https://wikirecipe.app/api.php?action=feedcontributions&feedformat=atom&user=KorostyshWiki_Recipe - User contributions [en]2026-10-16T20:36:53ZUser contributionsMediaWiki 1.43.11https://wikirecipe.app/index.php?title=Food:Shashlyk&diff=222Food:Shashlyk2026-10-16T20:21:56Z<p>Korostysh: </p>
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<div>[[File:Shashlyk.jpg|thumb|right|300px|Traditional grilled shashlyk on metal skewers]]<br />
Shashlyk is a classic skewered and grilled meat dish. Marinated overnight with abundant onions and spices, the meat becomes incredibly tender and flavorful when cooked over hot charcoal.<br />
<br />
== Ingredients ==<br />
{| class="wikitable"<br />
! Ingredient !! Imperial !! Metric<br />
|-<br />
| [[Ingredient:Pork neck|Pork neck]]<br>''or [[Ingredient:Pork shoulder|Pork shoulder]]'' || <span class="scalable-amount" data-base="2">2</span> lb || <span class="scalable-amount" data-base="900">900</span> g<br />
|-<br />
| [[Ingredient:Yellow onion|Yellow onion]] || <span class="scalable-amount" data-base="1">1</span> lb || <span class="scalable-amount" data-base="450">450</span> g<br />
|-<br />
| [[Ingredient:Salt|Salt]] || <span class="scalable-amount" data-base="1">1</span> tbsp || <span class="scalable-amount" data-base="10">10</span> g<br />
|-<br />
| [[Ingredient:Black pepper|Black pepper]] || <span class="scalable-amount" data-base="1">1</span> tsp || <span class="scalable-amount" data-base="2">2</span> g<br />
|-<br />
| [[Ingredient:Green ancho chili seasoning|Green ancho chili seasoning]] || <span class="scalable-amount" data-base="1">2</span> tsp || <span class="scalable-amount" data-base="5">5</span> g<br />
|}<br />
<br />
<br />
<div class="recipe-scale-container"></div><br />
<br />
== Quick Stats ==<br />
- '''Prep time:''' 20 mins (plus overnight marination)<br />
- '''Cook time:''' 20 mins<br />
- '''Protein:''' ~<span class="scalable-amount" data-base="180">180</span>g<br />
<br />
== Tools Needed ==<br />
- [[Tool:Chef's Knife|Chef's Knife]]<br />
- [[Tool:Cutting Board|Cutting Board]]<br />
- [[Tool:Skewers|Metal Skewers]]<br />
- [[Tool:Grill|Grill (Mangal)]] or [[Tool:Air Fryer|Air Fryer]]<br />
<br />
== Instructions ==<br />
# '''Prep the meat:''' Cut your chosen meat into roughly 1 - 1.5-inch (2.5 - 4 cm) cubes.<br />
# '''Prep the marinade:''' Thinly slice the onions into half-moons. In a large bowl, add salt to the onions and squeeze and massage the sliced onions with your hands to release their juices.<br />
# '''Marinate:''' Add the meat, pepper, and chili to the onions. Toss thoroughly to ensure every piece of meat is coated. Cover and refrigerate for at least 4 hours, ideally overnight.<br />
# '''Skewer:''' Thread the marinated meat onto metal skewers, leaving a little space between pieces for even cooking. Remove excess onion pieces from the meat so they don't burn over the fire.<br />
# '''Cook:''' Grill the skewers over hot, white-ashed coals, turning frequently for about 15-20 minutes until thoroughly cooked and nicely charred on the outside. Alternatively, toss cubes into the air fryer at 380 °F (195 °C) for 12-14 minutes.<br />
<br />
[[Category:Recipes]]<br />
[[Category:Grilled Foods]]</div>Korostyshhttps://wikirecipe.app/index.php?title=File:Maldon_sea_salt.jpg&diff=221File:Maldon sea salt.jpg2026-10-16T16:03:44Z<p>Korostysh: </p>
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<div></div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Kosher_salt&diff=220Ingredient:Kosher salt2026-10-16T16:03:21Z<p>Korostysh: </p>
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<div>[[File:Kosher_salt.png|thumb|right|300px|A bowl of coarse kosher salt]]<br />
Kosher salt is the universal standard in professional kitchens. It features wide, coarse, flat flakes rather than tiny cubes. This structure makes it incredibly easy to pinch between the fingers and sprinkle evenly over food. It contains no iodine, resulting in a cleaner, purer taste than table salt.<br />
<br />
== Origin ==<br />
Its name comes from the traditional Jewish practice of dry-brining (koshering) meats. The wide, flat flakes of this salt were perfect for drawing blood out of meat without dissolving too quickly. Today, it is primarily produced through mechanical evaporation processes.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving. (Note: By volume, kosher salt has significantly less sodium than table salt because the large flakes don't pack as tightly into a measuring spoon. By weight, they are identical.)''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Sodium''' || 38,758 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* The absolute best salt for general cooking and seasoning meats before searing.<br />
* Excellent for creating wet or dry brines.<br />
* Coating the rims of margarita glasses.<br />
<br />
== See Also ==<br />
* [[Ingredient:Salt]]<br />
* [[Ingredient:Fine_salt]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=File:Kosher_salt.png&diff=219File:Kosher salt.png2026-10-16T16:02:57Z<p>Korostysh: </p>
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<div></div>Korostyshhttps://wikirecipe.app/index.php?title=File:Table_salt.jpg&diff=218File:Table salt.jpg2026-10-16T15:58:13Z<p>Korostysh: </p>
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<div></div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Salt&diff=217Ingredient:Salt2026-10-16T15:56:33Z<p>Korostysh: </p>
<hr />
<div>[[File:Comparison of Table Salt with Kitchen Salt.png|thumb|right|300px|Comparison of Table Salt with Kitchen Salt]]<br />
Salt is arguably the most essential seasoning in all of culinary arts. A mineral composed primarily of sodium chloride (NaCl), it fundamentally alters how our tongues perceive flavor, suppressing bitterness and amplifying sweetness and umami. <br />
<br />
== Origin ==<br />
Salt has been harvested by humans for thousands of years, either by evaporating seawater or by mining solid rock salt from ancient, dried-up seabeds. It was historically so valuable that it was used as currency and played a major role in establishing global trade routes.<br />
<br />
== Common Varieties ==<br />
There is a vast world of salt beyond the standard shaker, categorized by crystal structure, moisture content, and mineral additives:<br />
* '''[[Ingredient:Fine_salt|Fine Salt (Table Salt)]]:''' Highly refined, tiny cubic crystals that dissolve rapidly.<br />
* '''[[Ingredient:Kosher_salt|Kosher Salt]]:''' Broad, flat flakes preferred by chefs for easy pinching and even seasoning.<br />
* '''[[Ingredient:Sea_salt|Sea Salt]]:''' Coarse, irregular crystals left behind by evaporated seawater.<br />
* '''[[Ingredient:Flaky_sea_salt|Flaky Sea Salt]]:''' Delicate, pyramid-shaped crystals perfect for finishing dishes with a crunch.<br />
* '''[[Ingredient:Fleur_de_sel|Fleur de Sel]]:''' The moist, delicate "flower of salt" hand-skimmed from the top of salt evaporation ponds.<br />
* '''[[Ingredient:Himalayan_salt|Himalayan Pink Salt]]:''' Rock salt mined from Pakistan, known for its striking pink color caused by trace iron.<br />
* '''[[Ingredient:Black_salt|Black Salt (Kala Namak)]]:''' A kiln-fired rock salt used in South Asian cuisine with a distinctive "eggy" aroma.<br />
* '''[[Ingredient:Hawaiian_red_salt|Hawaiian Red Salt (Alaea)]]:''' Unrefined sea salt mixed with iron-rich volcanic clay.<br />
* '''[[Ingredient:Hawaiian_black_salt|Hawaiian Black Salt (Hiwa Kai)]]:''' Sea salt blended with activated charcoal for a striking black color.<br />
* '''[[Ingredient:Smoked_salt|Smoked Salt]]:''' Sea salt cold-smoked over wood fires (like hickory or applewood) to impart a campfire flavor.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of generic salt. Note: Salt is a mineral, not a calorie-yielding food source.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Protein''' || 0 g <br />
|-<br />
| '''Total Fat''' || 0 g <br />
|-<br />
| '''Saturated Fat''' || 0 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || ~38,758 mg <br />
|}<br />
<br />
== See Also ==<br />
* [[Ingredient:Fine_salt]]<br />
* [[Ingredient:Kosher_salt]]<br />
* [[Ingredient:Sea_salt]]<br />
* [[Ingredient:Flaky_sea_salt]]<br />
* [[Ingredient:Fleur_de_sel]]<br />
* [[Ingredient:Himalayan_salt]]<br />
* [[Ingredient:Black_salt]]<br />
* [[Ingredient:Hawaiian_red_salt]]<br />
* [[Ingredient:Hawaiian_black_salt]]<br />
* [[Ingredient:Smoked_salt]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Salt&diff=216Ingredient:Salt2026-10-16T15:56:10Z<p>Korostysh: </p>
<hr />
<div>[[File:Comparison of Table Salt with Kitchen Salt.jpg|thumb|right|300px|Comparison of Table Salt with Kitchen Salt]]<br />
Salt is arguably the most essential seasoning in all of culinary arts. A mineral composed primarily of sodium chloride (NaCl), it fundamentally alters how our tongues perceive flavor, suppressing bitterness and amplifying sweetness and umami. <br />
<br />
== Origin ==<br />
Salt has been harvested by humans for thousands of years, either by evaporating seawater or by mining solid rock salt from ancient, dried-up seabeds. It was historically so valuable that it was used as currency and played a major role in establishing global trade routes.<br />
<br />
== Common Varieties ==<br />
There is a vast world of salt beyond the standard shaker, categorized by crystal structure, moisture content, and mineral additives:<br />
* '''[[Ingredient:Fine_salt|Fine Salt (Table Salt)]]:''' Highly refined, tiny cubic crystals that dissolve rapidly.<br />
