0_Wizard
I love to cook and try new techniques and ingredients from all over the world.
Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends.
chosen_Cooking_0
Cooking
chosen_topic_0_Cooking
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
French cuisine
French cuisine consists of the cooking traditions and practices from France. In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote "Le Viandier", one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and "appellation d'origine contrôlée" (AOC) (regulated appellation) laws.
List of Food Wars!: Shokugeki no Soma characters
"" is a manga series written by Yūto Tsukuda and illustrated by Shun Saeki, serialized in "Weekly Shōnen Jump". 27 tankōbon volumes have been released. An anime adaptation has aired 49 episodes over 3 seasons. The story follows protagonist and title character Sōma Yukihira as he transfers to the elite Tōtsuki Culinary Academy, an extremely competitive atmosphere, where only the top 1% of students graduate in. Under the motto "Cooking is Everything", students are judged on their cooking for admission to the academy and in many classes, tournaments and events. Competition may lead to a Shokugeki, a cooking match held in an indoor stadium, where students stake their pride and futures as chefs.
Young at Heart (The X-Files)
"Young at Heart" is the sixteenth episode of the first season of the American science fiction television series "The X-Files". It premiered on the Fox network on February 11, 1994. It was written by Scott Kaufer and series creator Chris Carter, and directed by Michael Lange. The episode featured guest appearances by Dick Anthony Williams, William B. Davis and Alan Boyce, and saw Jerry Hardin reprise his role as Deep Throat. The episode is a "Monster-of-the-Week" story, unconnected to the series' wider mythology. "Young at Heart" earned a Nielsen household rating of 7.2, being watched by 6.8 million households in its initial broadcast; and received mostly negative reviews from critics.
Citizen Kane
Citizen Kane is a 1941 American mystery drama film by Orson Welles, its producer, co-screenwriter, director and star. The picture was Welles's first feature film. Nominated for Academy Awards in nine categories, it won an Academy Award for Best Writing (Original Screenplay) by Herman J. Mankiewicz and Welles. Considered by many critics, filmmakers, and fans to be the greatest film of all time, "Citizen Kane" was voted as such in five consecutive British Film Institute "Sight & Sound" polls of critics, until it was displaced by "Vertigo" in the 2012 poll. It topped the American Film Institute's 100 Years ... 100 Movies list in 1998, as well as its 2007 update.
List of Ranma ½ characters
The "Ranma ½" manga series features a cast of characters created by Rumiko Takahashi. The story revolves around the Japanese teenage boy Ranma Saotome who has trained in martial arts since early childhood. As a result of an accident during a training journey in China, he is cursed to become a girl when splashed with cold water, while hot water changes him back into a boy. Throughout the series Ranma seeks out a way to rid his curse, while his friends, enemies and many fiancées constantly hinder and interfere. Many of the characters are similarly cursed to turn into animals or other creatures when splashed and are skilled in different and unusual types of martial arts.
Elizabeth David
Elizabeth David, CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes. Born to an upper-class family, David rebelled against social norms of the day. In the 1930s she studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Italy, where their boat was confiscated. They reached Greece, where they were nearly trapped by the German invasion in 1941, but escaped to Egypt, where they parted.
1_Apprentice
I love cooking too.  Are you familiar with sous vide?
0_Wizard
Oh, yes. It's cooking where food is vacuum-sealed in a pouch or jar and placed in a water bath for a long time. I've never tried it, have you?
Sous-vide (; French for "under vacuum") is a method of cooking in which food is vacuum-sealed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature.
partner_Sous-vide_0
Sous-vide
partner_0_Sousvide
Sous-vide
Sous-vide (; French for "under vacuum") is a method of cooking in which food is vacuum-sealed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. Three characteristics of sous-vide cooking, each of which developed separately, are low-temperature cooking, containerized cooking that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum.
Home canning
Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to kill the organisms that would create spoilage. While it is possible to safely preserve many kinds of foodstuffs, home canning can expose consumers to botulism and other kinds of food poisoning if done incorrectly. The most common source of food-borne botulism is home-canned foods prepared in an unsafe manner. Safety measures must be taken when performing home canning, since ingestion of toxin in food produced by "Clostridium botulinum" can cause death.
Apple butter
Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large fruit yards) appeared. The production of the butter was a perfect way to conserve part of the fruit production of the monasteries in that region, at a time when almost every village had its own apple-butter producers.
