Explore: Boiling (cookery)

The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its

below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs. Eggs

– 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, The Art of Cookery Made Plain and Easy, published in 1747

milk or fortified wine. Later, recipes became more elaborate. In 1845, cookery writer Eliza Acton wrote the first recipe for a dish called "Christmas

October 2022. Retrieved 26 April 2020. Leach, Helen M. (2010). "Maori cookery before Cook". In Leach, Helen M. (ed.). From Kai to Kiwi Kitchen. Dunedin:

Cooking, also known as cookery, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques

with a recipe for "a Currey the Indian Way" in Hannah Glasse's The Art of Cookery Made Plain and Easy. Anglo-Indian cuisine was documented in detail by the

used in research, but boiling is not one of these. Depending on the species of duck, some eggs used for balut would be boiled within the last half or

used stone boiling to produce nut oil, bone grease, and cook vegetable and meat stews. While the process is fuel-intensive, stone boiling, according to

and flour. Sometimes, the dressing is actually boiled but more often, it is gently cooked over boiling water in a double boiler. It was used in salads