* '''[[Ingredient:Kosher_salt|Kosher Salt]]:''' Broad, flat flakes preferred by chefs for easy pinching and even seasoning.<br />
* '''[[Ingredient:Sea_salt|Sea Salt]]:''' Coarse, irregular crystals left behind by evaporated seawater.<br />
* '''[[Ingredient:Flaky_sea_salt|Flaky Sea Salt]]:''' Delicate, pyramid-shaped crystals perfect for finishing dishes with a crunch.<br />
* '''[[Ingredient:Fleur_de_sel|Fleur de Sel]]:''' The moist, delicate "flower of salt" hand-skimmed from the top of salt evaporation ponds.<br />
* '''[[Ingredient:Himalayan_salt|Himalayan Pink Salt]]:''' Rock salt mined from Pakistan, known for its striking pink color caused by trace iron.<br />
* '''[[Ingredient:Black_salt|Black Salt (Kala Namak)]]:''' A kiln-fired rock salt used in South Asian cuisine with a distinctive "eggy" aroma.<br />
* '''[[Ingredient:Hawaiian_red_salt|Hawaiian Red Salt (Alaea)]]:''' Unrefined sea salt mixed with iron-rich volcanic clay.<br />
* '''[[Ingredient:Hawaiian_black_salt|Hawaiian Black Salt (Hiwa Kai)]]:''' Sea salt blended with activated charcoal for a striking black color.<br />
* '''[[Ingredient:Smoked_salt|Smoked Salt]]:''' Sea salt cold-smoked over wood fires (like hickory or applewood) to impart a campfire flavor.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of generic salt. Note: Salt is a mineral, not a calorie-yielding food source.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Protein''' || 0 g <br />
|-<br />
| '''Total Fat''' || 0 g <br />
|-<br />
| '''Saturated Fat''' || 0 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || ~38,758 mg <br />
|}<br />
<br />
== See Also ==<br />
* [[Ingredient:Fine_salt]]<br />
* [[Ingredient:Kosher_salt]]<br />
* [[Ingredient:Sea_salt]]<br />
* [[Ingredient:Flaky_sea_salt]]<br />
* [[Ingredient:Fleur_de_sel]]<br />
* [[Ingredient:Himalayan_salt]]<br />
* [[Ingredient:Black_salt]]<br />
* [[Ingredient:Hawaiian_red_salt]]<br />
* [[Ingredient:Hawaiian_black_salt]]<br />
* [[Ingredient:Smoked_salt]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Smoked_salt&diff=215Ingredient:Smoked salt2026-10-16T15:52:54Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Smoked_salt.jpg|thumb|right|300px|Brownish, coarse smoked sea salt]]<br />
Smoked salt is an aromatic salt that has been cold-smoked over a wood fire. It carries an incredibly intense, savory, campfire aroma that can instantly impart a barbecue flavor to dishes cooked indoors. <br />
<br />
== Origin ==<br />
Smoked salt is created by placing coarse sea salt or flaky salt into a cold smoker (usually over hickory, applewood, mesquite, or alder wood) for anywhere from 5 to 14 days. Because salt absorbs smoke very efficiently, it requires no artificial flavorings or liquid smoke—just time and real wood fire.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Sodium''' || ~38,000 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* Ideal for dry-rubbing meats (like brisket or pork shoulder) before cooking them in an oven or slow cooker to simulate outdoor smoking.<br />
* Sprinkled over vegetarian dishes like roasted mushrooms, eggplant, or baked beans to add deep, meaty umami.<br />
* Can be used as a finishing salt for burgers or even chocolate desserts for a savory, smoky twist.<br />
<br />
== See Also ==<br />
* [[Ingredient:Salt]]<br />
* [[Ingredient:Sea_salt]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Hawaiian_black_salt&diff=213Ingredient:Hawaiian black salt2026-10-16T15:52:53Z<p>Korostysh: 1 revision imported</p>
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<div>[[File:Black_lava_salt.jpg|thumb|right|300px|Jet black Hawaiian Hiwa Kai salt]]<br />
Hawaiian Black Salt, often sold as Hiwa Kai or Black Lava Salt, is a modern creation made by blending sea salt with activated charcoal derived from coconut shells. It has a striking, glossy, jet-black appearance and a very clean, slightly nutty flavor.<br />
<br />
== Origin ==<br />
Unlike Alaea salt, which has deep historical roots, black lava salt is primarily a modern culinary invention from Hawaii and Cyprus. It combines the local harvesting of sea salt with the addition of activated charcoal, largely for dramatic visual presentation.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving. The activated charcoal is highly porous and lowers the overall sodium percentage by volume.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Sodium''' || ~35,000 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* Used strictly as a finishing salt, as the charcoal can turn food an unappetizing grey color if dissolved during cooking.<br />
* Provides stunning visual contrast when sprinkled on light-colored foods like scrambled eggs, white fish, seared scallops, or sweet potatoes.<br />
* The charcoal provides a very slight earthy, detoxifying flavor profile.<br />
<br />
== See Also ==<br />
* [[Ingredient:Salt]]<br />
* [[Ingredient:Hawaiian_red_salt]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Hawaiian_red_salt&diff=211Ingredient:Hawaiian red salt2026-10-16T15:52:53Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Alaea_salt.jpg|thumb|right|300px|Coarse, brick-red Alaea salt]]<br />
Hawaiian Red Salt, traditionally known as Alaea salt, is an unrefined sea salt mixed with an iron-oxide rich volcanic clay called 'alaea'. This gives the salt an intense, brick-red color and a slightly earthy, mellow flavor compared to standard sea salt.<br />
<br />
== Origin ==<br />
This salt is traditionally produced in Hawaii. Historically, Hawaiians used the alaea clay for medicinal purposes and for purifying ceremonies, and eventually began mixing it with their sea salt to preserve their catch and season their food.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving. The volcanic clay provides a higher concentration of trace iron.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Sodium''' || ~34,000 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* The authentic, essential seasoning for traditional Hawaiian dishes like Kalua pig, poke, and pipikaula (Hawaiian jerky).<br />
* Used as a beautiful, earthy finishing salt for roasted meats and seafood.<br />
* Excellent for sealing in moisture when roasting whole fish or poultry.<br />
<br />
== See Also ==<br />
* [[Ingredient:Salt]]<br />
* [[Ingredient:Hawaiian_black_salt]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Black_salt&diff=209Ingredient:Black salt2026-10-16T15:52:53Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Kala_namak.jpg|thumb|right|300px|Ground black salt (Kala namak), showing its pinkish-grey color]]<br />
Black salt, most commonly known as Kala Namak, is a kiln-fired rock salt. Despite its name, the ground salt is actually a dusty pinkish-grey color. It is highly valued for its intense, pungent, sulfurous aroma, which strongly mimics the smell and taste of hard-boiled eggs.<br />
<br />
== Origin ==<br />
Kala Namak originates from the regions surrounding the Himalayas, primarily in India, Pakistan, Bangladesh, and Nepal. Raw rock salt is mined and then fired in a kiln for 24 hours sealed in a ceramic jar with charcoal and specific regional herbs/seeds, which instills the salt with its signature sulfur compounds.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving. It is lower in sodium than regular salt but rich in iron and sulfur.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Sodium''' || ~36,000 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* A cornerstone ingredient in vegan cooking to impart a convincing "egg" flavor to tofu scrambles and vegan mayonnaises.<br />
* Essential in South Asian cuisine for making chaat masala, an iconic tangy spice blend.<br />
* Sprinkled over fresh fruits or used in chutneys to provide a savory, sulfurous contrast.<br />
<br />
== See Also ==<br />
* [[Ingredient:Salt]]<br />
* [[Ingredient:Himalayan_salt]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Himalayan_salt&diff=207Ingredient:Himalayan salt2026-10-16T15:52:52Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Himalayan_salt.jpg|thumb|right|300px|Pink Himalayan rock salt crystals]]<br />
Himalayan salt is a type of rock salt (halite) heavily marketed for its striking, aesthetic pinkish tint. The color is caused by trace mineral impurities within the crystal structure, primarily iron oxide (rust). Functionally and nutritionally, it acts very similarly to standard table and sea salt.<br />
<br />
== Origin ==<br />
Despite the name, Himalayan salt is not mined from the high peaks of the Himalayas. It is almost entirely extracted from the Khewra Salt Mine, located in the Punjab region of Pakistan, situated in the foothills of the Salt Range hill system. The salt deposits here date back hundreds of millions of years to a massive prehistoric, evaporated inland sea.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of Himalayan salt.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Sodium''' || ~38,000 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* Used beautifully as a coarse finishing salt for visual presentation on light-colored dishes.<br />
* Sold as large, solid slabs that can be heated on a grill or stove to sear meats, or chilled to serve sashimi.<br />
* Functionally used in grinders to season everyday dishes.<br />
<br />
== See Also ==<br />
* [[Ingredient:Salt]]<br />
* [[Ingredient:Sea_salt]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Fleur_de_sel&diff=205Ingredient:Fleur de sel2026-10-16T15:52:52Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Fleur_de_sel.jpg|thumb|right|300px|Moist, delicate Fleur de sel]]<br />
