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File:Maldon sea salt.jpg

Korostysh — Fri, 16 Oct 2026 16:03:44 GMT

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Ingredient:Kosher salt

Korostysh — Fri, 16 Oct 2026 16:03:21 GMT

← Older revision		Revision as of 16:03, 16 October 2026
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	[[File:Kosher_salt.~~jpg~~\|thumb\|right\|300px\|A bowl of coarse kosher salt]]		[[File:Kosher_salt.png\|thumb\|right\|300px\|A bowl of coarse kosher salt]]
	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.		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.

File:Kosher salt.png

Korostysh — Fri, 16 Oct 2026 16:02:57 GMT

Korostysh uploaded File:Kosher salt.png

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File:Table salt.jpg

Korostysh — Fri, 16 Oct 2026 15:58:13 GMT

Korostysh uploaded File:Table salt.jpg

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Ingredient:Salt

Korostysh — Fri, 16 Oct 2026 15:56:33 GMT

← Older revision		Revision as of 15:56, 16 October 2026
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	[[File:~~Salt_pile~~.~~jpg~~\|thumb\|right\|300px\|~~A pile~~ of ~~white salt crystals~~]]		[[File:Comparison of Table Salt with Kitchen Salt.png\|thumb\|right\|300px\|Comparison of Table Salt with Kitchen Salt]]
	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.		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.

Ingredient:Smoked salt

Korostysh — Fri, 16 Oct 2026 15:52:54 GMT

Korostysh imported Ingredient:Smoked salt by file upload (1 revision)

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[[File:Smoked_salt.jpg|thumb|right|300px|Brownish, coarse smoked sea salt]]
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.

== Origin ==
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 0 kcal
|-
| '''Sodium''' || ~38,000 mg
|}

== Culinary Uses ==
* Ideal for dry-rubbing meats (like brisket or pork shoulder) before cooking them in an oven or slow cooker to simulate outdoor smoking.
* Sprinkled over vegetarian dishes like roasted mushrooms, eggplant, or baked beans to add deep, meaty umami.
* Can be used as a finishing salt for burgers or even chocolate desserts for a savory, smoky twist.

== See Also ==
* [[Ingredient:Salt]]
* [[Ingredient:Sea_salt]]

[[Category:Ingredients]]
[[Category:Spices and Seasonings]]
[[Category:Minerals]]

Ingredient:Black salt

Korostysh — Fri, 16 Oct 2026 15:52:53 GMT

Korostysh imported Ingredient:Black salt by file upload (1 revision)

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[[File:Kala_namak.jpg|thumb|right|300px|Ground black salt (Kala namak), showing its pinkish-grey color]]
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.

== Origin ==
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving. It is lower in sodium than regular salt but rich in iron and sulfur.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 0 kcal
|-
| '''Sodium''' || ~36,000 mg
|}

== Culinary Uses ==
* A cornerstone ingredient in vegan cooking to impart a convincing "egg" flavor to tofu scrambles and vegan mayonnaises.
* Essential in South Asian cuisine for making chaat masala, an iconic tangy spice blend.
* Sprinkled over fresh fruits or used in chutneys to provide a savory, sulfurous contrast.

== See Also ==
* [[Ingredient:Salt]]
* [[Ingredient:Himalayan_salt]]

[[Category:Ingredients]]
[[Category:Spices and Seasonings]]
[[Category:Minerals]]

Ingredient:Hawaiian red salt

Korostysh — Fri, 16 Oct 2026 15:52:53 GMT

Korostysh imported Ingredient:Hawaiian red salt by file upload (1 revision)

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[[File:Alaea_salt.jpg|thumb|right|300px|Coarse, brick-red Alaea salt]]
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.

== Origin ==
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving. The volcanic clay provides a higher concentration of trace iron.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 0 kcal
|-
| '''Sodium''' || ~34,000 mg
|}

== Culinary Uses ==
* The authentic, essential seasoning for traditional Hawaiian dishes like Kalua pig, poke, and pipikaula (Hawaiian jerky).
* Used as a beautiful, earthy finishing salt for roasted meats and seafood.
* Excellent for sealing in moisture when roasting whole fish or poultry.

== See Also ==
* [[Ingredient:Salt]]
* [[Ingredient:Hawaiian_black_salt]]

[[Category:Ingredients]]
[[Category:Spices and Seasonings]]
[[Category:Minerals]]

Ingredient:Hawaiian black salt

Korostysh — Fri, 16 Oct 2026 15:52:53 GMT

Korostysh imported Ingredient:Hawaiian black salt by file upload (1 revision)

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[[File:Black_lava_salt.jpg|thumb|right|300px|Jet black Hawaiian Hiwa Kai salt]]
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.

== Origin ==
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving. The activated charcoal is highly porous and lowers the overall sodium percentage by volume.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 0 kcal
|-
| '''Sodium''' || ~35,000 mg
|}

== Culinary Uses ==
* Used strictly as a finishing salt, as the charcoal can turn food an unappetizing grey color if dissolved during cooking.
* Provides stunning visual contrast when sprinkled on light-colored foods like scrambled eggs, white fish, seared scallops, or sweet potatoes.
* The charcoal provides a very slight earthy, detoxifying flavor profile.

