cooking knowledge base

Chutney vs Pickle vs Relish vs Dip vs Spread vs Sauces

If the dip represents thick sauces served with chips, crackers, tortillas, or Middle Eastern bread, then dumplings and samosas use chutney as a dip. The smooth texture of the dip is achieved by using cream, cheese, onions, spinach, guacamole, avocados, artichokes, apples, pear, or mango; and if you are stuck with Ketchup for your fries, wedges or nuggets, next time try them with a dip. The flavor can surprise you.

 

Key Differences: Chutney vs Pickle vs Relish vs Dip vs Spread vs Sauces

What is braising?

Braising uses a combination of searing and simmering to cook tough cuts of meat, mainly beef and pork, leaving them juicy and tender. It is also suited for mature poultry and fibrous vegetables such as carrot, celery and leeks. 

If you are unsure about the cuts used for braising, remember this simple rule – “most exercised part of the animal is used for braising”.

Here is the list:

What is Poaching?

Poaching is a moist heat cooking technique for cooking delicate food items that can dry up or easily break apart while boiling or simmering. Usually for poaching, egg, fish, fruits, gnocchi and poultry are used. It is a healthy cooking method that uses no oil to flavor or cook the ingredient.

What is simmering?

Simmering is a gentler cooking technique than boiling. In simmering, the food along with the liquid (stock/broth, wine or water) is heated to a temperature just below its boiling point and slowly cooked over a longer period.

Simmering is done in two ways depending on the ingredients used:

a) The liquid is brought to a boil followed by lowering the heat to a minimum; reducing the temperature (85-95 ºC) and the frequency of bubbling. Fish is poached in its cooking liquid by simmering as it prevents overcooking of the fish.

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