Glossary S
Deutsch: Köcheln / Español: Hervir a fuego lento / Português: Fervura branda / Français: Mijoter / Italiano: Sobbollire
Simmering in the food context refers to a cooking technique where food is cooked in liquid at a temperature just below the boiling point, typically between 85°C and 95°C (185°F to 203°F). It involves gentle bubbling and is often used to develop flavours, tenderise food, and cook ingredients evenly without the harshness of full boiling.
Deutsch: Einfachheit / Español: Simplicidad / Português: Simplicidade / Français: Simplicité / Italiano: Semplicità
Simplicity in food refers to a focus on using a few high-quality ingredients to create dishes that emphasize natural flavours, textures, and nutritional value. This approach often involves minimal processing or preparation, allowing the Essence of each ingredient to shine. Simplicity in food aligns with philosophies like farm-to-table, seasonal cooking, and whole food diets that seek to connect people more directly with what they consume.
Sinaing is the Philippines culinary term which means to cook by steaming. Sinaing na Tulingan is the best example of a dish using this cooking method
Deutsch: Gekochter Tulingan / Español: Tulingan Cocido / Português: Tulingan Cozido / Français: Tulingan Cuit / Italiano: Tulingan Bollito
Sinaing na Tulingan is a traditional Filipino dish originating from the Batangas region, known for its method of slow-cooking Tulingan (bullet Tuna or frigate tuna) in a clay pot with water, salt, and sometimes, a variety of ingredients like dried kamias (bilimbi) or tamarind for added sourness. The dish is characterized by its simplicity, allowing the natural flavors of the fish to shine through, complemented by the tanginess of the souring agents and the depth of flavor achieved through the slow-cooking process.