GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||
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00:58 Jul 15, 2002 |
Spanish to English translations [Non-PRO] Cooking / Culinary / Cooking | ||||
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| Selected response from: rhandler Local time: 16:22 | |||
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Summary of answers provided | ||||
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4 +4 | Vacuum cooking |
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4 +2 | Pressure Cooker |
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Vacuum cooking Explanation: Literally -------------------------------------------------- Note added at 2002-07-15 01:08:03 (GMT) -------------------------------------------------- Look at these pages: www.ironchef.com/96/96_e13.shtml - 11k www.bchltd.com/English/food.htm - 18k -------------------------------------------------- Note added at 2002-07-15 01:12:05 (GMT) -------------------------------------------------- This is a part of the text at the second site: Vacuum Cooking and Cooling Systems BCH cookers cover a wide variety of cooking, mixing and blending applications, across a whole range of food products. The range includes atmospheric and vacuum pressure cooking systems, which are available from 50kg to 3000kg batch sizes. We also offer a diverse range of optional features, including a versatile agitation system. -------------------------------------------------- Note added at 2002-07-15 02:00:50 (GMT) -------------------------------------------------- Here is some additional information on VACUUM COOKING, obtained from the first site mentioned above: There is a futuristic cooking method called the vacuum method that seals the food in a plastic bag which allows it to be cooked at much lower temperatures. This helps to preserve the natural taste of the food. It was originally designed to be used with foie gras in French cuisine. In the 70s there was controversy over the cooking methods of foie gras, the feeling being that pan frying used too high a heat and destroyed many of the flavor elements of the foie gras. And so the vacuum method was born. |
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