== See Also ==
* [[Ingredient:Salt]]
* [[Ingredient:Hawaiian_red_salt]]

[[Category:Ingredients]]
[[Category:Spices and Seasonings]]
[[Category:Minerals]]

Ingredient:Sea salt

Korostysh — Fri, 16 Oct 2026 15:52:52 GMT

Korostysh imported Ingredient:Sea salt by file upload (1 revision)

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[[File:Sea_salt.jpg|thumb|right|300px|Coarse, irregular sea salt crystals]]
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.

== Origin ==
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving. Sodium content can be slightly lower than table salt due to trace minerals.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 0 kcal
|-
| '''Sodium''' || ~38,000 mg
|}

== Culinary Uses ==
* A robust finishing salt for roasted vegetables or grilled meats.
* Used for packing root vegetables or fish for salt-crust baking.
* Adds a rustic crunch when used in coarse grinders.

== See Also ==
* [[Ingredient:Salt]]
* [[Ingredient:Flaky_sea_salt]]

[[Category:Ingredients]]
[[Category:Spices and Seasonings]]
[[Category:Minerals]]

Ingredient:Flaky sea salt

Korostysh — Fri, 16 Oct 2026 15:52:52 GMT

Korostysh imported Ingredient:Flaky sea salt by file upload (1 revision)

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[[File:Maldon_sea_salt.jpg|thumb|right|300px|Pyramid-shaped flaky sea salt crystals]]
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.

== Origin ==
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 0 kcal
|-
| '''Sodium''' || ~38,000 mg
|}

== Culinary Uses ==
* The ultimate finishing salt—never used during the cooking process, only sprinkled on right before serving.
* Phenomenal on chocolate chip cookies, brownies, and caramel.
* Adds incredible texture to sliced heirloom tomatoes, avocados, and seared steaks.

== See Also ==
* [[Ingredient:Salt]]
* [[Ingredient:Fleur_de_sel]]

[[Category:Ingredients]]
[[Category:Spices and Seasonings]]
[[Category:Minerals]]

Ingredient:Fleur de sel

Korostysh — Fri, 16 Oct 2026 15:52:52 GMT

Korostysh imported Ingredient:Fleur de sel by file upload (1 revision)

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[[File:Fleur_de_sel.jpg|thumb|right|300px|Moist, delicate Fleur de sel]]
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.

== Origin ==
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving. It contains a high residual moisture content and significant trace ocean minerals.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 0 kcal
|-
| '''Sodium''' || ~36,000 mg
|}

== Culinary Uses ==
* Used exclusively as a premium finishing salt.
* Exceptionally good on fresh seafood, scallops, and white fish.
* Its residual moisture means it lingers on the tongue longer than dry salt, prolonging its flavor impact on fresh vegetables or buttered bread.

== See Also ==
* [[Ingredient:Salt]]
* [[Ingredient:Flaky_sea_salt]]

[[Category:Ingredients]]
[[Category:Spices and Seasonings]]
[[Category:Minerals]]

Ingredient:Himalayan salt

Korostysh — Fri, 16 Oct 2026 15:52:52 GMT

Korostysh imported Ingredient:Himalayan salt by file upload (1 revision)

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[[File:Himalayan_salt.jpg|thumb|right|300px|Pink Himalayan rock salt crystals]]
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.

== Origin ==
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of Himalayan salt.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 0 kcal
|-
| '''Sodium''' || ~38,000 mg
|}

== Culinary Uses ==
* Used beautifully as a coarse finishing salt for visual presentation on light-colored dishes.
* Sold as large, solid slabs that can be heated on a grill or stove to sear meats, or chilled to serve sashimi.
* Functionally used in grinders to season everyday dishes.

== See Also ==
* [[Ingredient:Salt]]
* [[Ingredient:Sea_salt]]

[[Category:Ingredients]]
[[Category:Spices and Seasonings]]
[[Category:Minerals]]

Ingredient:Salt

Korostysh — Fri, 16 Oct 2026 15:52:51 GMT

Korostysh imported Ingredient:Salt by file upload (1 revision)

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[[File:Salt_pile.jpg|thumb|right|300px|A pile of white salt crystals]]
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.

== Origin ==
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.

