Coddling: Difference between revisions
m v2.04b - Bot T20 CW#61 - Fix errors for CW project (Reference before punctuation) |
|||
| (40 intermediate revisions by 29 users not shown) | |||
| Line 1: | Line 1: | ||
{{for|coddling of children|Helicopter parenting}} |
|||
In [[cooking]], to '''coddle''' food is to heat it in water kept just below the [[boiling point]]. The term comes from the English verb ''to coddle'', meaning to treat gently or pamper. |
|||
{{Short description|Cooking method}} |
|||
[[File:Coddled Egg on hash.jpg|thumb|right|250px|Coddled egg]] |
|||
In [[cooking]], to '''coddle''' food is to heat it in water kept just below the [[boiling point]].<ref name=Kipfer>{{cite book|last=Kipfer|first=Barbara Ann|title=The Culinarian: a Kitchen Desk Reference|year=2012|publisher=John Wiley & Sons|location=Hoboken, N.J.|isbn=9780470554241|page=137}}</ref> In the past, recipes called for coddling fruit,<ref name=martha>{{cite book|last=Hess|first=Karen (transc)|title=Martha Washington's Booke of Cookery; and Booke of Sweetmeats|year=1981|publisher=Columbia University Press|location=New York|isbn=0231049307|pages=96, 239}}</ref> but in recent times the term is usually only applied to [[coddled egg]]s.<ref>{{Cite web|url=http://www.restodonte.com.br|title=Restodontê {{!}} Descubra receitas a partir de seus ingredientes|website=Restodontê|language=pt-BR|access-date=2018-03-17}}</ref> Coddling differs from poaching in that the coddled ingredient is not placed directly in hot water, but instead in a small dish placed in a hot water bath. <ref name="spruce">{{cite web |last1=Alfaro |first1=Danilo |title=How to Gently Cook Coddled Eggs |url=https://www.thespruceeats.com/what-is-a-coddled-egg-995623 |website=The Spruce Eats |access-date=3 August 2022 |language=en}}</ref> The process is either done in a regular pan or pot filled with water, either on the stovetop or placed in the oven,<ref name="spruce"/> or through the use of a special device such as an "egg coddler" (originally known as a ''pipkin'').<ref>{{cite web | url=http://whatscookingamerica.net/Eggs/CoddledEgg.htm | title=Coddled Eggs | publisher=What's Cooking America | date=2004 | accessdate=28 February 2014 | author=Stradley, Linda}}</ref> The oven technique is similar to the preparation of [[baked eggs]], the difference being that the preparation of baked eggs does not have to employ a water bath.<ref name="spruce"/> |
|||
The word ''coddle'' evolved from the name of a warm drink, "[[caudle]]", and ultimately deriving from the Latin word for warm drink, ''calidium''.<ref name=etymonline>{{cite web|last=Online Etymology Dictionary|title=Coddle|url=http://www.etymonline.com/index.php?term=coddle&allowed_in_frame=0|publisher=Douglas Harper|accessdate=27 November 2012}}</ref> |
|||
As a verb, '''Coddling''' means to pamper or over-protect. To treat with extreme care or kindness |
|||
{{wiktionary|coddle}} |
|||
Comparing the coddling cooking technique to boiling when it comes to whole eggs, the process of coddling takes a longer time due to the use of a lower cooking temperature, but it produces a more tender egg.<ref>{{cite web | url=http://www.recipetips.com/kitchen-tips/t--1186/coddled-eggs.asp | title=Coddled Eggs | publisher=RecipeTips.com | accessdate=28 February 2014}}</ref> |
|||
==Cooking examples== |
|||
The eggs added to a [[Caesar salad]] should ideally be coddled. However, [[coddled egg]]s are not fully cooked and may present a [[salmonella]] risk.{{Fact|date=May 2009}} |
|||
== |
==See also== |
||
{{ |
{{Portal|Food}} |
||
*[[Poaching (cooking)|Poaching]] |
|||
{{br}} |
|||
*[[Simmering]] |
|||
==References== |
|||
{{reflist}} |
|||
{{Cooking Techniques}} |
{{Cooking Techniques}} |
||
[[Category:Cooking techniques]] |
[[Category:Cooking techniques]] |
||
[[Category:Culinary terminology]] |
|||
{{ |
{{Cooking-stub}} |
||
Latest revision as of 07:35, 5 August 2022
In cooking, to coddle food is to heat it in water kept just below the boiling point.[1] In the past, recipes called for coddling fruit,[2] but in recent times the term is usually only applied to coddled eggs.[3] Coddling differs from poaching in that the coddled ingredient is not placed directly in hot water, but instead in a small dish placed in a hot water bath. [4] The process is either done in a regular pan or pot filled with water, either on the stovetop or placed in the oven,[4] or through the use of a special device such as an "egg coddler" (originally known as a pipkin).[5] The oven technique is similar to the preparation of baked eggs, the difference being that the preparation of baked eggs does not have to employ a water bath.[4]
The word coddle evolved from the name of a warm drink, "caudle", and ultimately deriving from the Latin word for warm drink, calidium.[6]
Comparing the coddling cooking technique to boiling when it comes to whole eggs, the process of coddling takes a longer time due to the use of a lower cooking temperature, but it produces a more tender egg.[7]
See also[edit]
References[edit]
- ^ Kipfer, Barbara Ann (2012). The Culinarian: a Kitchen Desk Reference. Hoboken, N.J.: John Wiley & Sons. p. 137. ISBN 9780470554241.
- ^ Hess, Karen (transc) (1981). Martha Washington's Booke of Cookery; and Booke of Sweetmeats. New York: Columbia University Press. pp. 96, 239. ISBN 0231049307.
- ^ "Restodontê | Descubra receitas a partir de seus ingredientes". Restodontê (in Brazilian Portuguese). Retrieved 2018-03-17.
- ^ a b c Alfaro, Danilo. "How to Gently Cook Coddled Eggs". The Spruce Eats. Retrieved 3 August 2022.
- ^ Stradley, Linda (2004). "Coddled Eggs". What's Cooking America. Retrieved 28 February 2014.
- ^ Online Etymology Dictionary. "Coddle". Douglas Harper. Retrieved 27 November 2012.
- ^ "Coddled Eggs". RecipeTips.com. Retrieved 28 February 2014.
Cooking techniques | |||||||
|---|---|---|---|---|---|---|---|
| Dry |
| ||||||
| Wet |
| ||||||
| Fat-based |
| ||||||
| Mixed medium | |||||||
| Device-based | |||||||
| Non-heat | |||||||
| See also | |||||||
 | This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it. |