Stir frying
Stir frying
Stir frying (== Template:IPA ==
The Template:IPA (International Phonetic Alphabet) is a system of phonetic notation based primarily on the Latin alphabet. It was devised by the International Phonetic Association in the late 19th century as a standardized representation of the sounds of spoken language.
Pronunciation
The pronunciation of the term "IPA" is /aɪ piː eɪ/ in English.
Etymology
The term "IPA" is an acronym for the International Phonetic Alphabet. The International Phonetic Association, founded in 1886, created the IPA to provide a single, universal system for the transcription of spoken language.
Related Terms
- Phonetic notation: A system used to visually represent the sounds of speech. The IPA is one type of phonetic notation.
- Phonetics: The study of the physical sounds of human speech. It is concerned with the physical properties of speech sounds (phonemes), and the processes of their physiological production, auditory reception, and neurophysiological perception.
- Phonology: The study of the way sounds function within a particular language or languages. While phonetics concerns the physical production, acoustic transmission and perception of the sounds of speech, phonology describes the way sounds function within a particular language or languages.
- Transcription (linguistics): The systematic representation of spoken language in written form. The source of the words transcribe and transcription, the term means "to write across" in Latin, and it's the process of converting spoken language into written form. In linguistics, this is often done using the IPA.
External links
- Medical encyclopedia article on Stir frying
- Wikipedia's article - Stir frying
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.
Etymology
The term "stir fry" is a calque of the Chinese term chǎo (炒), which literally means "to stir-fry". The term was first used in English in the mid-20th century.
Technique
Stir frying involves the use of a wok, a versatile round-bottomed cooking pan, and a high heat source. Ingredients are added to the wok in a particular order, allowing each one to cook properly without overcooking the others. The process often begins with the frying of aromatics, such as garlic and onions, followed by the addition of other ingredients according to their cooking times.
Related terms
- Wok: A versatile round-bottomed cooking pan, originating from China.
- Sautéing: A method of cooking that uses a small amount of oil or fat in a shallow pan over relatively high heat.
- Deep frying: A cooking method in which food is submerged in hot fat, most commonly oil.
- Pan frying: A form of frying characterized by the use of minimal cooking oil or fat compared to shallow or deep frying.
Health considerations
Stir frying is often associated with healthy eating as it makes use of a minimal amount of oil and tends to preserve the nutrients in the vegetables and meats used. However, the nutritional value can be affected by the type of oil used and the ingredients chosen.
External links
- Medical encyclopedia article on Stir frying
- Wikipedia's article - Stir frying
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski