Cooking Ware

Easy and healthy Air Fryer Japanese recipe!

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura.
I grew up eating an endless number of garage, and my mother's variant was consistently the best. Much the same as any Japanese home cook in her age, mother never avoided profound singing, particularly when she goes to a dish qualified to make for the family. The chicken constantly turned out with wafer fresh skin and the meat completely something you need to enjoy with extraordinary forsake. On account of the mother, I'm ready to impart the singed chicken love to you. Also, I guarantee: it will be great!

Example Recipes
Introduction
Air Fryer Glazed Boneless Chicken Thighs
Air Fryer Boneless Pork Chops
Air Fryer Chicken Teriyaki Bowls
Air Fryer Gulab Jamun
Air Fryer Japanese Style Steak
Air Fryer Japanese Style Steak Recipe 1
Air Fryer Menchi Katsu
Air Fryer Sesame Chicken

As archaeological studies have been emphasizing in the last 30 years, food is a major part of daily social
practices and represents a fertile research field for developing a better knowledge of ancient societies. In
particular, food practices can provide seminal information for processes of cultural transmission in areas
of colonial contacts and during important historical phases of transformation and transition where different
social groups and individuals interacted. Recently, especially for the Mediterranean area, particular attention
was paid to the study of the kitchen wares as a potential cultural indicator of culinary practices and
patterns in association with the analysis of other evidences. This paper will try to give a overall picture on
the productions of kitchen wares attested in Piedmont, an important area of contact between different cultures
and societies, from Roman Age to Early Medieval period. In particular, we focus on some significant
general aspects concerning the productions of this category of vases emphasizing on the following keypoints:
1) present a preliminary complex panorama of the main functional groups of cooking wares attested
in Piedmont throughout centuries, 2) provide some clues for the identification of ‘localized’ morphological
repertoires and ‘batteries de cuisines’ to a wider geographical extent and 3) give helpful information on the
role that local craft traditions and alien techniques played in the production of the cooking wares repertoires
in Roman and early medieval Piedmont.

Cooking pottery is a potential key indicator of craft transmissions, social exchanges and interactions in areas of cultural contacts. Pre-Roman South Italy represents an exemplary case study, since the presence of culturally different groups resulted in phenomena of assimilation, integration and adaptation, as well strong resistance and conservatism, which also influenced cuisine and food culture, and thus the pottery repertoire used for cooking and food processing. The aim of this paper is to update the picture of the available knowledge concerning the cooking pots attested in South Italy and Sicily. Relations between Greeks and indigenous groups are characterized by early forms of contacts, even before the establishment of Greek colonies on the coast (late 8th c. B.C.); the presence of cooking pots related to the Greek repertoire were in small quantities and it could be tentatively a clue to new culinary habits in Non-Greek or mixed sites. Only later (i.e. from late 6th c. B.C.) the morphological repertoire of the Greek batterie de cuisine was fully adopted and often produced locally by the different South Italian indigenous communities, although with non-homogenous intensity and by means of various forms of adaptations.

Some selected samples of coarse and cooking ware found at Carabollace, a late Roman settlement near the coast of Sciacca, in western Sicily, at the mouth of the Carabollace river, have been analyzed by thin section petrography. This research intends to point out the circulation and the importation networks as well as the local productions of pottery, with the aim to provide an answer to several historical questions. The location near the river and the sea suggests that this settlement may have been an emporium for transmarine commerce and for goods from the local markets of the hinterland. Ceramic evidence attests that Carabollace was strictly linked to the African trade in the 5th and 6th century AD. Thin section analysis helped us also to recognize some local and regional products that present interesting similarities with coarse ware attested in the near site of Verdura whose samples can be grouped in the same petrographic group.

The excavations in the former Cossar property at Aquileia (UD), conducted by the University of Padua, gave the opportunity to investigate the morphology and chronology of the Eastern Cooking Ware of Aegean, Levantine and Illyrian origin. In order to make reliable conclusions, this study will focus on the distribution of the three pottery groups in Adriatic region and particularly in its northern part, with the aim of gaining insight in the different distribution patterns along the harbours and their hinterland.

A synthesis of Late Medieval cooking wares (late 12th - 14th century) documented during the archive study of ceramics unearthed in the stratigraphic excavations carried out in 2001-2002 at the Castello di Lomabardia of Enna.

Una sintesi delle ceramiche da cucina tardomedievali (tardo XII-XIV secolo) documentate durante il riesame delle evidenze materiali provenienti dagli scavi stratigrafici effettuati nel 2001-2002 presso il Castello di Lombardia di Enna.

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The systematization of locally produced ceramics of the phoenician settlement of Gadir now stands as a main line of research in full swing but still with a long way to go. However, there is no doubt that in the future the vitality of these local ceramologic studies will allow us to deepen in other historical and archaeological aspects of great importance which now we just intuit in its generality, like characteristics of local feeding, local pottery families associated and commercial networks and mechanisms that gave out the gadiritan food products including its universal saltedfish). In this case, our proposal aims to be a summary trial of the partial results of this line of analysis, through examination of some of the local pottery families directly related to these tasks of trade (amphorae) and processing of food-products (ceramics “of fire“ or “cooking vessels“).

