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- DictionaryCui·sine/kwəˈzēn/
noun
- 1. a style or method of cooking, especially as characteristic of a particular country, region, or establishment: "much Venetian cuisine is based on seafood"
Cuisine Meaning - Yahoo Recipe Search
Food.comTraditional here means with tomatoes and lemons. Try it with your favorite fish. From Ethnic Cuisine.Food and WineI don’t think I’ve ever been messaged more on social media than when I posted a picture of this fideo in my Instagram stories. The response took me by surprise—I mean, this is true, homestyle Mexican cuisine. Nothing fancy. And that’s why it’s so good.Fideo is Mexico’s version of angel hair pasta, just cut into 1-inch pieces. When we made fideo seco back home, we toasted the pasta and then cooked it in a tomatoey broth, sometimes with vegetables and maybe shredded chicken. In this version, I start with a quick tomato sauce that I borrowed from my fiancé, Philip (it’s the same one we use for pasta and pizza) and added some chipotles to give it a kick.Now, a few secrets that will guarantee that when you make this fideo seco, you’re able to receive all the magic. The key is to blend the sauce until it’s really smooth, and add enough liquid so the sauce is thin enough to be absorbed by the pasta. Think of this like risotto, where you have to stir while liquid is absorbed by the pasta. Stirring is essential to keep the pasta from sticking to the pan and to make sure the sauce gets distributed and absorbed. This is one of those things learned by watching the abuelas in the cocina; it’s not hard, but you have to pay attention. It’s a humble meal that will only work if you watch it closely while making it.And now, the big finish—avocado slices, a drizzle of tart crema Mexicana, fresh cilantro leaves, crumbled queso fresco … maybe a squeeze of lime juice, and you’re in heaven, which for me is right back home in Tijuana. If you’re carb-watching, take a break—this is worth every bite. In fact, the only way this could possibly get any better is by adding more carbs. Like reheating it the next day and making fideo tacos (with corn tortillas, please) or tortas, with the same toppings. Maybe some fresh salsa. Add a Mexican Coca-Cola, and you’re all set. Enjoy!Food and WineSosaties, South African kebabs, are among the most popular dishes at an braai. Lamb sosaties are the national favorite, but beef, pork and chicken are also common. The meat or poultry is marinated in a spicy curry sauce, then grilled until crisp on the outside but still moist and tender inside. The dish has its roots in Malay cuisine (sosatie comes from the Malay words sate, meaning spiced sauce, and sesate, meaning skewered meat); similar dishes are part of the Javanese fijsttafel. More Amazing Lamb RecipesYummlyIf you want a simple introduction to the food of Portugal, saloio bread, or pão saloio, is a tasty way to ease into the cuisine of Northern Portugal. "Saloio" means "peasant" and this traditional bread is often referred to as peasant bread or farmhouse bread that originated in the countryside north of Lisbon in the region of Ponte do Rol. This bread has been around for more than a century, but it's still one of the most popular breads you can buy from a local baker. If you've made bread before, this recipe won't surprise you, but if you're a novice, here's a bit of information beyond the recipe to help you through the steps. ### Simple or Whole Grain This recipe is really two recipes in one. It calls for all-purpose flour and it's mixed and kneaded like you would other homemade breads like sourdough or whole wheat bread. However, once the dough has completed its first rise and has been divided and shaped for the second rise, the recipe gives you the option to knead in rye flakes, sunflower, and sesame seeds. The plain bread is great, but the seeds make the bread a little more... engaging. ### Baking Tips __Pay attention to your yeast's expiration date:__ Unfortunately, yeast doesn't stay "alive" forever. Buying it in bulk to save a buck or two is tempting, but if it sits around too long, it won't do its job of pumping up your bread. Bakers who make bread often buy active dry yeast in a jar, but buying pre-measured packets to use immediately is best for people who don't bake as often. __Make sure your oven is hot:__ This recipe calls for the oven to be preheated to 425 degrees Fahrenheit, which is hotter than everyday recipes like a cake or casserole