== Common Varieties ==
There is a vast world of salt beyond the standard shaker, categorized by crystal structure, moisture content, and mineral additives:
* '''[[Ingredient:Fine_salt|Fine Salt (Table Salt)]]:''' Highly refined, tiny cubic crystals that dissolve rapidly.
* '''[[Ingredient:Kosher_salt|Kosher Salt]]:''' Broad, flat flakes preferred by chefs for easy pinching and even seasoning.
* '''[[Ingredient:Sea_salt|Sea Salt]]:''' Coarse, irregular crystals left behind by evaporated seawater.
* '''[[Ingredient:Flaky_sea_salt|Flaky Sea Salt]]:''' Delicate, pyramid-shaped crystals perfect for finishing dishes with a crunch.
* '''[[Ingredient:Fleur_de_sel|Fleur de Sel]]:''' The moist, delicate "flower of salt" hand-skimmed from the top of salt evaporation ponds.
* '''[[Ingredient:Himalayan_salt|Himalayan Pink Salt]]:''' Rock salt mined from Pakistan, known for its striking pink color caused by trace iron.
* '''[[Ingredient:Black_salt|Black Salt (Kala Namak)]]:''' A kiln-fired rock salt used in South Asian cuisine with a distinctive "eggy" aroma.
* '''[[Ingredient:Hawaiian_red_salt|Hawaiian Red Salt (Alaea)]]:''' Unrefined sea salt mixed with iron-rich volcanic clay.
* '''[[Ingredient:Hawaiian_black_salt|Hawaiian Black Salt (Hiwa Kai)]]:''' Sea salt blended with activated charcoal for a striking black color.
* '''[[Ingredient:Smoked_salt|Smoked Salt]]:''' Sea salt cold-smoked over wood fires (like hickory or applewood) to impart a campfire flavor.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of generic salt. Note: Salt is a mineral, not a calorie-yielding food source.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 0 kcal
|-
| '''Protein''' || 0 g
|-
| '''Total Fat''' || 0 g
|-
| '''Saturated Fat''' || 0 g
|-
| '''Carbohydrates''' || 0 g
|-
| '''Sodium''' || ~38,758 mg
|}

== See Also ==
* [[Ingredient:Fine_salt]]
* [[Ingredient:Kosher_salt]]
* [[Ingredient:Sea_salt]]
* [[Ingredient:Flaky_sea_salt]]
* [[Ingredient:Fleur_de_sel]]
* [[Ingredient:Himalayan_salt]]
* [[Ingredient:Black_salt]]
* [[Ingredient:Hawaiian_red_salt]]
* [[Ingredient:Hawaiian_black_salt]]
* [[Ingredient:Smoked_salt]]

[[Category:Ingredients]]
[[Category:Spices and Seasonings]]
[[Category:Minerals]]

Ingredient:Fine salt

Korostysh — Fri, 16 Oct 2026 15:52:51 GMT

Korostysh imported Ingredient:Fine salt by file upload (1 revision)

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[[File:Table_salt.jpg|thumb|right|300px|A shaker pouring fine table salt]]
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.

== Origin ==
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 0 kcal
|-
| '''Sodium''' || 38,758 mg
|}

== Culinary Uses ==
* The standard choice for baking, where uniform crystal size ensures perfectly accurate volumetric measuring (teaspoons/tablespoons).
* Ideal for salting pasta water or quickly dissolving into soups and sauces.
* Commonly used in salt shakers for table-side seasoning.

== See Also ==
* [[Ingredient:Salt]]
* [[Ingredient:Kosher_salt]]

[[Category:Ingredients]]
[[Category:Spices and Seasonings]]
[[Category:Minerals]]

Ingredient:Kosher salt

Korostysh — Fri, 16 Oct 2026 15:52:51 GMT

Korostysh imported Ingredient:Kosher salt by file upload (1 revision)

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[[File:Kosher_salt.jpg|thumb|right|300px|A bowl of coarse kosher salt]]
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.

== Origin ==
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.

== Nutritional Information ==
''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.)''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 0 kcal
|-
| '''Sodium''' || 38,758 mg
|}

== Culinary Uses ==
* The absolute best salt for general cooking and seasoning meats before searing.
* Excellent for creating wet or dry brines.
* Coating the rims of margarita glasses.

== See Also ==
* [[Ingredient:Salt]]
* [[Ingredient:Fine_salt]]

[[Category:Ingredients]]
[[Category:Spices and Seasonings]]
[[Category:Minerals]]

Food:Shashlyk

Korostysh — Fri, 16 Oct 2026 15:45:42 GMT

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	\| [[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		\| [[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
	\|-		\|-
	\| [[Ingredient:~~Onion~~\|~~Onion~~]] \|\| <span class="scalable-amount" data-base="1">1</span> lb \|\| <span class="scalable-amount" data-base="450">450</span> g		\| [[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
	\|-		\|-
	\| [[Ingredient:Salt\|Salt]] \|\| <span class="scalable-amount" data-base="1">1</span> tbsp \|\| <span class="scalable-amount" data-base="10">10</span> g		\| [[Ingredient:Salt\|Salt]] \|\| <span class="scalable-amount" data-base="1">1</span> tbsp \|\| <span class="scalable-amount" data-base="10">10</span> g

Ingredient:White onion

Korostysh — Fri, 16 Oct 2026 15:43:28 GMT

← Older revision		Revision as of 15:43, 16 October 2026
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	[[File:~~White_onion~~.~~jpg~~\|thumb\|right\|300px\|A whole white onion with its papery skin]]		[[File:White onions for sale in supermarket.JPG\|thumb\|right\|300px\|A whole white onion with its papery skin]]
	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.		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.

