Category: Cooking Methods & Styles – A to Z

Cajun Smothered Potatoes with Sausage

Smothering

Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana.

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Cağ Kebabı

Cağ kebabı is a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey’s Erzurum Province.

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Index – Cooking Methods & Styles

There are a number of cooking methods and styles used in our recipes or referenced in our world cuisine pages. This is the sub-index for the cooking methods and styles that we have listed in the glossary.

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A cook sautés onions and green peppers in a fry pan.

Sauté

Sautéing is a method of cooking food, that uses a small amount of oil or fat in a shallow pan over relatively high heat.

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Dak-hanmari

Baeksuk

Baeksuk is a Korean culinary term referring to dishes made by boiling or steaming meat or fish thoroughly without seasonings.

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Opor Ayam

Opor

Opor is a type of dish cooked and braised in coconut milk from Indonesia, especially from Central Java. In Indonesia the term opor refers to the method of cooking in coconut milk.

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Horno

Horno is a mud adobe-built outdoor oven used by Native Americans and early settlers of North America.

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North Carolina Barbecue

Within the state of North Carolina (and generally, in the South), the term barbecue refers to slow-cooked pork which is slow-cooked over coals using hickory wood, or other select woods may be used.

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Méchoui

In the cuisine of Northern Africa, Méchoui is a whole sheep or a lamb spit roasted on a barbecue.

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Barbacoa

Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term barbecue derives.

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Carolina-style

Carolina style

Carolina style refers to an established set of condiments for hot dogs and hamburgers, originating in the Coastal Plain and Piedmont regions of North Carolina.

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Döner meat being sliced from a rotating spit in Istanbul (2012).

Döner Kebab

Döner kebab is a type of Turkish kebab, made of meat cooked on a vertical rotisserie. Similar dishes cooked on a vertical rotisserie are the Arab shawarma, Greek gyros, and Mexican Al pastor.

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Kālua

Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word kālua, which literally means “to cook in an underground oven”, may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at luau feasts.

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Flambe

Flambé

Flambéing is often associated with tableside presentation of certain liqueur-drenched dishes, such as Bananas Foster or Cherries Jubilee, when the alcohol is ignited and results in a flare of blue-tinged flame.

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Jangdokdae at Gyeongbok palace in Seoul

Jangdokdae

Jangdokdae (Hangul:장독대) or Jangttokttae is an outside space, most frequently a terrace, where a series of jars are gathered.

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