require. The high heat helps the bread form a crust on the outside and leaves a chewy crumb (the loaf's interior) we expect from "artisan" breads. __Take its temperature:__ Instant-read thermometers are great for bread as well as meat! Artisan breads like this one are deceiving because the crust can be a beautiful brown while the inside is still developing (read: raw). The internal temperature should reach 190 degrees Fahrenheit before you take it out of the oven. This means poking a hole in your bread, but no one will notice and a tiny blemish is better than slicing into undercooked bread. __Resist opening the oven:__ The smell of fresh bread may taunt you, but try not to open the oven too much. Every time the oven is opened, the temperature drops significantly which will extend your baking time. ### Results This heavy rustic bread goes well with soup like the traditional caldo verde made with sausage, greens, potato, but this bread is good enough to eat on its own still warm from the oven. It's also pretty good with a drizzle of olive oil or butter, too.Food.comIka Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Ika means squid, shoga means ginger and yaki means grill or fry. This recipe was given to me by a Japanese friend. I really enjoy squid and this makes a quick dinner or entree. 15 minutes marinating time is included in cooking time. An Australian tablespoon is 20 mls/one Australian tablespoon is 4 US/UK teaspoons)Food NetworkRas el hanout is one of the main spice mixes used in Moroccan, Tunisian and Algerian cuisines. The word “ras el hanout” literally means “head of the shop” in Arabic, referring to the combination of the best spices the seller offers. No two versions of this spice mix are the same since every family and vendor has a favorite ratio of ingredients. This one is our preferred recipe. You can use this aromatic spice blend as a rub on chicken and meat or to add warmth to roasted vegetables, rice, tagines, stews and hearty dishes.YummlyA recipe with portobello mushrooms has a pretty fancy ring to it. But before you skip ahead to the next recipe on your list, we suggest giving this stuffed portobello mushroom recipe a chance. You won’t regret it! First, you probably should know what you’re getting into. A long time ago, portobello mushrooms were part of most farmers’ rejected-mushroom harvest because people didn’t want to buy the large, brown open-capped mushrooms, even though they come from the same strain as the smaller, whiter, closed-cap mushrooms sold at grocery stores. Those more acceptable-looking fungi are called button mushrooms, or in their immature state, crimini mushrooms. So that simply means that portobello mushrooms are older crimini mushrooms. These mushrooms are also thicker and “meatier” tasting that their smaller, less dense relatives. They’re also sturdy, which means they’re easier to grill. That’s where our recipe comes in. Stuffed portobello mushrooms are a savory, filling dish. They’re healthy, too! You can easily serve this recipe as a main course, an appetizer or side dish. It’s that flexible. Our recipe calls for using [Jimmy Dean® Premium Pork Regular Sausage](https://www.jimmydean.com/products/fresh-sausage/roll-sausage/premium-pork-regular-sausage/), which is a rich and mild smoky-flavored sausage. It’s made with a special blend of Jimmy Dean® spices. If you’re craving a little more heat, we suggest trying [Jimmy Dean® Hot Premium Pork Sausage](https://www.jimmydean.com/products/fresh-sausage/roll-sausage/premium-pork-hot-sausage/). And because this recipe is inspired by Italian cuisine, we think that [Premium Italian Pork Sausage](https://www.jimmydean.com/products/fresh-sausage/roll-sausage/premium-pork-italian-sausage/) will help bring out the flavors in the different ingredients, all of which are found in lots of Italian-style recipes.Food52I used to use a large stock pot and following a good culinary education I let the stock simmer, with an occasional bubble rising to the top, slowly letting it reduce for eight hours. Then I found myself filling eight to ten plastic quart containers and stuffing them into the freezer only to have them fall out one morning and break my wife's toe. It was then I realized I needed to do something different. I decided to use a pressure canner/cooker not only to can the stock but to cook it too. What did I have to loose? My only concern was a cloudy stock or worse would the fat emulsify creating a stock that looked like 