Fleur de sel (French for "flower of salt") is one of the rarest and most expensive salts in the world. It is a delicate, slightly moist finishing salt with a complex, briny flavor that carries a distinct taste of the ocean.<br />
<br />
== Origin ==<br />
True Fleur de sel is hand-harvested primarily in the Guérande region of Brittany, France. Workers use specialized wooden rakes to gently skim only the very top layer of salt crystals that form on the surface of the salt evaporation ponds on hot, dry, slightly breezy days. <br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving. It contains a high residual moisture content and significant trace ocean minerals.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Sodium''' || ~36,000 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* Used exclusively as a premium finishing salt.<br />
* Exceptionally good on fresh seafood, scallops, and white fish.<br />
* Its residual moisture means it lingers on the tongue longer than dry salt, prolonging its flavor impact on fresh vegetables or buttered bread.<br />
<br />
== See Also ==<br />
* [[Ingredient:Salt]]<br />
* [[Ingredient:Flaky_sea_salt]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Flaky_sea_salt&diff=203Ingredient:Flaky sea salt2026-10-16T15:52:52Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Maldon_sea_salt.jpg|thumb|right|300px|Pyramid-shaped flaky sea salt crystals]]<br />
Flaky sea salt is a highly prized finishing salt characterized by its massive, hollow, pyramid-shaped crystals. It is incredibly light, crisp, and clean-tasting, dissolving quickly on the tongue with a satisfying shatter.<br />
<br />
== Origin ==<br />
The most famous flaky sea salt comes from Maldon, in Essex, England. The salt is harvested by boiling seawater in large, shallow stainless steel pans. As the water evaporates, the salt crystallizes on the surface in distinctive hollow pyramids before sinking to the bottom to be gathered.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Sodium''' || ~38,000 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* The ultimate finishing salt—never used during the cooking process, only sprinkled on right before serving.<br />
* Phenomenal on chocolate chip cookies, brownies, and caramel.<br />
* Adds incredible texture to sliced heirloom tomatoes, avocados, and seared steaks.<br />
<br />
== See Also ==<br />
* [[Ingredient:Salt]]<br />
* [[Ingredient:Fleur_de_sel]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Sea_salt&diff=201Ingredient:Sea salt2026-10-16T15:52:52Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Sea_salt.jpg|thumb|right|300px|Coarse, irregular sea salt crystals]]<br />
Sea salt is produced by the evaporation of ocean water or water from saltwater lakes. It undergoes much less processing than table salt, leaving behind trace minerals like magnesium, calcium, and potassium, which can add subtle complex flavors and a slightly off-white hue.<br />
<br />
== Origin ==<br />
Sea salt has been produced since ancient times in coastal regions worldwide. It is typically harvested by trapping ocean water in shallow ponds and allowing the sun and wind to evaporate the liquid, leaving the salt crust behind.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving. Sodium content can be slightly lower than table salt due to trace minerals.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Sodium''' || ~38,000 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* A robust finishing salt for roasted vegetables or grilled meats.<br />
* Used for packing root vegetables or fish for salt-crust baking.<br />
* Adds a rustic crunch when used in coarse grinders.<br />
<br />
== See Also ==<br />
* [[Ingredient:Salt]]<br />
* [[Ingredient:Flaky_sea_salt]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Kosher_salt&diff=199Ingredient:Kosher salt2026-10-16T15:52:51Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Kosher_salt.jpg|thumb|right|300px|A bowl of coarse kosher salt]]<br />
Kosher salt is the universal standard in professional kitchens. It features wide, coarse, flat flakes rather than tiny cubes. This structure makes it incredibly easy to pinch between the fingers and sprinkle evenly over food. It contains no iodine, resulting in a cleaner, purer taste than table salt.<br />
<br />
== Origin ==<br />
Its name comes from the traditional Jewish practice of dry-brining (koshering) meats. The wide, flat flakes of this salt were perfect for drawing blood out of meat without dissolving too quickly. Today, it is primarily produced through mechanical evaporation processes.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving. (Note: By volume, kosher salt has significantly less sodium than table salt because the large flakes don't pack as tightly into a measuring spoon. By weight, they are identical.)''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Sodium''' || 38,758 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* The absolute best salt for general cooking and seasoning meats before searing.<br />
* Excellent for creating wet or dry brines.<br />
* Coating the rims of margarita glasses.<br />
<br />
== See Also ==<br />
* [[Ingredient:Salt]]<br />
* [[Ingredient:Fine_salt]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Fine_salt&diff=197Ingredient:Fine salt2026-10-16T15:52:51Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Table_salt.jpg|thumb|right|300px|A shaker pouring fine table salt]]<br />
Fine salt, commonly known as table salt, is the most heavily refined salt available. The crystals are mechanically milled into uniform, tiny cubes that dissolve instantly. It frequently has iodine added (to prevent iodine deficiency) and anti-caking agents to prevent clumping in humid environments.<br />
<br />
== Origin ==<br />
Fine table salt is typically extracted from underground salt deposits. Water is pumped into the deposit to dissolve the salt into a brine, which is then pumped back to the surface and rapidly evaporated in vacuum pans to create small, uniform crystals.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Sodium''' || 38,758 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* The standard choice for baking, where uniform crystal size ensures perfectly accurate volumetric measuring (teaspoons/tablespoons).<br />
* Ideal for salting pasta water or quickly dissolving into soups and sauces.<br />
* Commonly used in salt shakers for table-side seasoning.<br />
<br />
== See Also ==<br />
* [[Ingredient:Salt]]<br />
* [[Ingredient:Kosher_salt]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Salt&diff=195Ingredient:Salt2026-10-16T15:52:51Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Salt_pile.jpg|thumb|right|300px|A pile of white salt crystals]]<br />
Salt is arguably the most essential seasoning in all of culinary arts. A mineral composed primarily of sodium chloride (NaCl), it fundamentally alters how our tongues perceive flavor, suppressing bitterness and amplifying sweetness and umami. <br />
<br />
== Origin ==<br />
Salt has been harvested by humans for thousands of years, either by evaporating seawater or by mining solid rock salt from ancient, dried-up seabeds. It was historically so valuable that it was used as currency and played a major role in establishing global trade routes.<br />
<br />
== Common Varieties ==<br />
There is a vast world of salt beyond the standard shaker, categorized by crystal structure, moisture content, and mineral additives:<br />
* '''[[Ingredient:Fine_salt|Fine Salt (Table Salt)]]:''' Highly refined, tiny cubic crystals that dissolve rapidly.<br />
* '''[[Ingredient:Kosher_salt|Kosher Salt]]:''' Broad, flat flakes preferred by chefs for easy pinching and even seasoning.<br />
* '''[[Ingredient:Sea_salt|Sea Salt]]:''' Coarse, irregular crystals left behind by evaporated seawater.<br />
* '''[[Ingredient:Flaky_sea_salt|Flaky Sea Salt]]:''' Delicate, pyramid-shaped crystals perfect for finishing dishes with a crunch.<br />
* '''[[Ingredient:Fleur_de_sel|Fleur de Sel]]:''' The moist, delicate "flower of salt" hand-skimmed from the top of salt evaporation ponds.<br />
* '''[[Ingredient:Himalayan_salt|Himalayan Pink Salt]]:''' Rock salt mined from Pakistan, known for its striking pink color caused by trace iron.<br />
* '''[[Ingredient:Black_salt|Black Salt (Kala Namak)]]:''' A kiln-fired rock salt used in South Asian cuisine with a distinctive "eggy" aroma.<br />
* '''[[Ingredient:Hawaiian_red_salt|Hawaiian Red Salt (Alaea)]]:''' Unrefined sea salt mixed with iron-rich volcanic clay.<br />
* '''[[Ingredient:Hawaiian_black_salt|Hawaiian Black Salt (Hiwa Kai)]]:''' Sea salt blended with activated charcoal for a striking black color.<br />
* '''[[Ingredient:Smoked_salt|Smoked Salt]]:''' Sea salt cold-smoked over wood fires (like hickory or applewood) to impart a campfire flavor.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of generic salt. Note: Salt is a mineral, not a calorie-yielding food source.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 0 kcal <br />
|-<br />
| '''Protein''' || 0 g <br />
|-<br />
| '''Total Fat''' || 0 g <br />
|-<br />
| '''Saturated Fat''' || 0 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || ~38,758 mg <br />
|}<br />
<br />
== See Also ==<br />
* [[Ingredient:Fine_salt]]<br />
* [[Ingredient:Kosher_salt]]<br />
* [[Ingredient:Sea_salt]]<br />
* [[Ingredient:Flaky_sea_salt]]<br />
* [[Ingredient:Fleur_de_sel]]<br />
* [[Ingredient:Himalayan_salt]]<br />