Ingredient:Sweet onion

Korostysh — Fri, 16 Oct 2026 15:42:21 GMT

← Older revision		Revision as of 15:42, 16 October 2026
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	[[File:~~Vidalia_onions~~.jpg\|thumb\|right\|300px\|A pile of fresh sweet onions]]		[[File:Vidalia Onions.jpg\|thumb\|right\|300px\|A pile of fresh sweet onions]]
	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.		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.

Ingredient:Yellow onion

Korostysh — Fri, 16 Oct 2026 15:41:01 GMT

← Older revision		Revision as of 15:41, 16 October 2026
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	[[File:~~Yellow_onion~~.jpg\|thumb\|right\|300px\|Whole raw yellow onions]]		[[File:YellowOnions.jpg\|thumb\|right\|300px\|Whole raw yellow onions]]
	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.		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.

Ingredient:Onion

Korostysh — Fri, 16 Oct 2026 15:40:04 GMT

← Older revision		Revision as of 15:40, 16 October 2026
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	[[File:~~Onion_on_White~~.~~JPG~~\|thumb\|right\|300px\|~~Whole~~ and ~~halved~~ onions]]		[[File:Mixed onions.jpg\|thumb\|right\|300px\|Mixed onions: red and yellow onions, with and without skin, whole and sliced and in rings.]]
	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.		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.

Ingredient:Red onion

Korostysh — Fri, 16 Oct 2026 15:34:20 GMT

Korostysh imported Ingredient:Red onion by file upload (1 revision)

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[[File:Red_onion.jpg|thumb|right|300px|A raw red onion with deep purple skin]]
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.

== Origin ==
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw red onion.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 40 kcal
|-
| '''Protein''' || 1.2 g
|-
| '''Total Fat''' || 0.1 g
|-
| '''Saturated Fat''' || 0.0 g
|-
| '''Carbohydrates''' || 9.3 g
|-
| '''Sodium''' || 4 mg
|}

== Culinary Uses ==
* The ultimate onion for quick-pickling in vinegar, which turns the flesh a stunning bright pink.
* Perfect for slicing thin and adding raw to Greek salads, sandwiches, and wraps.
* Grills exceptionally well, often cut into thick wedges for kebabs.

== See Also ==
* [[Ingredient:Onion]]
* [[Ingredient:White_onion]]

[[Category:Ingredients]]
[[Category:Vegetables]]
[[Category:Alliums]]

Ingredient:Shallot

Korostysh — Fri, 16 Oct 2026 15:34:20 GMT

Korostysh imported Ingredient:Shallot by file upload (1 revision)

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[[File:Shallot.jpg|thumb|right|300px|Small, elongated raw shallots]]
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.

== Origin ==
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.

== Nutritional Information ==
''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.)''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 72 kcal
|-
| '''Protein''' || 2.5 g
|-
| '''Total Fat''' || 0.1 g
|-
| '''Saturated Fat''' || 0.0 g
|-
| '''Carbohydrates''' || 16.8 g
|-
| '''Sodium''' || 12 mg
|}

== Culinary Uses ==
* The absolute essential allium for classic French sauces, like beurre blanc and mignonette.
* Fantastic when finely minced and used raw in vinaigrettes.
* Often sliced thin and slowly fried in oil to make crispy Asian fried shallots.

== See Also ==
* [[Ingredient:Onion]]
* [[Ingredient:Yellow_onion]]

[[Category:Ingredients]]
[[Category:Vegetables]]
[[Category:Alliums]]

Ingredient:Onion

Korostysh — Fri, 16 Oct 2026 15:34:19 GMT

Korostysh imported Ingredient:Onion by file upload (1 revision)

New page

[[File:Onion_on_White.JPG|thumb|right|300px|Whole and halved onions]]
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.

== Origin ==
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.

== Common Varieties ==
There are several distinct varieties of onions, each suited for different culinary applications:
* '''[[Ingredient:Yellow_onion|Yellow Onion]]:''' The standard workhorse, perfect for caramelizing and cooking down into a rich base.
* '''[[Ingredient:Sweet_onion|Sweet Onion]]:''' Milder and less pungent, excellent for onion rings or eating raw.
* '''[[Ingredient:White_onion|White Onion]]:''' Sharp and crisp, a staple in Mexican cuisine and fresh salsas.
* '''[[Ingredient:Red_onion|Red Onion]]:''' Vibrant and slightly spicy, commonly used raw in salads, sandwiches, and for pickling.
* '''[[Ingredient:Shallot|Shallot]]:''' Small and elongated with a sophisticated, garlicky-onion flavor beloved in French cooking.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw, generic onion.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 40 kcal
|-
| '''Protein''' || 1.1 g
|-
| '''Total Fat''' || 0.1 g
|-
| '''Saturated Fat''' || 0.0 g
|-
| '''Carbohydrates''' || 9.3 g
|-
| '''Sodium''' || 4 mg
|}

== See Also ==
* [[Ingredient:Yellow_onion]]
* [[Ingredient:Sweet_onion]]
* [[Ingredient:White_onion]]
* [[Ingredient:Red_onion]]
* [[Ingredient:Shallot]]

[[Category:Ingredients]]
[[Category:Vegetables]]
[[Category:Alliums]]

Ingredient:Yellow onion

Korostysh — Fri, 16 Oct 2026 15:34:19 GMT

Korostysh imported Ingredient:Yellow onion by file upload (1 revision)

New page

[[File:Yellow_onion.jpg|thumb|right|300px|Whole raw yellow onions]]
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.