2% milk. To my surprise it worked beautifully. So the only other things to work out were the specifics. I like my stocks to have certain qualities other than just flavor. I want them to contain gelatin. The stock should jiggle like grandmas green jello and apple salad when the stock is removed from the fridge. I only know of one way to do that and it is by adding feet. Chicken feet, pigs feet or cow will do just fine. Gelatin gives the stock body and mouthfeel. The other thing I like is for it to be neutral, neutral doesn't mean flavorless in this instance. It means if I want to make an Asian, Caribbean or German inspired stock I will do it later using my neutral stock as a base. I don't want to limit the uses of my stock by adding different style cuisine flavors. For that matter if I want a brown stock I can roast a few chicken legs and then I can deglaze with the neutral stock creating an even richer brown stock. You ask why go to all the trouble, well I guess I just don't like limiting myself in the kitchen and it is nice to have home made stock at hand. It is as simple as that.Food.comI have lots of wonderful wild purslane growing in my garden, and apart from adding it to salads, it is extremely useful in keeping the weeds down! Although purslane is rarely seen on our own tables today, this pretty herb has a long and interesting history. English medieval cooks and gardeners loved purslane; in fact, it is often known as the “Elizabethan Salad Herb” in the UK, as it was extremely popular as a form of greenery during that era. I absolutely love it in salads and remember eating it in Cyprus when I lived there – my Turkish Cypriot friends picked it from wasteland where the local Turkish word is Semizotu. It is thought that the genus name, Portulaca, is from the Latin porto and laca meaning ‘milk carrier’ in reference to its milky sap. The species name oleracea is Latin and means ‘potherb’. Native to Persia and India, it was introduced into Europe by Arabs in the 15th century as a salad herb. Purslane makes an excellent edible ground cover and in many countries, it is cultivated as a vegetable, though many unknowingly consider it a weed. It was once believed to offer protection from evil spirits. Purslane is very nutritious and is rich in Vitamin C and alpha linolenic acid (one of the Omega-3 fatty acids).which the body converts into the essential fatty acids known as EPA: almost 3 percent of purslane by weight consists of alpha-, beta-, and gamma-carotene and lutein. Not only is it easy to grow purslane in your home garden, it is hard to keep it from overrunning other plants. When the plants are young, they make a tart but succulent addition to salads with just a little washing and dicing. After the plants are mature, they are best parboiled in salted water for 1-2 minutes before adding them to salads. In New Mexican cuisine, purslane is known as verdolagas, and is commonly fried with onions, added to pinto beans, or used as a herb in potato salads.May 3, 2024 · Cuisine, the foods and methods of preparation traditional to a region or population. Different factors shape cuisine, including climate, which in large measure determines the raw materials that are available to the cook, and economic conditions, which regulate trade in delicacies and imported foodstuffs.
Meaning of cuisine in English. cuisine. noun [ U ] us / kwɪˈziːn / uk / kwɪˈziːn / Add to word list. a style of cooking: French cuisine. See also. haute cuisine. nouvelle cuisine. SMART Vocabulary: related words and phrases. Cookery terms. amandine. au gratin. curdle. Dutched. extra-rare. farci. flambé. mirepoix. mise en place. niçoise. Normande.
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. [1] Etymology [ edit]
Cuisine definition: a style or quality of cooking; cookery. See examples of CUISINE used in a sentence.
6 days ago · 2 meanings: 1. a style or manner of cooking 2. the food prepared by a restaurant, household, etc.... Click for more definitions.
Definition of cuisine noun in Oxford Advanced Learner's Dictionary. Meaning, pronunciation, picture, example sentences, grammar, usage notes, synonyms and more.
1. : a style of cooking. [noncount] I like gourmet/vegetarian/ethnic cuisine. a cooking method used in French cuisine. [count] regional cuisines. a cuisine based on local ingredients. — see also haute cuisine, nouvelle cuisine. 2. [noncount] : food that is cooked in a particular way. This restaurant is famous for its spicy cuisine.