* [[Ingredient:Black_salt]]<br />
* [[Ingredient:Hawaiian_red_salt]]<br />
* [[Ingredient:Hawaiian_black_salt]]<br />
* [[Ingredient:Smoked_salt]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Spices and Seasonings]]<br />
[[Category:Minerals]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Food:Shashlyk&diff=193Food:Shashlyk2026-10-16T15:45:42Z<p>Korostysh: </p>
<hr />
<div>[[File:Shashlyk.jpg|thumb|right|300px|Traditional grilled shashlyk on metal skewers]]<br />
Shashlyk is a classic skewered and grilled meat dish. Marinated overnight with abundant onions and a touch of acidity, the meat becomes incredibly tender and flavorful when cooked over hot coals.<br />
<br />
== Ingredients ==<br />
{| class="wikitable"<br />
! Ingredient !! Imperial !! Metric<br />
|-<br />
| [[Ingredient:Pork neck|Pork neck]]<br>''or [[Ingredient:Pork shoulder|Pork shoulder]]'' || <span class="scalable-amount" data-base="2">2</span> lb || <span class="scalable-amount" data-base="900">900</span> g<br />
|-<br />
| [[Ingredient:Yellow onion|Yellow onion]] || <span class="scalable-amount" data-base="1">1</span> lb || <span class="scalable-amount" data-base="450">450</span> g<br />
|-<br />
| [[Ingredient:Salt|Salt]] || <span class="scalable-amount" data-base="1">1</span> tbsp || <span class="scalable-amount" data-base="10">10</span> g<br />
|-<br />
| [[Ingredient:Black pepper|Black pepper]] || <span class="scalable-amount" data-base="1">1</span> tsp || <span class="scalable-amount" data-base="2">2</span> g<br />
|-<br />
| [[Ingredient:Green ancho chili seasoning|Green ancho chili seasoning]] || <span class="scalable-amount" data-base="1">2</span> tsp || <span class="scalable-amount" data-base="5">5</span> g<br />
|}<br />
<br />
<br />
<div class="recipe-scale-container"></div><br />
<br />
== Quick Stats ==<br />
- '''Prep time:''' 20 mins (plus overnight marination)<br />
- '''Cook time:''' 20 mins<br />
- '''Protein:''' ~<span class="scalable-amount" data-base="180">180</span>g<br />
<br />
== Tools Needed ==<br />
- [[Tool:Chef's Knife|Chef's Knife]]<br />
- [[Tool:Cutting Board|Cutting Board]]<br />
- [[Tool:Skewers|Metal Skewers]]<br />
- [[Tool:Grill|Grill (Mangal)]] or [[Tool:Air Fryer|Air Fryer]]<br />
<br />
== Instructions ==<br />
# '''Prep the meat:''' Cut your chosen meat into roughly 1 - 1.5-inch (2.5 - 4 cm) cubes.<br />
# '''Prep the marinade:''' Thinly slice the onions into half-moons. In a large bowl, add salt to the onions and squeeze and massage the sliced onions with your hands to release their juices.<br />
# '''Marinate:''' Add the meat, pepper, and chili to the onions. Toss thoroughly to ensure every piece of meat is coated. Cover and refrigerate for at least 4 hours, ideally overnight.<br />
# '''Skewer:''' Thread the marinated meat onto metal skewers, leaving a little space between pieces for even cooking. Remove excess onion pieces from the meat so they don't burn over the fire.<br />
# '''Cook:''' Grill the skewers over hot, white-ashed coals, turning frequently for about 15-20 minutes until thoroughly cooked and nicely charred on the outside. Alternatively, toss cubes into the air fryer at 380 °F (195 °C) for 12-14 minutes.<br />
<br />
[[Category:Recipes]]<br />
[[Category:Grilled Foods]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:White_onion&diff=192Ingredient:White onion2026-10-16T15:43:28Z<p>Korostysh: </p>
<hr />
<div>[[File:White onions for sale in supermarket.JPG|thumb|right|300px|A whole white onion with its papery skin]]<br />
White onions have a sharp, pungent, and highly aromatic flavor with a very clean, crisp bite. Their skin is fully white and papery, and their flesh has a higher water content than yellow onions, making them slightly more perishable.<br />
<br />
== Origin ==<br />
Originating in Central Asia, the white onion eventually made its way to the Americas, where it became a foundational ingredient in Mexican and Central American cuisines.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw white onion.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 40 kcal <br />
|-<br />
| '''Protein''' || 1.1 g <br />
|-<br />
| '''Total Fat''' || 0.1 g <br />
|-<br />
| '''Saturated Fat''' || 0.0 g <br />
|-<br />
| '''Carbohydrates''' || 9.3 g <br />
|-<br />
| '''Sodium''' || 4 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* The traditional choice for Mexican cuisine, used in pico de gallo, salsas, and as a raw garnish for tacos.<br />
* Excellent in white sauces or light-colored dishes where a yellow onion might alter the color.<br />
* Great for raw applications where a sharp, biting contrast is desired.<br />
<br />
== See Also ==<br />
* [[Ingredient:Onion]]<br />
* [[Ingredient:Yellow_onion]]<br />
* [[Ingredient:Red_onion]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Vegetables]]<br />
[[Category:Alliums]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Sweet_onion&diff=191Ingredient:Sweet onion2026-10-16T15:42:21Z<p>Korostysh: </p>
<hr />
<div>[[File:Vidalia Onions.jpg|thumb|right|300px|A pile of fresh sweet onions]]<br />
Sweet onions look very similar to yellow onions but have significantly less sulfur and a higher water content. Because they lack the sharp, tear-inducing pungency of standard onions, their natural sugars are much more prominent, making them mild enough to eat raw. Famous regional varieties include Vidalia, Walla Walla, and Maui.<br />
<br />
== Origin ==<br />
While genetically derived from the Central Asian yellow onion, specific sweet onion varieties are deeply tied to their modern growing regions. For example, the famous Vidalia onion was first grown in Toombs County, Georgia, USA, in the 1930s, where the uniquely low-sulfur soil produced an unusually sweet crop.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw sweet onion.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 32 kcal <br />
|-<br />
| '''Protein''' || 0.8 g <br />
|-<br />
| '''Total Fat''' || 0.1 g <br />
|-<br />
| '''Saturated Fat''' || 0.0 g <br />
|-<br />
| '''Carbohydrates''' || 7.6 g <br />
|-<br />
| '''Sodium''' || 4 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* Excellent sliced raw on burgers and sandwiches.<br />
* The preferred onion for making battered, deep-fried onion rings.<br />
* Great for roasting whole or tossing into fresh summer salads.<br />
<br />
== See Also ==<br />
* [[Ingredient:Onion]]<br />
* [[Ingredient:Yellow_onion]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Vegetables]]<br />
[[Category:Alliums]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Yellow_onion&diff=190Ingredient:Yellow onion2026-10-16T15:41:01Z<p>Korostysh: </p>
<hr />
<div>[[File:YellowOnions.jpg|thumb|right|300px|Whole raw yellow onions]]<br />
The yellow onion is the absolute workhorse of the kitchen. Characterized by its dry, papery yellow-brown skin and pungent flesh, it has a high sulfur content that gives it a sharp bite when raw. However, when cooked, it breaks down and becomes incredibly sweet and mellow.<br />
<br />
== Origin ==<br />
Like most onions, the yellow onion traces its origins back to Central Asia. Through centuries of cultivation, it has become the most widely grown and consumed onion variety in the world.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw yellow onion.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 40 kcal <br />
|-<br />
| '''Protein''' || 1.1 g <br />
|-<br />
| '''Total Fat''' || 0.1 g <br />
|-<br />
| '''Saturated Fat''' || 0.0 g <br />
|-<br />
| '''Carbohydrates''' || 9.3 g <br />
|-<br />
| '''Sodium''' || 4 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* The foundation for the classic French mirepoix (along with celery and carrots).<br />
* The best choice for caramelizing due to its complex sugar structure.<br />
* Ideal for rich, slow-simmered dishes like stews, roasts, and braises.<br />
<br />
== See Also ==<br />
* [[Ingredient:Onion]]<br />
* [[Ingredient:Sweet_onion]]<br />
* [[Ingredient:White_onion]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Vegetables]]<br />
[[Category:Alliums]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Onion&diff=189Ingredient:Onion2026-10-16T15:40:04Z<p>Korostysh: </p>
<hr />
<div>[[File:Mixed onions.jpg|thumb|right|300px|Mixed onions: red and yellow onions, with and without skin, whole and sliced and in rings.]]<br />
The onion is one of the most fundamental and universally used ingredients in global cooking. As a member of the allium family, it provides a crucial aromatic base for countless soups, stews, sauces, and stir-fries.<br />
<br />
== Origin ==<br />
Onions are believed to have originated in Central Asia, where they have been cultivated for over 5,000 years. Their durability and long shelf life made them a staple food for ancient civilizations, eventually spreading across the globe through trade routes.<br />
<br />
== Common Varieties ==<br />
There are several distinct varieties of onions, each suited for different culinary applications:<br />
* '''[[Ingredient:Yellow_onion|Yellow Onion]]:''' The standard workhorse, perfect for caramelizing and cooking down into a rich base.<br />
* '''[[Ingredient:Sweet_onion|Sweet Onion]]:''' Milder and less pungent, excellent for onion rings or eating raw.<br />
* '''[[Ingredient:White_onion|White Onion]]:''' Sharp and crisp, a staple in Mexican cuisine and fresh salsas.<br />
* '''[[Ingredient:Red_onion|Red Onion]]:''' Vibrant and slightly spicy, commonly used raw in salads, sandwiches, and for pickling.<br />