== Origin ==
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw yellow onion.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 40 kcal
|-
| '''Protein''' || 1.1 g
|-
| '''Total Fat''' || 0.1 g
|-
| '''Saturated Fat''' || 0.0 g
|-
| '''Carbohydrates''' || 9.3 g
|-
| '''Sodium''' || 4 mg
|}

== Culinary Uses ==
* The foundation for the classic French mirepoix (along with celery and carrots).
* The best choice for caramelizing due to its complex sugar structure.
* Ideal for rich, slow-simmered dishes like stews, roasts, and braises.

== See Also ==
* [[Ingredient:Onion]]
* [[Ingredient:Sweet_onion]]
* [[Ingredient:White_onion]]

[[Category:Ingredients]]
[[Category:Vegetables]]
[[Category:Alliums]]

Ingredient:Sweet onion

Korostysh — Fri, 16 Oct 2026 15:34:19 GMT

Korostysh imported Ingredient:Sweet onion by file upload (1 revision)

New page

[[File:Vidalia_onions.jpg|thumb|right|300px|A pile of fresh sweet onions]]
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.

== Origin ==
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw sweet onion.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 32 kcal
|-
| '''Protein''' || 0.8 g
|-
| '''Total Fat''' || 0.1 g
|-
| '''Saturated Fat''' || 0.0 g
|-
| '''Carbohydrates''' || 7.6 g
|-
| '''Sodium''' || 4 mg
|}

== Culinary Uses ==
* Excellent sliced raw on burgers and sandwiches.
* The preferred onion for making battered, deep-fried onion rings.
* Great for roasting whole or tossing into fresh summer salads.

== See Also ==
* [[Ingredient:Onion]]
* [[Ingredient:Yellow_onion]]

[[Category:Ingredients]]
[[Category:Vegetables]]
[[Category:Alliums]]

Ingredient:White onion

Korostysh — Fri, 16 Oct 2026 15:34:19 GMT

Korostysh imported Ingredient:White onion by file upload (1 revision)

New page

[[File:White_onion.jpg|thumb|right|300px|A whole white onion with its papery skin]]
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.

== Origin ==
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw white onion.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 40 kcal
|-
| '''Protein''' || 1.1 g
|-
| '''Total Fat''' || 0.1 g
|-
| '''Saturated Fat''' || 0.0 g
|-
| '''Carbohydrates''' || 9.3 g
|-
| '''Sodium''' || 4 mg
|}

== Culinary Uses ==
* The traditional choice for Mexican cuisine, used in pico de gallo, salsas, and as a raw garnish for tacos.
* Excellent in white sauces or light-colored dishes where a yellow onion might alter the color.
* Great for raw applications where a sharp, biting contrast is desired.

== See Also ==
* [[Ingredient:Onion]]
* [[Ingredient:Yellow_onion]]
* [[Ingredient:Red_onion]]

[[Category:Ingredients]]
[[Category:Vegetables]]
[[Category:Alliums]]

Ingredient:Ground pork

Korostysh — Fri, 16 Oct 2026 15:27:11 GMT

← Older revision		Revision as of 15:27, 16 October 2026
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	[[File:~~Ground_pork~~.jpg\|thumb\|right\|300px\|Fresh ground pork]]		[[File:Фарш.jpg\|thumb\|right\|300px\|Fresh ground pork]]
	[[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.]]		[[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.]]
	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.		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.

Ingredient:Pork belly

Korostysh — Fri, 16 Oct 2026 15:23:20 GMT

← Older revision		Revision as of 15:23, 16 October 2026
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	[[File:~~Pork_belly~~.jpg\|thumb\|right\|300px\|Raw slab of pork belly]]		[[File:Schweinebauch-2.jpg\|thumb\|right\|300px\|Raw slab of pork belly]]
	[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts, highlighting the belly.]]		[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts, highlighting the belly.]]
	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.		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.

Ingredient:Pork chop

Korostysh — Fri, 16 Oct 2026 15:21:51 GMT

Undo imported revision 165 by user wikipedia>Unknown user

← Older revision		Revision as of 15:21, 16 October 2026
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	[[File:~~Pork_chop~~.jpg\|thumb\|right\|300px\|Raw, bone-in pork chops]]		[[File:Pork_chop_1.jpg\|thumb\|right\|300px\|Raw, bone-in pork chops]]
	~~[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts. Chops are cut from the loin.~~]]
	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.		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.

