Alokaexplorer Food

History of kimchi  Kimchi (/ˈkɪmtʃiː/; Korean: 김치; RR: gimchi; pronounced [kim.tɕʰi]) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood).Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. Clockwise from top left:  kkakdugi ,  pa -kimchi ,  yeolmu -kimchi ,  dongchimi ,  nabak -kimchi ,  mul -kimchi There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include baechu-kimchi, kkakdugi, chonggak-kimchi, and oi-sobagi. Traditionally, winter kimchi, called gimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing...

 Noodles  Noodles are a type of food typically made from unleavened dough which is rolled flat and cut, stretched, or extruded into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Italian noodles are known as pasta, while Chinese noodles are known by a variety of different names as there is no single unifying concept or terminology for "noodles" within Chinese culture. Additionally, many Chinese foods labeled as "noodles" in the English language are not made from dough but are called "noodles" because they serve a similar culinary role to dough-based noodles. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. T...

Kitchen Cooking Time Safety: Tips to Avoid Accidents and Ensure a Safe Cooking Experience The kitchen is the heart of the home, where delicious meals are prepared and memories are made. However, it can also be a hazardous place if safety precautions are not taken seriously. One of the most critical aspects of kitchen safety is managing cooking time effectively. Whether you’re a seasoned chef or a novice cook, understanding how to handle cooking times can prevent accidents, reduce risks, and ensure a smooth cooking process. In this blog post, we’ll explore essential tips for kitchen cooking time safety, helping you create a safer and more efficient cooking environment. Why Cooking Time Safety Matters Cooking time safety is crucial for several reasons: 1.Prevents Overcooking and Burns: Leaving food unattended for too long can lead to overcooking, burning, and even fires. 2.Reduces the Risk of Foodborne Illnesses: Cooking food for the right amount of time ensures that harmful bacteria a...

 Poached egg A poached egg is an egg that has been cooked outside the shell by poaching (or sometimes steaming). This method of preparation can yield more delicately cooked eggs than higher temperature methods such as boiling. Poached eggs can be found in several dishes. Poached eggs Preparation   An egg being slowly poured into a ring mould in a pot of simmering water The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The ideal poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is considered safe. Broken into the water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk. A chicken egg contains some egg white that may disperse into the poaching...

  History   An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs (usually chicken eggs), fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. Browned omelette with herbs The earliest omelettes are believed to have been cooked in ancient Persia According to Breakfast: A History, they were "nearly indistinguishable" from the Iranian dish kookoo sabzi, a Persian version of a frittata. According to Alan Davidson,the French word omelette (French: [ɔm.lɛt]) came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (Gargantua and Pantagruel, IV, 9) mentions an homelaicte d'oeufs,Olivier d...

  The Ultimate Guide to Vegetable Chopping Styles 1. Dicing Cutting vegetables into small, uniform cubes (1/4 inch or 6 mm) Perfect for soups, stews, salads, and stir-fries Vegetables: onions, carrots, bell peppers, zucchini 2. Slicing Cutting vegetables into thin, uniform slices (1/8 inch or 3 mm) Great for salads, sandwiches, and sautéing Vegetables: cucumbers, tomatoes, bell peppers, zucchini 3. Julienne Cutting vegetables into long, thin strips (1/8 inch or 3 mm thick) Perfect for stir-fries, salads, and garnishes Vegetables: carrots, zucchini, bell peppers, celery 4. Chiffonade Cutting leafy greens into thin, uniform strips Great for salads, garnishes, and sauces Vegetables: basil, spinach, kale, collard greens 5. Mincing Cutting vegetables into small, fine pieces Perfect for sauces, marinades, and dressings Vegetables: garlic, ginger, onions, herbs 6. Batonnet Cutting vegetables into long, thin sticks (1/4 inch or 6 mm thick) Great for snacking, salads, and stir-fries Vegetab...