Field ration
A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life. Such meals also prove invaluable for disaster relief operations, where large stocks of these can be ferried and distributed easily, and provide basic nutritional support to victims before kitchens can be set up to produce fresh food.
Diné Bahaneʼ
This story forms the basis for the traditional Navajo way of life. The basic outline of begins with the (Holy Wind) being created, the mists of lights which arose through the darkness to animate and bring purpose to the four (Holy People), supernatural and sacred in the different three lower worlds. All these things were spiritually created in the time before the Earth existed and the physical aspect of humans did not exist yet, but the spiritual did. The First or Dark World, , was small and centered on an island floating in the middle of four seas. The inhabitants of the first world were the four , the two Coyotes, the four rulers of the four seas, mist beings and various insect and bat people, the latter being the Air-Spirit People.
Giorgio Panariello
Giorgio Panariello (born 1960) is an Italian comedian. Originally from Naples (his grandparents were from Torre del Greco), Panariello graduated from a hotel school in Marina di Massa. His classmate was the future" disc jockey," radio and television presenter Carlo Conti. Together they started in the radio and at local venues in Tuscany as impressionists. He immediately gained success with an impersonation of the singer Renato Zero. By the end of the 1970s, he lived in Versilia doing several jobs, he even worked as a waiter in various places including The Shed Cinquale. He created a partnership with others from Versilia including Franco Ginesi, Rino Rivieri, Adolfo Dragon, Mario Bertoncini, Ennio Bongiorni and Umberto musts.
Pressure cooking
Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel known as a "pressure cooker". Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. After use, the pressure is slowly released so that the vessel can be opened safely. Pressure cooking can be used for quick simulation of the effects of long braising. Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker. In 1679, French physicist Denis Papin, better known for his studies on steam, invented the "steam digester" in an attempt to reduce the cooking time of food.
1_Apprentice
It seems like a difficult process for me to try.
0_Wizard
It does seem rather tedious. You have to make sure the temperature is low enough, have the food sealed correctly and pressurized using the vacuum. Traditional cooking is fine for me I think.
Three characteristics of sous-vide cooking, each of which developed separately, are low-temperature cooking, containerized cooking that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum.
self_Sous-vide_3
Sous-vide
self_0_Sousvide
Autoclave (industrial)
Industrial autoclaves are pressure vessels used to process parts and materials which require exposure to elevated pressure and temperature. The manufacture of high-performance components from advanced composites often requires autoclave processing. An autoclave applies both heat and pressure to the workload placed inside of it. Typically, there are two classes of autoclave. Those pressurized with steam process workloads which can withstand exposure to water, while circulating heated gas provides greater flexibility and control of the heating atmosphere. Processing by autoclave is far more costly than oven heating and is therefore generally used only when isostatic pressure must be applied to a workload of comparatively complex shape.
Pressure cooking
Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel known as a "pressure cooker". Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. After use, the pressure is slowly released so that the vessel can be opened safely. Pressure cooking can be used for quick simulation of the effects of long braising. Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker. In 1679, French physicist Denis Papin, better known for his studies on steam, invented the "steam digester" in an attempt to reduce the cooking time of food.
Sous-vide
Sous-vide (; French for "under vacuum") is a method of cooking in which food is vacuum-sealed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. Three characteristics of sous-vide cooking, each of which developed separately, are low-temperature cooking, containerized cooking that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum.
Vacuum tube
In electronics, a vacuum tube, an electron tube, or just a tube (North America), or valve (Britain and some other regions) is a device that controls electric current between electrodes in an evacuated container. Vacuum tubes mostly rely on thermionic emission of electrons from a hot filament or a heated cathode. This type is called a thermionic tube or thermionic valve. A phototube, however, achieves electron emission through the photoelectric effect. Not all electronic circuit valves/electron tubes are vacuum tubes (evacuated); gas-filled tubes are similar devices containing a gas, typically at low pressure, which exploit phenomena related to electric discharge in gases, usually without a heater.