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	- Great for breading and frying (like schnitzel or tonkatsu).		- Great for breading and frying (like schnitzel or tonkatsu).
	- Highly responsive to wet brining before cooking to ensure maximum moisture retention.		- Highly responsive to wet brining before cooking to ensure maximum moisture retention.

	~~== See Also ==~~
	* [[Ingredient:Pork_tenderloin]]
	* [[Ingredient:Pork_shoulder]]

	[[Category:Ingredients]]		[[Category:Ingredients]]
	[[Category:Proteins]]		[[Category:Proteins]]
	[[Category:Meat]]		[[Category:Meat]]

Ingredient:Pork tenderloin

Korostysh — Fri, 16 Oct 2026 15:21:32 GMT

Undo imported revision 161 by user wikipedia>Unknown user

← Older revision		Revision as of 15:21, 16 October 2026
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	[[File:~~Pork_tenderloin~~.~~jpg~~\|thumb\|right\|300px\|Raw, lean pork tenderloin]]		[[File:Poledwiczka wieprzowa.JPG\|thumb\|right\|300px\|Raw, lean pork tenderloin]]
	~~[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts. The tenderloin runs along the spine.~~]]
	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.		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.

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	- A fantastic, lean alternative to chicken breast for meal prep and high-protein bowls.		- A fantastic, lean alternative to chicken breast for meal prep and high-protein bowls.
	- Often sliced into medallions, pounded thin, and pan-fried.		- Often sliced into medallions, pounded thin, and pan-fried.

	~~== See Also ==~~
	* [[Ingredient:Pork_chop]]
	* [[Ingredient:Pork_shoulder]]

	[[Category:Ingredients]]		[[Category:Ingredients]]
	[[Category:Proteins]]		[[Category:Proteins]]
	[[Category:Meat]]		[[Category:Meat]]

Ingredient:Pork shoulder

Korostysh — Fri, 16 Oct 2026 15:20:53 GMT

Undo imported revision 163 by user wikipedia>Unknown user

← Older revision		Revision as of 15:20, 16 October 2026
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	[[File:~~Pork_shoulder~~.jpg\|thumb\|right\|300px\|Raw, bone-in pork shoulder]]		[[File:Schweinenacken-1.jpg\|thumb\|right\|300px\|Raw, bone-in pork shoulder]]
	~~[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts, identifying the shoulder (butt/picnic).~~]]
	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.		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.

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	- Braised for hours to make traditional Mexican carnitas.		- Braised for hours to make traditional Mexican carnitas.
	- Cut into large chunks for slow-simmered stews or chili.		- Cut into large chunks for slow-simmered stews or chili.

	~~== See Also ==~~
	* [[Ingredient:Pork_belly]]
	* [[Ingredient:Pork_neck]]

	[[Category:Ingredients]]		[[Category:Ingredients]]
	[[Category:Proteins]]		[[Category:Proteins]]
	[[Category:Meat]]		[[Category:Meat]]

Ingredient:Pork neck

Korostysh — Fri, 16 Oct 2026 15:19:22 GMT

Undo imported revision 159 by user wikipedia>Unknown user

← Older revision		Revision as of 15:19, 16 October 2026
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	[[File:~~Pork_neck~~.jpg\|thumb\|right\|300px\|Raw, well-marbled pork neck]]		[[File:Pork neck 01.jpg\|thumb\|right\|300px\|Raw, well-marbled pork neck]]
	~~[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts. The neck/collar is located near the shoulder.~~]]
	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.		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.

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	== Culinary Uses ==		== Culinary Uses ==
	- The absolute best cut for skewered and grilled dishes like [[Food:Shashlyk]].		- The absolute best cut for skewered and grilled dishes like [[Food:Shashlyk\|Shashlyk]].
	- Excellent sliced into thick steaks and pan-seared or grilled.		- Excellent sliced into thick steaks and pan-seared or grilled.
	- Frequently used in Asian cuisines for char siu (Chinese BBQ pork) because the high fat content prevents it from drying out in the oven.		- Frequently used in Asian cuisines for char siu (Chinese BBQ pork) because the high fat content prevents it from drying out in the oven.

	~~== See Also ==~~
	* [[Ingredient:Pork_shoulder]]
	* [[Ingredient:Pork_chop]]

	[[Category:Ingredients]]		[[Category:Ingredients]]
	[[Category:Proteins]]		[[Category:Proteins]]
	[[Category:Meat]]		[[Category:Meat]]

Ingredient:Ground pork

Korostysh — Fri, 16 Oct 2026 15:13:26 GMT

Korostysh imported Ingredient:Ground pork by file upload (1 revision)

New page

[[File:Ground_pork.jpg|thumb|right|300px|Fresh ground pork]]
[[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.]]
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw ground pork (approx. 70/30 meat-to-fat ratio).''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 263 kcal
|-
| '''Protein''' || 16.6 g
|-
| '''Total Fat''' || 21.2 g
|-
| '''Saturated Fat''' || 7.9 g
|-
| '''Carbohydrates''' || 0 g
|-
| '''Sodium''' || 63 mg
|}

== Culinary Uses ==
- The traditional base for breakfast sausage patties and Italian sausage links.
- Essential for Asian dumplings, potstickers, and meatballs.
- Often mixed 50/50 with ground beef or veal to add moisture and fat to meatloaf or bolognese sauce.

