0_Wizard
Does cooking always require heat?
Cooking or cookery is the art, technology, science and craft of preparing food for consumption with or without the use of heat.
chosen_Cooking_0
Cooking
chosen_topic_0_Cooking
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.
Induction cooking
Induction cooking heats a cooking vessel by magnetic induction, instead of by thermal conduction from a flame, or an electrical heating element. Because inductive heating directly heats the vessel, very rapid increases in temperature can be achieved. In an induction cooktop ("induction hob" or "induction stove"), a coil of copper wire is placed under the cooking pot and an alternating electric current is passed through it. The resulting oscillating magnetic field induces a magnetic flux which repeatedly magnetises the pot, treating it like the lossy magnetic core of a transformer. This produces large eddy currents in the pot, which because of the resistance of the pot, heats it.
Solar thermal collector
A solar thermal collector collects heat by absorbing sunlight. A collector is a device for capturing solar radiation. Solar radiation is energy in the form of electromagnetic radiation from the infrared (long) to the ultraviolet (short) wavelengths. The quantity of solar energy striking the Earth's surface (solar constant) averages about 1,000 watts per square meter under clear skies, depending upon weather conditions, location and orientation. The term "solar collector" commonly refers to solar hot water panels, but may refer to installations such as solar parabolic troughs and solar towers; or basic installations such as solar air heaters.
Epoxy
Epoxy is either any of the basic components or the cured end products of epoxy resins, as well as a colloquial name for the epoxide functional group. Epoxy resins, also known as polyepoxides, are a class of reactive prepolymers and polymers which contain epoxide groups. Epoxy resins may be reacted (cross-linked) either with themselves through catalytic homopolymerisation, or with a wide range of co-reactants including polyfunctional amines, acids (and acid anhydrides), phenols, alcohols and thiols. These co-reactants are often referred to as hardeners or curatives, and the cross-linking reaction is commonly referred to as curing.
Rice cooker
A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. Complex rice cookers may have many more sensors and other components, and may be multipurpose. The term rice cooker formerly applied to non-automated dedicated rice-cooking utensils, which have an ancient history (a ceramic rice steamer dated to 1250 BC is on display in the British Museum). It now applies mostly to automated cookers. Electric rice cookers were developed in Japan, where they are known as pressure cookers .
Compressed air energy storage
Compressed air energy storage (CAES) is a way to store energy generated at one time for use at another time using compressed air. At utility scale, energy generated during periods of low energy demand (off-peak) can be released to meet higher demand (peak load) periods. Small scale systems have long been used in such applications as propulsion of mine locomotives. Large scale applications must conserve the heat energy associated with compressing air; dissipating heat lowers the energy efficiency of the storage system. Compression of air creates heat; the air is warmer after compression. Expansion removes heat.
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.
1_Apprentice
I think so. Can you think of anything that you'd call cooked without heat?
0_Wizard
Have you ever had a professional chef cook for you?
Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments.
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Cooking
chosen_topic_0_Cooking
White House Executive Chef
The White House Executive Chef is the individual responsible for managing the White House kitchens, and for planning and preparing of all menus and meals for the President of the United States and the First Family, which includes their private meals, their private entertaining, and official state functions at the White House in Washington, D.C., in the United States. Beginning with George Washington, slaves prepared food for American presidents, First Families, and for social gatherings. Although slavery ended in the United States after the American Civil War, African Americans continued to provide nearly all the cooking in the White House kitchen.
Wilbur Mitcham
Wilbur Mitcham (December 10, 1923 - June 15, 2003) was an internationally renowned southern chef from Macon, Georgia. Mitcham was married for over 60 years to Annie Mae Leonard. He supported her and his 13 children until his untimely demise on Fathers Day in 2003. Mitcham briefly served in the U.S. Army as a field artilleryman during World War II but was medically discharged due to health reasons. Upon his discharge from the Army he went to New York City where he learned his culinary skills as an understudy to a famous Asian Chef cook. Mitcham returned to Macon and landed a position as a short order cook with Len Berg's Restaurant in 1943.
Smart-M3
Smart-M3 is a name of an open-source software project that aims to provide a "Semantic Web" information sharing infrastructure between software entities and devices. It combines the ideas of distributed, networked systems and semantic web. The ultimate goal is to enable smart environments and linking of real and virtual worlds. The key idea in Smart-M3 is that devices and software entities can publish their embedded information for other devices and software entities through simple, shared information brokers - a "push"-based information sharing model rather than specific publish-subscribe. The understandability of information is based on common ontology models common data formats.
The Art Institute of California – San Diego
The Art Institute of California – San Diego is a nonprofit institution owned and operated by Dream Center Education Holdings (DCEH), LLC, which offers programs in Advertising, Culinary Arts, Game Art & Design, Graphic Design, Fashion Design, Fashion Marketing & Management, Interior Design, Media Arts & Animation and Web Design & Interactive Media. The campus is located in the middle of San Diego's Mission Valley. The school, located at 7650 Mission Valley Road in San Diego, California, houses many PC and Mac labs to facilitate industry style art creation. Professional skills kitchens are also available for culinary students.
Food Fighters (TV series)
Food Fighters was an American reality based cooking television series hosted by Adam Richman that pits a home chef against five professional chefs in a series of cooking competitions for a chance to win up to $100,000. The series premiered July 22, 2014 on NBC as a summer replacement series. On January 21, 2015, NBC renewed the show for a second season. The second season premiered July 2, 2015 and concluded September 3, 2015. In season one, new episodes aired every Tuesday at 8 p.m. ET, while in season two new episodes aired every Thursday at 8 p.m. ET. A third season was not announced by NBC, and as of July 2016, the show is no longer listed by the network as a current show.
Iron Chef America
Iron Chef America is an American cooking show based on Fuji Television's "Iron Chef", and is the second American adaptation of the series, following the failed "Iron Chef USA". The show is produced by Food Network, which also carried a dubbed version of the original "Iron Chef". Like the original Japanese program, the program is a culinary game show. In each episode, a new challenger chef competes against one of the resident "Iron Chefs" in a one-hour cooking competition based on a secret ingredient or ingredients, and sometimes theme. The show is presented as a successor to the original "Iron Chef", as opposed to being a remake.
Carmen Ramírez Degollado
Carmen Ramírez Degollado (born 1940, Xalapa) is an internationally recognized expert on traditional Mexican food, head of the El Bajío restaurants located in Mexico City. She grew up in the rural area of Xalapa, Veracruz with no intentions of becoming a restaurateur. However, when her husband died in 1981, she took over the restaurant he founded and expanded it adding dishes from her native Veracruz and other Mexican states along with the carnitas and barbacoa that he made. Carmen’s international recognition began when she accompanied her daughter who went abroad to study to become a professional chef.
1_Apprentice
I haven't ever had a personal chef, no. Though I did get to sit at a chef's table in a restaurant once. That was really fun!