* '''[[Ingredient:Shallot|Shallot]]:''' Small and elongated with a sophisticated, garlicky-onion flavor beloved in French cooking.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw, generic onion.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 40 kcal <br />
|-<br />
| '''Protein''' || 1.1 g <br />
|-<br />
| '''Total Fat''' || 0.1 g <br />
|-<br />
| '''Saturated Fat''' || 0.0 g <br />
|-<br />
| '''Carbohydrates''' || 9.3 g <br />
|-<br />
| '''Sodium''' || 4 mg <br />
|}<br />
<br />
== See Also ==<br />
* [[Ingredient:Yellow_onion]]<br />
* [[Ingredient:Sweet_onion]]<br />
* [[Ingredient:White_onion]]<br />
* [[Ingredient:Red_onion]]<br />
* [[Ingredient:Shallot]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Vegetables]]<br />
[[Category:Alliums]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Shallot&diff=188Ingredient:Shallot2026-10-16T15:34:20Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Shallot.jpg|thumb|right|300px|Small, elongated raw shallots]]<br />
Shallots are small, elongated members of the allium family that grow in clusters like garlic. They have a fine-textured flesh and a delicate, highly refined flavor that tastes like a sweet onion with a distinct hint of garlic. <br />
<br />
== Origin ==<br />
Shallots originated in Central or Southeast Asia. Their botanical name, ''Allium cepa'' var. ''aggregatum'', historically traces back to the ancient eastern Mediterranean city of Ashkelon, which the Greeks named them after, believing they originated there.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw shallots. (Note: Shallots are denser and have less water than standard onions, resulting in higher caloric and carbohydrate concentrations per 100g.)''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 72 kcal <br />
|-<br />
| '''Protein''' || 2.5 g <br />
|-<br />
| '''Total Fat''' || 0.1 g <br />
|-<br />
| '''Saturated Fat''' || 0.0 g <br />
|-<br />
| '''Carbohydrates''' || 16.8 g <br />
|-<br />
| '''Sodium''' || 12 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* The absolute essential allium for classic French sauces, like beurre blanc and mignonette.<br />
* Fantastic when finely minced and used raw in vinaigrettes.<br />
* Often sliced thin and slowly fried in oil to make crispy Asian fried shallots.<br />
<br />
== See Also ==<br />
* [[Ingredient:Onion]]<br />
* [[Ingredient:Yellow_onion]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Vegetables]]<br />
[[Category:Alliums]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Red_onion&diff=186Ingredient:Red onion2026-10-16T15:34:20Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Red_onion.jpg|thumb|right|300px|A raw red onion with deep purple skin]]<br />
Red onions are easily identified by their striking deep purplish-red skin and white flesh tinged with red. They have a relatively mild, slightly spicy flavor that makes them highly popular for raw preparations, as they provide both a flavor punch and a beautiful visual pop.<br />
<br />
== Origin ==<br />
Originally cultivated in Turcomania (in Central Asia) and surrounding regions, the red onion became immensely popular throughout the Mediterranean and the Middle East, where it is still heavily used today.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw red onion.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 40 kcal <br />
|-<br />
| '''Protein''' || 1.2 g <br />
|-<br />
| '''Total Fat''' || 0.1 g <br />
|-<br />
| '''Saturated Fat''' || 0.0 g <br />
|-<br />
| '''Carbohydrates''' || 9.3 g <br />
|-<br />
| '''Sodium''' || 4 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* The ultimate onion for quick-pickling in vinegar, which turns the flesh a stunning bright pink.<br />
* Perfect for slicing thin and adding raw to Greek salads, sandwiches, and wraps.<br />
* Grills exceptionally well, often cut into thick wedges for kebabs.<br />
<br />
== See Also ==<br />
* [[Ingredient:Onion]]<br />
* [[Ingredient:White_onion]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Vegetables]]<br />
[[Category:Alliums]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:White_onion&diff=184Ingredient:White onion2026-10-16T15:34:19Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:White_onion.jpg|thumb|right|300px|A whole white onion with its papery skin]]<br />
White onions have a sharp, pungent, and highly aromatic flavor with a very clean, crisp bite. Their skin is fully white and papery, and their flesh has a higher water content than yellow onions, making them slightly more perishable.<br />
<br />
== Origin ==<br />
Originating in Central Asia, the white onion eventually made its way to the Americas, where it became a foundational ingredient in Mexican and Central American cuisines.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw white onion.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 40 kcal <br />
|-<br />
| '''Protein''' || 1.1 g <br />
|-<br />
| '''Total Fat''' || 0.1 g <br />
|-<br />
| '''Saturated Fat''' || 0.0 g <br />
|-<br />
| '''Carbohydrates''' || 9.3 g <br />
|-<br />
| '''Sodium''' || 4 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* The traditional choice for Mexican cuisine, used in pico de gallo, salsas, and as a raw garnish for tacos.<br />
* Excellent in white sauces or light-colored dishes where a yellow onion might alter the color.<br />
* Great for raw applications where a sharp, biting contrast is desired.<br />
<br />
== See Also ==<br />
* [[Ingredient:Onion]]<br />
* [[Ingredient:Yellow_onion]]<br />
* [[Ingredient:Red_onion]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Vegetables]]<br />
[[Category:Alliums]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Sweet_onion&diff=182Ingredient:Sweet onion2026-10-16T15:34:19Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Vidalia_onions.jpg|thumb|right|300px|A pile of fresh sweet onions]]<br />
Sweet onions look very similar to yellow onions but have significantly less sulfur and a higher water content. Because they lack the sharp, tear-inducing pungency of standard onions, their natural sugars are much more prominent, making them mild enough to eat raw. Famous regional varieties include Vidalia, Walla Walla, and Maui.<br />
<br />
== Origin ==<br />
While genetically derived from the Central Asian yellow onion, specific sweet onion varieties are deeply tied to their modern growing regions. For example, the famous Vidalia onion was first grown in Toombs County, Georgia, USA, in the 1930s, where the uniquely low-sulfur soil produced an unusually sweet crop.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw sweet onion.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 32 kcal <br />
|-<br />
| '''Protein''' || 0.8 g <br />
|-<br />
| '''Total Fat''' || 0.1 g <br />
|-<br />
| '''Saturated Fat''' || 0.0 g <br />
|-<br />
| '''Carbohydrates''' || 7.6 g <br />
|-<br />
| '''Sodium''' || 4 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* Excellent sliced raw on burgers and sandwiches.<br />
* The preferred onion for making battered, deep-fried onion rings.<br />
* Great for roasting whole or tossing into fresh summer salads.<br />
<br />
== See Also ==<br />
* [[Ingredient:Onion]]<br />
* [[Ingredient:Yellow_onion]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Vegetables]]<br />
[[Category:Alliums]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Yellow_onion&diff=180Ingredient:Yellow onion2026-10-16T15:34:19Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Yellow_onion.jpg|thumb|right|300px|Whole raw yellow onions]]<br />
The yellow onion is the absolute workhorse of the kitchen. Characterized by its dry, papery yellow-brown skin and pungent flesh, it has a high sulfur content that gives it a sharp bite when raw. However, when cooked, it breaks down and becomes incredibly sweet and mellow.<br />
<br />
== Origin ==<br />
Like most onions, the yellow onion traces its origins back to Central Asia. Through centuries of cultivation, it has become the most widely grown and consumed onion variety in the world.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw yellow onion.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 40 kcal <br />
|-<br />
| '''Protein''' || 1.1 g <br />
|-<br />
| '''Total Fat''' || 0.1 g <br />
|-<br />
| '''Saturated Fat''' || 0.0 g <br />
|-<br />
| '''Carbohydrates''' || 9.3 g <br />
|-<br />
| '''Sodium''' || 4 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
* The foundation for the classic French mirepoix (along with celery and carrots).<br />
* The best choice for caramelizing due to its complex sugar structure.<br />
* Ideal for rich, slow-simmered dishes like stews, roasts, and braises.<br />
<br />
== See Also ==<br />
* [[Ingredient:Onion]]<br />
* [[Ingredient:Sweet_onion]]<br />
* [[Ingredient:White_onion]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Vegetables]]<br />
[[Category:Alliums]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Onion&diff=178Ingredient:Onion2026-10-16T15:34:19Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Onion_on_White.JPG|thumb|right|300px|Whole and halved onions]]<br />
The onion is one of the most fundamental and universally used ingredients in global cooking. As a member of the allium family, it provides a crucial aromatic base for countless soups, stews, sauces, and stir-fries.<br />
<br />
== Origin ==<br />
Onions are believed to have originated in Central Asia, where they have been cultivated for over 5,000 years. Their durability and long shelf life made them a staple food for ancient civilizations, eventually spreading across the globe through trade routes.<br />