In spite of being an archaeological indicator of great magnitude for the study of the culinary traditions of the local communities, as well as the evolution of the technological changes and the influences received ("to be in style") in a matter as vital as the management of foodstuff, the ceramics used to cook have been little studied in the area of the Bay of Cadiz in the pre-Roman period. It is now proposed a typological categorization of its evolution from the the Phoenician period to the first steps of the "Romanization" of the bay, paying particular attention to the repertoires of the 6th-1st centuries BCE. The typological study allows us to present the basic lines of technological evolution of these items, a essential cluster to understand colonial and post-colonial cooking patterns, and to understand the progressive ‘Hellenization’ of the vessels used to cook and the subsequent changes after Roman annexation. Also, it is the basis on which have been developed some initial tests to calculate capacities and track standardization procedures, as well as to develop Experimental Archaeology testing (using reproductions of these ceramics) to determine functionalities.

Introduction.
Nora – a Southern Sardinia port- presents a various common ware typology of forms, which is linked, sometimes, with its morphological prototypes.
Aim.
Is there a relationship between form and content? It is possible to reconstruct the functions of the vessels basing on their features?
Methodology.
Ancient authors report the connection between vessels and cooking practise, as well as the animal bones remains and the paleobotanical data allowed us to reconstruct partially the eating habits of Nora.
The morphological characteristics of the forms –in some cases- may be connected with the ancient eating trends and their function may be sometimes explicit, but at the same time hide obscure aspects.
Conclusions.
Common ware study linked with the use of the vessels (casseroles, pots, frying pans, lids, dish, jugs) reveals us the everyday uses of the inhabitants of Nora, strictly connected –in some cases- with their precursors: the Punics.


Keywords
Sardinia, Nora, common ware, function of the vessels, bone remains, paleobotanical remains, eating habits

2ª Sesión:
¿Tipologías? Nuevas metodologías aplicadas en los estudios ceramológicos

Khi người giúp việc phải chế biến món ăn cho gia chủ, đặc biệt là liên quan đến dầu ăn. Người giúp việc theo giờ chuyên nghiệp phải biết các sử dụng dầu ăn đúng để đảm bảo sức khỏe cho gia đình. Cần sử dụng đúng mục đích của dầu ăn, đúng cách và tránh mắc các sai lầm. 1. Những cách dùng, quan điểm KHÔNG ĐÚNG khi sử dụng dầu ăn Chiên đi chiên lại Rất nhiều người có thói quen khi chiên, rán thức ăn thường dùng nhiều dầu mỡ. Sau khi rán xong, thay vì đổ đồ mỡ thừa đi thường giữ lại chiên đi chiên lại hoặc rán, xào các món ăn cho bữa ăn sau. Tuy nhiên, đây là cách không tốt cho sức khỏe. Thứ nhất là dầu bị ôi khét rất nhanh sau khi chiên (hay còn gọi là bị oxi hóa), tạo ra nhiều chất không tốt cho sức khỏe, mầm mống của các bệnh ung thư, tim mạch. Thứ hai là thức ăn còn lại trong dầu cũng bị ôi thiu, nhiều khi các hạt vụn thức ăn rất rất nhỏ mà bạn không nhìn thấy, cứ tưởng dầu trong không bị lẫn thức ăn vào. Đừng tiếc tiền nhỏ và mất tiền to vào việc chữa bệnh. Vì vậy, khi nấu ăn, các bà nội trợ cần cân đối lượng dầu mỡ phù hợp tránh lãng phí và không dùng lại dầu, mỡ thừa. Dùng dầu ở nhiệt độ cao Một sai lầm "chết người" mà rất nhiều người mắc phải là cho dầu vào nồi rồi chờ tới khi dầu ăn sôi và bốc khói mới cho thức ăn vào chế biến. Nhiệt độ cao không những làm ảnh hưởng, phá vỡ chất dinh dưỡng có trong dầu ăn và còn sản sinh ra các chất độc là nguyên nhân dẫn tới căn bệnh ung thư. Các nhà khoa học cho rằng, dầu ăn khi đun nóng trên 180 độ C sẽ khiến dầu biến chất sinh ra các chất độc hại. Cụ thể, khi bị ra nhiệt quá cao (đun nấu ở nhiệt độ cao), dầu ăn bị oxi hóa mạnh, sinh ra các chất adehyt, amin không tốt cho cơ thể. Chúng có thể là tác nhân góp phần gây nên các bệnh ung thư như ung thư trực tràng, ung thư gan, phổi, vú. Nhiệt độ càng cao thì càng sinh ra nhiều những chất độc hại này hơn.

The present paper deals with the use of cast iron cauldrons in medieval urban settlements east of the Carpathian, controlled by the Golden Horde, employing as a case study the archaeological finds uncovered within the medieval site of Old Orhei (Orheiul Vechi, Republic of Moldova). Therefore, the objective of the paper is to provide novel data on this category of cooking vessels, uncovered during archaeological excavations carried out within this site in the valley of Raut River, during the campaigns of 1947–2018. This information will complete the database on the morphology and chronology of cast iron vessels, as well as the territorial spread of this category of artifacts in the western part of the area ruled by the Golden Horde in the fourteenth century.

Le répertoire de cuisine grec traditionnel se retrouve dans le monde colonial, mais avec des variations, innovations ou emprunts : productions locorégionales spécifiques mais aussi relations interculturelles menant parfois à adopter des vases allochtones dans la batterie culinaire coloniale. Indices de mixité : culinaire seulement ou mobilité/installation de populations exogènes dans les apoikiai ? L’étude des contextes mixtes, longue et complexe, impose la connaissance de concepts sous-jacents (identité ; ethnicité ; acculturation, transculturation, interculturation, transferts culturels…) et une rigueur méthodologique, que nous détaillerons tout d’abord. Nous examinerons ensuite le faciès culinaire de trois ensembles provenant de Marseille, Mégara Hyblaea et Apollonia du Pont. Les adaptations aperçues nécessiteront, pour aller plus loin, la modulation constante des niveaux d’analyse.