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In cooking, a glaze is a glossy, translucent coating applied to the outer surface of a dish by dipping, dripping, or using a brush. Depending on its nature and intended effect, a glaze may be applied before or after cooking.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood.
Fannie published her best-known work, The Boston Cooking-School Cook Book, in 1896. A follow-up to an earlier version called Mrs. Lincoln's Boston Cook Book, published by Mary J. Lincoln in 1884, the book under Farmer's direction eventually contained 1,850 recipes, from milk toast to Zigaras à la Russe.
Aristotle notes that "the poor, having no slaves, would ask their wives or children to serve food." The ancient Greek custom of placing terracotta miniatures of furniture in children's graves gives a good idea of its style and design. The Greeks normally ate while seated on chairs; benches were used for banquets. [28]
Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian (especially Indian) influences. Many dishes include various vegetables , potatoes , yams , bananas and other tropical fruits .
Lovo – A traditional Fijian method of cooking. Food such as meat, fish and vegetables are wrapped in leaves and placed on hot rocks, buried and cooked for several hours. Palusami – Parcels made with taro leaves, filled with thick coconut cream, onions, salt and canned meat. [6] Rourou – Taro leaf stew.
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