<br />
== Common Varieties ==<br />
There are several distinct varieties of onions, each suited for different culinary applications:<br />
* '''[[Ingredient:Yellow_onion|Yellow Onion]]:''' The standard workhorse, perfect for caramelizing and cooking down into a rich base.<br />
* '''[[Ingredient:Sweet_onion|Sweet Onion]]:''' Milder and less pungent, excellent for onion rings or eating raw.<br />
* '''[[Ingredient:White_onion|White Onion]]:''' Sharp and crisp, a staple in Mexican cuisine and fresh salsas.<br />
* '''[[Ingredient:Red_onion|Red Onion]]:''' Vibrant and slightly spicy, commonly used raw in salads, sandwiches, and for pickling.<br />
* '''[[Ingredient:Shallot|Shallot]]:''' Small and elongated with a sophisticated, garlicky-onion flavor beloved in French cooking.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw, generic onion.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 40 kcal <br />
|-<br />
| '''Protein''' || 1.1 g <br />
|-<br />
| '''Total Fat''' || 0.1 g <br />
|-<br />
| '''Saturated Fat''' || 0.0 g <br />
|-<br />
| '''Carbohydrates''' || 9.3 g <br />
|-<br />
| '''Sodium''' || 4 mg <br />
|}<br />
<br />
== See Also ==<br />
* [[Ingredient:Yellow_onion]]<br />
* [[Ingredient:Sweet_onion]]<br />
* [[Ingredient:White_onion]]<br />
* [[Ingredient:Red_onion]]<br />
* [[Ingredient:Shallot]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Vegetables]]<br />
[[Category:Alliums]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Ground_pork&diff=176Ingredient:Ground pork2026-10-16T15:27:11Z<p>Korostysh: </p>
<hr />
<div>[[File:Фарш.jpg|thumb|right|300px|Fresh ground pork]]<br />
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts. Ground pork is often made from shoulder or belly trim.]]<br />
Ground pork is mechanically minced pork meat. Because it usually incorporates off-cuts from the shoulder and belly, it typically has a higher fat ratio than ground beef, resulting in a juicier, richer flavor profile.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw ground pork (approx. 70/30 meat-to-fat ratio).''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 263 kcal <br />
|-<br />
| '''Protein''' || 16.6 g <br />
|-<br />
| '''Total Fat''' || 21.2 g <br />
|-<br />
| '''Saturated Fat''' || 7.9 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || 63 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
- The traditional base for breakfast sausage patties and Italian sausage links.<br />
- Essential for Asian dumplings, potstickers, and meatballs.<br />
- Often mixed 50/50 with ground beef or veal to add moisture and fat to meatloaf or bolognese sauce.<br />
<br />
== See Also ==<br />
* [[Ingredient:Pork_shoulder]]<br />
* [[Ingredient:Pork_belly]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Proteins]]<br />
[[Category:Meat]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Pork_belly&diff=175Ingredient:Pork belly2026-10-16T15:23:20Z<p>Korostysh: </p>
<hr />
<div>[[File:Schweinebauch-2.jpg|thumb|right|300px|Raw slab of pork belly]]<br />
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts, highlighting the belly.]]<br />
Pork belly is exactly what it sounds like—a boneless, exceptionally fatty cut of meat from the belly of the pig. It features thick layers of fat alternating with strips of meat, topped with the skin.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw pork belly.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 518 kcal <br />
|-<br />
| '''Protein''' || 9.3 g <br />
|-<br />
| '''Total Fat''' || 53.0 g <br />
|-<br />
| '''Saturated Fat''' || 19.3 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || 32 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
- The cut used to make commercial and artisanal bacon when cured and smoked.<br />
- Slow-roasted until the fat renders completely and the top skin puffs into a crispy "crackling."<br />
- Braised for hours in soy sauce and aromatics for dishes like Chinese Dongpo pork or Japanese chashu.<br />
<br />
== See Also ==<br />
* [[Ingredient:Pork_shoulder]]<br />
* [[Ingredient:Ground_pork]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Proteins]]<br />
[[Category:Meat]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Pork_chop&diff=174Ingredient:Pork chop2026-10-16T15:21:51Z<p>Korostysh: Undo imported revision 165 by user wikipedia>Unknown user</p>
<hr />
<div>[[File:Pork_chop_1.jpg|thumb|right|300px|Raw, bone-in pork chops]]<br />
Pork chops are cut perpendicularly from the loin, which runs from the pig’s shoulder to its hip. They can be sold bone-in or boneless, and depending on exactly where they are cut, can range from very lean to slightly fatty.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw, bone-in pork chop (edible portion).''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 197 kcal <br />
|-<br />
| '''Protein''' || 19.3 g <br />
|-<br />
| '''Total Fat''' || 13.0 g <br />
|-<br />
| '''Saturated Fat''' || 4.5 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || 61 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
- Classic preparation includes pan-searing on the stovetop and finishing in the oven.<br />
- Great for breading and frying (like schnitzel or tonkatsu).<br />
- Highly responsive to wet brining before cooking to ensure maximum moisture retention.<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Proteins]]<br />
[[Category:Meat]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Pork_tenderloin&diff=173Ingredient:Pork tenderloin2026-10-16T15:21:32Z<p>Korostysh: Undo imported revision 161 by user wikipedia>Unknown user</p>
<hr />
<div>[[File:Poledwiczka wieprzowa.JPG|thumb|right|300px|Raw, lean pork tenderloin]]<br />
Pork tenderloin is a long, narrow, and incredibly lean muscle that runs along the spine. Because it does very little work, it is the most tender cut on the animal, but its lack of fat means it can dry out quickly if overcooked.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw pork tenderloin.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 143 kcal <br />
|-<br />
| '''Protein''' || 21.1 g <br />
|-<br />
| '''Total Fat''' || 5.8 g <br />
|-<br />
| '''Saturated Fat''' || 2.1 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || 53 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
- Perfect for quick, high-heat cooking methods like pan-searing or roasting at high temperatures.<br />
- A fantastic, lean alternative to chicken breast for meal prep and high-protein bowls.<br />
- Often sliced into medallions, pounded thin, and pan-fried.<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Proteins]]<br />
[[Category:Meat]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Pork_shoulder&diff=172Ingredient:Pork shoulder2026-10-16T15:20:53Z<p>Korostysh: Undo imported revision 163 by user wikipedia>Unknown user</p>
<hr />
<div>[[File:Schweinenacken-1.jpg|thumb|right|300px|Raw, bone-in pork shoulder]]<br />
Pork shoulder, frequently sold as "pork butt" or "Boston butt," is a tough, highly worked muscle from the front leg of the pig. It is loaded with connective tissue and fat that requires long, slow cooking to break down.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw, untrimmed pork shoulder.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 236 kcal <br />
|-<br />
| '''Protein''' || 16.5 g <br />
|-<br />
| '''Total Fat''' || 18.0 g <br />
|-<br />
| '''Saturated Fat''' || 6.6 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || 68 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
- The quintessential cut for pulled pork and slow-smoked BBQ.<br />
- Braised for hours to make traditional Mexican carnitas.<br />
- Cut into large chunks for slow-simmered stews or chili.<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Proteins]]<br />
[[Category:Meat]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Pork_neck&diff=171Ingredient:Pork neck2026-10-16T15:19:22Z<p>Korostysh: Undo imported revision 159 by user wikipedia>Unknown user</p>
<hr />
<div>[[File:Pork neck 01.jpg|thumb|right|300px|Raw, well-marbled pork neck]]<br />
Pork neck, also known as pork collar, is a heavily marbled cut that sits right above the shoulder. Because the fat is intricately woven throughout the muscle, it remains incredibly juicy and tender even when cooked over high, dry heat.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw pork neck.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 230 kcal <br />
|-<br />
| '''Protein''' || 17.0 g <br />
|-<br />
| '''Total Fat''' || 17.5 g <br />
|-<br />
| '''Saturated Fat''' || 6.5 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || 65 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
- The absolute best cut for skewered and grilled dishes like [[Food:Shashlyk|Shashlyk]].<br />
- Excellent sliced into thick steaks and pan-seared or grilled.<br />
- Frequently used in Asian cuisines for char siu (Chinese BBQ pork) because the high fat content prevents it from drying out in the oven.<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Proteins]]<br />
[[Category:Meat]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Ground_pork&diff=170Ingredient:Ground pork2026-10-16T15:13:26Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Ground_pork.jpg|thumb|right|300px|Fresh ground pork]]<br />
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts. Ground pork is often made from shoulder or belly trim.]]<br />