== See Also ==
* [[Ingredient:Pork_shoulder]]
* [[Ingredient:Pork_belly]]

[[Category:Ingredients]]
[[Category:Proteins]]
[[Category:Meat]]

Ingredient:Pork chop

Korostysh — Fri, 16 Oct 2026 15:13:25 GMT

Korostysh imported Ingredient:Pork chop by file upload (1 revision)

New page

[[File:Pork_chop.jpg|thumb|right|300px|Raw, bone-in pork chops]]
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts. Chops are cut from the loin.]]
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw, bone-in pork chop (edible portion).''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 197 kcal
|-
| '''Protein''' || 19.3 g
|-
| '''Total Fat''' || 13.0 g
|-
| '''Saturated Fat''' || 4.5 g
|-
| '''Carbohydrates''' || 0 g
|-
| '''Sodium''' || 61 mg
|}

== Culinary Uses ==
- Classic preparation includes pan-searing on the stovetop and finishing in the oven.
- Great for breading and frying (like schnitzel or tonkatsu).
- Highly responsive to wet brining before cooking to ensure maximum moisture retention.

== See Also ==
* [[Ingredient:Pork_tenderloin]]
* [[Ingredient:Pork_shoulder]]

[[Category:Ingredients]]
[[Category:Proteins]]
[[Category:Meat]]

Ingredient:Pork belly

Korostysh — Fri, 16 Oct 2026 15:13:25 GMT

Korostysh imported Ingredient:Pork belly by file upload (1 revision)

New page

[[File:Pork_belly.jpg|thumb|right|300px|Raw slab of pork belly]]
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts, highlighting the belly.]]
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw pork belly.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 518 kcal
|-
| '''Protein''' || 9.3 g
|-
| '''Total Fat''' || 53.0 g
|-
| '''Saturated Fat''' || 19.3 g
|-
| '''Carbohydrates''' || 0 g
|-
| '''Sodium''' || 32 mg
|}

== Culinary Uses ==
- The cut used to make commercial and artisanal bacon when cured and smoked.
- Slow-roasted until the fat renders completely and the top skin puffs into a crispy "crackling."
- Braised for hours in soy sauce and aromatics for dishes like Chinese Dongpo pork or Japanese chashu.

== See Also ==
* [[Ingredient:Pork_shoulder]]
* [[Ingredient:Ground_pork]]

[[Category:Ingredients]]
[[Category:Proteins]]
[[Category:Meat]]

Ingredient:Pork neck

Korostysh — Fri, 16 Oct 2026 15:13:24 GMT

Korostysh imported Ingredient:Pork neck by file upload (1 revision)

New page

[[File:Pork_neck.jpg|thumb|right|300px|Raw, well-marbled pork neck]]
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts. The neck/collar is located near the shoulder.]]
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw pork neck.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 230 kcal
|-
| '''Protein''' || 17.0 g
|-
| '''Total Fat''' || 17.5 g
|-
| '''Saturated Fat''' || 6.5 g
|-
| '''Carbohydrates''' || 0 g
|-
| '''Sodium''' || 65 mg
|}

== Culinary Uses ==
- The absolute best cut for skewered and grilled dishes like [[Food:Shashlyk]].
- Excellent sliced into thick steaks and pan-seared or grilled.
- Frequently used in Asian cuisines for char siu (Chinese BBQ pork) because the high fat content prevents it from drying out in the oven.

== See Also ==
* [[Ingredient:Pork_shoulder]]
* [[Ingredient:Pork_chop]]

[[Category:Ingredients]]
[[Category:Proteins]]
[[Category:Meat]]

Ingredient:Pork tenderloin

Korostysh — Fri, 16 Oct 2026 15:13:24 GMT

Korostysh imported Ingredient:Pork tenderloin by file upload (1 revision)

New page

[[File:Pork_tenderloin.jpg|thumb|right|300px|Raw, lean pork tenderloin]]
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts. The tenderloin runs along the spine.]]
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw pork tenderloin.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 143 kcal
|-
| '''Protein''' || 21.1 g
|-
| '''Total Fat''' || 5.8 g
|-
| '''Saturated Fat''' || 2.1 g
|-
| '''Carbohydrates''' || 0 g
|-
| '''Sodium''' || 53 mg
|}

== Culinary Uses ==
- Perfect for quick, high-heat cooking methods like pan-searing or roasting at high temperatures.
- A fantastic, lean alternative to chicken breast for meal prep and high-protein bowls.
- Often sliced into medallions, pounded thin, and pan-fried.

