Flashlight.
=D =D
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Just the way I like it!!
Seriously, why do you hate America?
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There are but two ways to cook:
Right
Wrong
jb
ps: technically inaccurate. There's one right way and many, many wrong ways.
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grind, chop, puree, liquefy, mix, mince, cream, shred, beat, grate, whip, blend, ice crush
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grind, chop, puree, liquefy, mix, mince, cream, shred, beat, grate, whip, blend, ice crush
Sounds like an S&M dungeon.
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grind, chop, puree, liquefy, mix, mince, cream, shred, beat, grate, whip, blend, ice crush
I see HT is reading off his blender...... =D
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osterizer FTW
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Fricassed.
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Fricassed.
Is that how they make hotdogs? Take the frickin' asses and shove them in a intestinal casing.
I think you are looking for fricasseed
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Also why do people spend the $$$ on a porterhouse only to cook it well done? Go with a flank steak or round steak if you want a well done steak.
Actually, most times, SWMBO is just as happy with flank or round steak. It's not big deal, I put hers on till it's ready to be turned, then I put mine on. By the time hers is ready, so is mine.
Chris
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Fermenting
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If I have this right, and I'm not bothering to go look, the whole corn - lye process is called nixtamalization.
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Fermenting, or mold:
http://www.buriedmirror.com/latest/2007/10/11/huitlacoche/
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2F4.bp.blogspot.com%2F_7qrC24MxaYY%2FSW-88m8QboI%2FAAAAAAAABNc%2FqiDQblajclM%2Fs400%2Fopencan300dp2.jpg&hash=094ba3cecde20b83b152ee9f46c6f62a99b1bce8)
Yumm-O!
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I'm making Mom my special macaroni and cheese tonight for dinner.
YUM!
Oh, and no mold... :D
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what's the term for making balut eggs?
http://en.wikipedia.org/wiki/Balut_(egg)
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To be honest I had no clue what fricasseed ment or how to fricassee something. Little google fu and I found this recipe. Sounds like something to try with an old rooster or laying hen.
Fricasseed Chicken.
For this the fowls need not be as tender as for roasting. Clean, wash, and cut up, and place for half an hour in salt water. Then put into a pot, with half a pound of salt pork, and cover with cold water. Cover the pot, let them heat very slowly, and then stew for over an hour, or much longer if the chickens are tough. Take care to cook very slowly; rapid boiling toughens them. When tender add a small onion or two, some parsley and pepper. Cover again, bring to a boil, and stir in a cupful of milk, to which are added two beaten eggs and two tablespoonfuls of flour. Boil up, and add a large spoonful of butter. Place the chicken in a deep dish, pour the gravy over it, and serve. In all cases where beaten egg is added to a hot liquid, it is best first to drop a little into the egg, beating while doing so, to heat it gradually, and prevent it curdling, as it will if thrown suddenly into hot liquor.
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fermentation =/= mold
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whats it called when the swedish make that rotten fish stuff?
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whats it called when the swedish make that rotten fish stuff?
Surströmming. It's made by fermenting the fish in brine.
I'll pass on it, thanks.
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Compare that to Lutefisk...
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Garum.
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You people are just making up words now!
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Joan d'Arc'ed.
Also known as destroying a steak by cooking it well done.
In Rouen, France there's a copper cap in the ground marking the location of the stake she was tied to when they burned her. Across the street, in a display of tastelessness uncharacteristic of the French, one may dine at the Joan of Arc Steakhouse.
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Compare that to Lutefisk...
Judging by the description, not quite as nasty as Surströmming, but I'll take a pass on it, too.
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You people are just making up words now!
With a vocabulary such as mine, I don't have to make things up. ;)
"Garum
Ga"rum\ (g[=a]"r[u^]m), n. [L., fr. Gr. ga`ros.] A sauce made of small fish. It was prized by the ancients. "
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How about hot-plating your leftovers from earlier, in the lab at 3 am on the night before a deadline?
Also pasteurization is a cooking method I believe.
I can think of multiple ways of vaporizing food. =D
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Some of those "cooking methods" fail the basic test of actually producing food.
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what about freeze drying. like that space ice cream stuff you can get at museums. yum.