Ground pork is mechanically minced pork meat. Because it usually incorporates off-cuts from the shoulder and belly, it typically has a higher fat ratio than ground beef, resulting in a juicier, richer flavor profile.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw ground pork (approx. 70/30 meat-to-fat ratio).''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 263 kcal <br />
|-<br />
| '''Protein''' || 16.6 g <br />
|-<br />
| '''Total Fat''' || 21.2 g <br />
|-<br />
| '''Saturated Fat''' || 7.9 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || 63 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
- The traditional base for breakfast sausage patties and Italian sausage links.<br />
- Essential for Asian dumplings, potstickers, and meatballs.<br />
- Often mixed 50/50 with ground beef or veal to add moisture and fat to meatloaf or bolognese sauce.<br />
<br />
== See Also ==<br />
* [[Ingredient:Pork_shoulder]]<br />
* [[Ingredient:Pork_belly]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Proteins]]<br />
[[Category:Meat]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Pork_belly&diff=168Ingredient:Pork belly2026-10-16T15:13:25Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Pork_belly.jpg|thumb|right|300px|Raw slab of pork belly]]<br />
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts, highlighting the belly.]]<br />
Pork belly is exactly what it sounds like—a boneless, exceptionally fatty cut of meat from the belly of the pig. It features thick layers of fat alternating with strips of meat, topped with the skin.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw pork belly.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 518 kcal <br />
|-<br />
| '''Protein''' || 9.3 g <br />
|-<br />
| '''Total Fat''' || 53.0 g <br />
|-<br />
| '''Saturated Fat''' || 19.3 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || 32 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
- The cut used to make commercial and artisanal bacon when cured and smoked.<br />
- Slow-roasted until the fat renders completely and the top skin puffs into a crispy "crackling."<br />
- Braised for hours in soy sauce and aromatics for dishes like Chinese Dongpo pork or Japanese chashu.<br />
<br />
== See Also ==<br />
* [[Ingredient:Pork_shoulder]]<br />
* [[Ingredient:Ground_pork]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Proteins]]<br />
[[Category:Meat]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Pork_chop&diff=166Ingredient:Pork chop2026-10-16T15:13:25Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Pork_chop.jpg|thumb|right|300px|Raw, bone-in pork chops]]<br />
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts. Chops are cut from the loin.]]<br />
Pork chops are cut perpendicularly from the loin, which runs from the pig’s shoulder to its hip. They can be sold bone-in or boneless, and depending on exactly where they are cut, can range from very lean to slightly fatty.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw, bone-in pork chop (edible portion).''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 197 kcal <br />
|-<br />
| '''Protein''' || 19.3 g <br />
|-<br />
| '''Total Fat''' || 13.0 g <br />
|-<br />
| '''Saturated Fat''' || 4.5 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || 61 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
- Classic preparation includes pan-searing on the stovetop and finishing in the oven.<br />
- Great for breading and frying (like schnitzel or tonkatsu).<br />
- Highly responsive to wet brining before cooking to ensure maximum moisture retention.<br />
<br />
== See Also ==<br />
* [[Ingredient:Pork_tenderloin]]<br />
* [[Ingredient:Pork_shoulder]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Proteins]]<br />
[[Category:Meat]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Pork_shoulder&diff=164Ingredient:Pork shoulder2026-10-16T15:13:24Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Pork_shoulder.jpg|thumb|right|300px|Raw, bone-in pork shoulder]]<br />
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts, identifying the shoulder (butt/picnic).]]<br />
Pork shoulder, frequently sold as "pork butt" or "Boston butt," is a tough, highly worked muscle from the front leg of the pig. It is loaded with connective tissue and fat that requires long, slow cooking to break down.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw, untrimmed pork shoulder.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 236 kcal <br />
|-<br />
| '''Protein''' || 16.5 g <br />
|-<br />
| '''Total Fat''' || 18.0 g <br />
|-<br />
| '''Saturated Fat''' || 6.6 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || 68 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
- The quintessential cut for pulled pork and slow-smoked BBQ.<br />
- Braised for hours to make traditional Mexican carnitas.<br />
- Cut into large chunks for slow-simmered stews or chili.<br />
<br />
== See Also ==<br />
* [[Ingredient:Pork_belly]]<br />
* [[Ingredient:Pork_neck]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Proteins]]<br />
[[Category:Meat]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Pork_tenderloin&diff=162Ingredient:Pork tenderloin2026-10-16T15:13:24Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Pork_tenderloin.jpg|thumb|right|300px|Raw, lean pork tenderloin]]<br />
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts. The tenderloin runs along the spine.]]<br />
Pork tenderloin is a long, narrow, and incredibly lean muscle that runs along the spine. Because it does very little work, it is the most tender cut on the animal, but its lack of fat means it can dry out quickly if overcooked.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw pork tenderloin.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 143 kcal <br />
|-<br />
| '''Protein''' || 21.1 g <br />
|-<br />
| '''Total Fat''' || 5.8 g <br />
|-<br />
| '''Saturated Fat''' || 2.1 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || 53 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
- Perfect for quick, high-heat cooking methods like pan-searing or roasting at high temperatures.<br />
- A fantastic, lean alternative to chicken breast for meal prep and high-protein bowls.<br />
- Often sliced into medallions, pounded thin, and pan-fried.<br />
<br />
== See Also ==<br />
* [[Ingredient:Pork_chop]]<br />
* [[Ingredient:Pork_shoulder]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Proteins]]<br />
[[Category:Meat]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Ingredient:Pork_neck&diff=160Ingredient:Pork neck2026-10-16T15:13:24Z<p>Korostysh: 1 revision imported</p>
<hr />
<div>[[File:Pork_neck.jpg|thumb|right|300px|Raw, well-marbled pork neck]]<br />
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts. The neck/collar is located near the shoulder.]]<br />
Pork neck, also known as pork collar, is a heavily marbled cut that sits right above the shoulder. Because the fat is intricately woven throughout the muscle, it remains incredibly juicy and tender even when cooked over high, dry heat.<br />
<br />
== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw pork neck.''<br />
<br />
{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 230 kcal <br />
|-<br />
| '''Protein''' || 17.0 g <br />
|-<br />
| '''Total Fat''' || 17.5 g <br />
|-<br />
| '''Saturated Fat''' || 6.5 g <br />
|-<br />
| '''Carbohydrates''' || 0 g <br />
|-<br />
| '''Sodium''' || 65 mg <br />
|}<br />
<br />
== Culinary Uses ==<br />
- The absolute best cut for skewered and grilled dishes like [[Food:Shashlyk]].<br />
- Excellent sliced into thick steaks and pan-seared or grilled.<br />
- Frequently used in Asian cuisines for char siu (Chinese BBQ pork) because the high fat content prevents it from drying out in the oven.<br />
<br />
== See Also ==<br />
* [[Ingredient:Pork_shoulder]]<br />
* [[Ingredient:Pork_chop]]<br />
<br />
[[Category:Ingredients]]<br />
[[Category:Proteins]]<br />
[[Category:Meat]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Food:Shashlyk&diff=158Food:Shashlyk2026-10-16T15:08:08Z<p>Korostysh: </p>
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<div>[[File:Shashlyk.jpg|thumb|right|300px|Traditional grilled shashlyk on metal skewers]]<br />
Shashlyk is a classic skewered and grilled meat dish. Marinated overnight with abundant onions and a touch of acidity, the meat becomes incredibly tender and flavorful when cooked over hot coals.<br />
<br />
== Ingredients ==<br />
{| class="wikitable"<br />
! Ingredient !! Imperial !! Metric<br />
|-<br />
| [[Ingredient:Pork neck|Pork neck]]<br>''or [[Ingredient:Pork shoulder|Pork shoulder]]'' || <span class="scalable-amount" data-base="2">2</span> lb || <span class="scalable-amount" data-base="900">900</span> g<br />
|-<br />
| [[Ingredient:Onion|Onion]] || <span class="scalable-amount" data-base="1">1</span> lb || <span class="scalable-amount" data-base="450">450</span> g<br />
|-<br />
| [[Ingredient:Salt|Salt]] || <span class="scalable-amount" data-base="1">1</span> tbsp || <span class="scalable-amount" data-base="10">10</span> g<br />
|-<br />
| [[Ingredient:Black pepper|Black pepper]] || <span class="scalable-amount" data-base="1">1</span> tsp || <span class="scalable-amount" data-base="2">2</span> g<br />
|-<br />
| [[Ingredient:Green ancho chili seasoning|Green ancho chili seasoning]] || <span class="scalable-amount" data-base="1">2</span> tsp || <span class="scalable-amount" data-base="5">5</span> g<br />
|}<br />
<br />
<br />
<div class="recipe-scale-container"></div><br />
