Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin and sugar.
Fish– yellowtail, marlin, skipjack tuna, salmon, trout and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak and meatballs.
The word teriyaki derives from the noun teri. which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles.
The tare is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions.
In North America, any dish made with a teriyaki-like sauce (often even those using foreign alternatives to sake or mirin, such as wine), or with added ingredients, such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. The sauce used for teriyaki is generally sweet, although it can also be spicy. Pineapple juice is sometimes used, as it not only provides sweetness but also brome lain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterwards or using sweet sauce as a marinade are other non-traditional methods of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.
A teriyaki burger is a variety of hamburger either topped with teriyaki sauce or with the sauce worked into the ground meat patty. Teriyaki stir-fry refers to stir frying meat or vegetables in teriyaki sauce.
In the city of Seattle, Washington, a large teriyaki culture emerged in the 1990s. As of 2010, there were over 83 restaurants in the city with “teriyaki” in their name. It has been described as the city’s signature cuisine by some outlets, noting its widespread adoption as a form of fast food.
List of cooking techniques
This is a list of cooking techniques. Cooking is the art of preparing food for ingestiopn, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, with cultural traditions and trends. The way that cooking takes place also depends on the skill and type of training an individual cook has.
This is a comprehensive list of cooking techniques, and includes techniques that are unique to various countries, provinces, states, regions and cultures.
- Amandine– a culinary term indicating a garnish of almonds. Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds.
- Amylolytic process– used in the brewing of alcohol from grains
- Anti – griddle– a kitchen appliance that flash freeze or semi-freezes foods placed on its chilled metal top.
- Backwoods cooking– a method of cooking without the use of utensils that commonly takes place in the backwoods, often in combination with wild or conventional camping
- Baghaar– a cooking technique used in Pakistani cuisine and Indian cuisine in which cooking oil is heated and spices are added to fry. The oil is then added to a dish for flavoring.
- Braising– a combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
- Boasting– a method of cooking chicken and other foods using a pressure fryer and condiments
- Browning– the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning
- Candy making– the preparation of candies and sugar confection made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize
- Caramelization– the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color
- Carry over cooking– the phenomenon that food retains heat and continues to cook even after being removed from the source of heat.
- Casserole– food cooked and served in a casserole dish
- Charbroiling– a commonly used cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both residential and commercial applications for a variety of cooking operations
- Cheesemaking– the craft of making cheese
- Chinese cooking techniques– a set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.
- Red cooking– also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a red color to the prepared food.
- Clay pot cooking– a process of cooking food in a pot made from unglazed & natural clay
- Codding– heating food in water kept just below the boiling point. Coddled egg may be prepared using this method.
- Concasse– to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded dimensions
Counter-serve string with regard to made-to-order Japoneses grain & noodle meals, in addition barbequed vegetables & meat.
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