Zero-point energy
Zero-point energy (ZPE) or ground state energy is the lowest possible energy that a quantum mechanical system may have. Unlike in classical mechanics, quantum systems constantly fluctuate in their lowest energy state due to the Heisenberg uncertainty principle. As well as atoms and molecules, the empty space of the vacuum has these properties. According to Quantum Field Theory the universe can be thought of not as isolated particles but continuous fluctuating fields: matter fields, whose quanta are fermions (i.e. leptons and quarks), and force fields, whose quanta are bosons (e.g. photons and gluons).
Tesla coil
A Tesla coil is an electrical resonant transformer circuit designed by inventor Nikola Tesla in 1891. It is used to produce high-voltage, low-current, high frequency alternating-current electricity. Tesla experimented with a number of different configurations consisting of two, or sometimes three, coupled resonant electric circuits. Tesla used these circuits to conduct innovative experiments in electrical lighting, phosphorescence, X-ray generation, high frequency alternating current phenomena, electrotherapy, and the transmission of electrical energy without wires. Tesla coil circuits were used commercially in sparkgap radio transmitters for wireless telegraphy until the 1920s, and in medical equipment such as electrotherapy and violet ray devices.
Diving cylinder
A diving cylinder, scuba tank or diving tank is a gas cylinder used to store and transport the high pressure breathing gas required by a scuba set. It may also be used for surface-supplied diving or as decompression gas or an emergency gas supply for surface supplied diving or scuba. Cylinders provide gas to the diver through the demand valve of a diving regulator or the breathing loop of a diving rebreather. Diving cylinders are usually manufactured from aluminium or steel alloys, and are normally fitted with one of two common types of cylinder valve for filling and connection to the regulator.
1_Apprentice
What is your preferred method of cooking?
0_Wizard
There are so many techniques, but right now since it's summer, grilling is fun. I like to bake more in the winter.
Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends.
chosen_Cooking_0
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction.
Regional variations of barbecue
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be ground, for hamburgers, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. The word "braaivleis" (; ) is Afrikaans for grilled meat. The word "braai" (plural "braais") is Afrikaans for barbecue or grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Barbecue grill
A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal. There is debate over which method yields superior results. Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term "barbacoa" referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue." It was also applied to the pit-style cooking techniques now frequently used in the Southeastern United States.
Barbara Grunes
Barbara Grunes is the author or co-author of 50+ cookbooks. A food consultant and historian, Grunes has also written on food and dining for the "Chicago Sun Times" and food consultant to the State of Illinois. She is well known as an effusive and popular cooking teacher and food writer in the Chicago area. Barbara Grunes is the most published cook book writer in history putting the Midwest on the culinary map and making flour-less chocolate cake a household phrase. Barbara Grunes has written cookbooks on all major subjects, including an entire series on grill cooking featuring Fish on the Grill, Poultry on the Grill, and Beef Lover's Great Grill Book.
Outdoor cooking
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 Beduins, the Plains Indians and pioneers of North America, and have been carried down to and refined in modern times for use during recreational outdoors pursuits. Currently, much of the work of maintaining and developing outdoor cooking traditions in Westernized countries is done by the Scouting movement and by wilderness educators such as the National Outdoor Leadership School and Outward Bound, as well as by writers and cooks closely associated with the outdoors community.
Cuisine of the Midwestern United States
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity. Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. Its culinary profiles may seem synonymous with "American food." Quoted in a 2007 interview with the "Daily Herald", Chef Stephen Langlois, a pioneer in the Midwestern local food movement, described it: "Think of Thanksgiving dinner.
1_Apprentice
I love grilling too!  Do you like to use gas or charcoal?
0_Wizard
Good old fashion charcoal. It's great for cooking meat and vegetables fast with direct heat. Great after a long day.
Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly.
self_Grilling_1
Grilling
self_0_Grilling
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction.
Regional variations of barbecue
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be ground, for hamburgers, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. The word "braaivleis" (; ) is Afrikaans for grilled meat. The word "braai" (plural "braais") is Afrikaans for barbecue or grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi.
Cooking
Cooking or cookery is the art, technology, science and craft of preparing food for consumption with or without the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Barbecue grill
A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal. There is debate over which method yields superior results. Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term "barbacoa" referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue." It was also applied to the pit-style cooking techniques now frequently used in the Southeastern United States.
Barbecue
Barbecue or barbeque (informally BBQ or barby) is both a cooking method and an apparatus/machine. Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that produces little smoke. Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the "barbecue grill" or simply "barbecue"), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal.
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.