<br />
== Quick Stats ==<br />
- '''Prep time:''' 20 mins (plus overnight marination)<br />
- '''Cook time:''' 20 mins<br />
- '''Protein:''' ~<span class="scalable-amount" data-base="180">180</span>g<br />
<br />
== Tools Needed ==<br />
- [[Tool:Chef's Knife|Chef's Knife]]<br />
- [[Tool:Cutting Board|Cutting Board]]<br />
- [[Tool:Skewers|Metal Skewers]]<br />
- [[Tool:Grill|Grill (Mangal)]] or [[Tool:Air Fryer|Air Fryer]]<br />
<br />
== Instructions ==<br />
# '''Prep the meat:''' Cut your chosen meat into roughly 1 - 1.5-inch (2.5 - 4 cm) cubes.<br />
# '''Prep the marinade:''' Thinly slice the onions into half-moons. In a large bowl, add salt to the onions and squeeze and massage the sliced onions with your hands to release their juices.<br />
# '''Marinate:''' Add the meat, pepper, and chili to the onions. Toss thoroughly to ensure every piece of meat is coated. Cover and refrigerate for at least 4 hours, ideally overnight.<br />
# '''Skewer:''' Thread the marinated meat onto metal skewers, leaving a little space between pieces for even cooking. Remove excess onion pieces from the meat so they don't burn over the fire.<br />
# '''Cook:''' Grill the skewers over hot, white-ashed coals, turning frequently for about 15-20 minutes until thoroughly cooked and nicely charred on the outside. Alternatively, toss cubes into the air fryer at 380 °F (195 °C) for 12-14 minutes.<br />
<br />
[[Category:Recipes]]<br />
[[Category:Grilled Foods]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Food:Shashlyk&diff=157Food:Shashlyk2026-10-16T15:06:17Z<p>Korostysh: </p>
<hr />
<div>[[File:Shashlyk.jpg|thumb|right|300px|Traditional grilled shashlyk on metal skewers]]<br />
Shashlyk is a classic skewered and grilled meat dish. Marinated overnight with abundant onions and a touch of acidity, the meat becomes incredibly tender and flavorful when cooked over hot coals.<br />
<br />
== Ingredients ==<br />
{| class="wikitable"<br />
! Ingredient !! Imperial !! Metric<br />
|-<br />
| {{i|Pork neck}}<br>''or {{i|Pork shoulder}}'' || <span class="scalable-amount" data-base="2">2</span> lb || <span class="scalable-amount" data-base="900">900</span> g<br />
|-<br />
| {{i|Onion}} || <span class="scalable-amount" data-base="1">1</span> lb || <span class="scalable-amount" data-base="450">450</span> g<br />
|-<br />
| {{i|Salt}} || <span class="scalable-amount" data-base="1">1</span> tbsp || <span class="scalable-amount" data-base="10">10</span> g<br />
|-<br />
| {{i|Black pepper}} || <span class="scalable-amount" data-base="1">1</span> tsp || <span class="scalable-amount" data-base="2">2</span> g<br />
|-<br />
| {{i|Green ancho chili seasoning}} || <span class="scalable-amount" data-base="1">2</span> tsp || <span class="scalable-amount" data-base="5">5</span> g<br />
|}<br />
<br />
<br />
<div class="recipe-scale-container"></div><br />
<br />
== Quick Stats ==<br />
- '''Prep time:''' 20 mins (plus overnight marination)<br />
- '''Cook time:''' 20 mins<br />
- '''Protein:''' ~<span class="scalable-amount" data-base="180">180</span>g<br />
<br />
== Tools Needed ==<br />
- [[Tool:Chef's Knife|Chef's Knife]]<br />
- [[Tool:Cutting Board|Cutting Board]]<br />
- [[Tool:Skewers|Metal Skewers]]<br />
- [[Tool:Grill|Grill (Mangal)]] or [[Tool:Air Fryer|Air Fryer]]<br />
<br />
== Instructions ==<br />
# '''Prep the meat:''' Cut your chosen meat into roughly 1 - 1.5-inch (2.5 - 4 cm) cubes.<br />
# '''Prep the marinade:''' Thinly slice the onions into half-moons. In a large bowl, add salt to the onions and squeeze and massage the sliced onions with your hands to release their juices.<br />
# '''Marinate:''' Add the meat, pepper, and chili to the onions. Toss thoroughly to ensure every piece of meat is coated. Cover and refrigerate for at least 4 hours, ideally overnight.<br />
# '''Skewer:''' Thread the marinated meat onto metal skewers, leaving a little space between pieces for even cooking. Remove excess onion pieces from the meat so they don't burn over the fire.<br />
# '''Cook:''' Grill the skewers over hot, white-ashed coals, turning frequently for about 15-20 minutes until thoroughly cooked and nicely charred on the outside. Alternatively, toss cubes into the air fryer at 380 °F (195 °C) for 12-14 minutes.<br />
<br />
[[Category:Recipes]]<br />
[[Category:Grilled Foods]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Tool:Cleaver&diff=156Tool:Cleaver2026-10-16T15:04:45Z<p>Korostysh: </p>
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<div>[[File:Couperet à débiter les lapins 04.jpg|thumb|right|300px|A heavy meat cleaver]]<br />
A '''cleaver''' is a large knife that varies in its shape but usually resembles a rectangular-bladed tomahawk. It is largely used as a kitchen or butcher knife.<br />
<br />
== Characteristics ==<br />
* '''Blade Length:''' Usually 6 to 8 inches, but incredibly wide (rectangular).<br />
* '''Profile:''' Thick, heavy spine with a sturdy edge.<br />
<br />
== Primary Uses ==<br />
* Splitting up large pieces of soft bones and slashing through thick pieces of meat.<br />
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== See Also ==<br />
* [[Tool:Knives]]<br />
* [[Tool:Chef's_Knife]]<br />
* [[Tool:Boning_Knife]]<br />
<br />
[[Category:Tools]]<br />
[[Category:Knives]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Tool:Boning_Knife&diff=155Tool:Boning Knife2026-10-16T15:03:51Z<p>Korostysh: </p>
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<div>[[File:Hendi Ausbeinmesser 2016-08-22 (1).jpg|thumb|right|300px|A thin, semi-flexible boning knife]]<br />
A '''boning knife''' is a specialized, highly tactical blade. It is remarkably thin and narrow, designed specifically to pierce meat and seamlessly trace the contours of bones.<br />
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== Characteristics ==<br />
* '''Blade Length:''' Typically 5 to 6 inches (13-15 cm).<br />
* '''Profile:''' Very narrow blade tapering to a sharp, piercing point.<br />
<br />
== Primary Uses ==<br />
* Breaking down whole chickens and separating joints.<br />
* Removing silver skin and trimming large caps of fat.<br />
<br />
== See Also ==<br />
* [[Tool:Knives]]<br />
* [[Tool:Chef's_Knife]]<br />
* [[Tool:Cleaver]]<br />
<br />
[[Category:Tools]]<br />
[[Category:Knives]]</div>Korostyshhttps://wikirecipe.app/index.php?title=File:Utility_knife_1.jpg&diff=154File:Utility knife 1.jpg2026-10-16T15:02:57Z<p>Korostysh: </p>
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<div></div>Korostyshhttps://wikirecipe.app/index.php?title=Tool:Utility_Knife&diff=153Tool:Utility Knife2026-10-16T15:02:21Z<p>Korostysh: </p>
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<div>[[File:Utility_knife_1.jpg|thumb|right|300px|A mid-sized kitchen utility knife]]<br />
A '''utility knife''' is a mid-sized blade that bridges the gap between a paring and chef's knife.<br />
<br />
== Characteristics ==<br />
* '''Blade Length:''' Usually 4 to 7 inches (10-18 cm).<br />
* '''Profile:''' Narrow blade, either straight-edged or slightly serrated.<br />
<br />
== Primary Uses ==<br />
* Slicing small to medium-sized fruits and vegetables.<br />
* Slicing blocks of cheese or cured meats.<br />
<br />
== See Also ==<br />
* [[Tool:Knives]]<br />
* [[Tool:Chef's_Knife]]<br />
* [[Tool:Paring_Knife]]<br />
<br />
[[Category:Tools]]<br />
[[Category:Knives]]</div>Korostyshhttps://wikirecipe.app/index.php?title=Tool:Santoku_Knife&diff=152Tool:Santoku Knife2026-10-16T12:20:00Z<p>Korostysh: </p>
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<div>[[File:Santoku Kochmesser.jpg|thumb|right|300px|A Santoku knife]]<br />
The '''santoku bōchō''' (or bunka bōchō) is a general-purpose kitchen knife originating in Japan. <br />
<br />
== Characteristics ==<br />
* '''Blade Length:''' Its blade is typically between 13 and 20 centimetres (5 to 8 inches) long.<br />
* '''Profile:''' It has a flat edge and a sheep's foot-tipped blade that curves down at an angle approaching 60 degrees at the point.<br />
<br />
== Primary Uses ==<br />
* Precision slicing and dicing of vegetables.<br />
* Chopping herbs and mincing aromatics.<br />
<br />
== See Also ==<br />
* [[Tool:Knives]]<br />
* [[Tool:Chef's_Knife]]<br />
<br />
[[Category:Tools]]<br />
[[Category:Knives]]</div>Korostyshhttps://wikirecipe.app/index.php?title=File:Bread_knife.jpg&diff=151File:Bread knife.jpg2026-10-16T12:19:01Z<p>Korostysh: </p>
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<div></div>Korostyshhttps://wikirecipe.app/index.php?title=Tool:Paring_Knife&diff=150Tool:Paring Knife2026-10-16T12:17:33Z<p>Korostysh: </p>
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<div>[[File:Miyabi Birchwood SG2 3.5-Inch Paring Knife (2026)-104A7337.jpg|thumb|right|300px|Japanese paring or petty knife with a 3.25-inch blade from the Miyabi Birchwood series]]<br />
A '''paring knife''' is a small all-purpose kitchen knife with a plain edge. A paring knife may also be used to peel vegetables. <br />
<br />
== Characteristics ==<br />
* '''Blade Length:''' Typically 3 to 4 inches (7-10 cm).<br />
* '''Profile:''' Straight or slightly curved edge with a sharp, pointed tip.<br />
<br />
== Primary Uses ==<br />
* Peeling apples, potatoes, and other tough-skinned fruits and vegetables.<br />
* Intricate work like hulling strawberries or coring tomatoes.<br />
<br />
== See Also ==<br />
* [[Tool:Knives]]<br />
* [[Tool:Chef's_Knife]]<br />
* [[Tool:Utility_Knife]]<br />
<br />
[[Category:Tools]]<br />
[[Category:Knives]]</div>Korostysh