== See Also ==
* [[Ingredient:Pork_chop]]
* [[Ingredient:Pork_shoulder]]

[[Category:Ingredients]]
[[Category:Proteins]]
[[Category:Meat]]

Ingredient:Pork shoulder

Korostysh — Fri, 16 Oct 2026 15:13:24 GMT

Korostysh imported Ingredient:Pork shoulder by file upload (1 revision)

New page

[[File:Pork_shoulder.jpg|thumb|right|300px|Raw, bone-in pork shoulder]]
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts, identifying the shoulder (butt/picnic).]]
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.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw, untrimmed pork shoulder.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 236 kcal
|-
| '''Protein''' || 16.5 g
|-
| '''Total Fat''' || 18.0 g
|-
| '''Saturated Fat''' || 6.6 g
|-
| '''Carbohydrates''' || 0 g
|-
| '''Sodium''' || 68 mg
|}

== Culinary Uses ==
- The quintessential cut for pulled pork and slow-smoked BBQ.
- Braised for hours to make traditional Mexican carnitas.
- Cut into large chunks for slow-simmered stews or chili.

== See Also ==
* [[Ingredient:Pork_belly]]
* [[Ingredient:Pork_neck]]

[[Category:Ingredients]]
[[Category:Proteins]]
[[Category:Meat]]

Food:Shashlyk

Korostysh — Fri, 16 Oct 2026 15:08:08 GMT

← Older revision		Revision as of 15:08, 16 October 2026
(One intermediate revision by the same user not shown)
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	! Ingredient !! Imperial !! Metric		! Ingredient !! Imperial !! Metric
	\|-		\|-
	\| ~~{{i~~\|Pork neck}}<br>''or ~~{{i~~\|Pork ~~butt}}~~'' \|\| <span class="scalable-amount" data-base="2">2</span> lb \|\| <span class="scalable-amount" data-base="900">900</span> g		\| [[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
	\|-		\|-
	\| ~~{{i~~\|Onion}} \|\| <span class="scalable-amount" data-base="1">1</span> lb \|\| <span class="scalable-amount" data-base="450">450</span> g		\| [[Ingredient:Onion\|Onion]] \|\| <span class="scalable-amount" data-base="1">1</span> lb \|\| <span class="scalable-amount" data-base="450">450</span> g
	\|-		\|-
	\| ~~{{i~~\|Salt}} \|\| <span class="scalable-amount" data-base="1">1</span> tbsp \|\| <span class="scalable-amount" data-base="10">10</span> g		\| [[Ingredient:Salt\|Salt]] \|\| <span class="scalable-amount" data-base="1">1</span> tbsp \|\| <span class="scalable-amount" data-base="10">10</span> g
	\|-		\|-
	\| ~~{{i~~\|Black pepper}} \|\| <span class="scalable-amount" data-base="1">1</span> tsp \|\| <span class="scalable-amount" data-base="2">2</span> g		\| [[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
	\|-		\|-
	\| ~~{{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		\| [[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
	\|}		\|}

Tool:Cleaver

Korostysh — Fri, 16 Oct 2026 15:04:45 GMT

← Older revision		Revision as of 15:04, 16 October 2026
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	[[File:~~Cleaver~~.jpg\|thumb\|right\|300px\|A heavy meat cleaver]]		[[File:Couperet à débiter les lapins 04.jpg\|thumb\|right\|300px\|A heavy meat cleaver]]
	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.		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.

Tool:Boning Knife

Korostysh — Fri, 16 Oct 2026 15:03:51 GMT

← Older revision		Revision as of 15:03, 16 October 2026
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	[[File:~~Boning_knife~~.jpg\|thumb\|right\|300px\|A thin, semi-flexible boning knife]]		[[File:Hendi Ausbeinmesser 2016-08-22 (1).jpg\|thumb\|right\|300px\|A thin, semi-flexible boning knife]]
	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.		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.

File:Utility knife 1.jpg

Korostysh — Fri, 16 Oct 2026 15:02:57 GMT

Korostysh uploaded File:Utility knife 1.jpg

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Tool:Utility Knife

Korostysh — Fri, 16 Oct 2026 15:02:21 GMT

← Older revision		Revision as of 15:02, 16 October 2026
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	[[File:~~Utility_knife~~.jpg\|thumb\|right\|300px\|A mid-sized kitchen utility knife]]		[[File:Utility_knife_1.jpg\|thumb\|right\|300px\|A mid-sized kitchen utility knife]]
	A '''utility knife''' is a mid-sized blade that bridges the gap between a paring and chef's knife.		A '''utility knife''' is a mid-sized blade that bridges the gap between a paring and chef's knife.

Tool:Santoku Knife

Korostysh — Fri, 16 Oct 2026 12:20:00 GMT

← Older revision		Revision as of 12:20, 16 October 2026
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	[[File:~~Shun_Classic_Hollow-Ground_Santoku~~.jpg\|thumb\|right\|300px\|A Santoku knife]]		[[File:Santoku Kochmesser.jpg\|thumb\|right\|300px\|A Santoku knife]]
	The '''santoku bōchō''' (or bunka bōchō) is a general-purpose kitchen knife originating in Japan.		The '''santoku bōchō''' (or bunka bōchō) is a general-purpose kitchen knife originating in Japan.

File:Bread knife.jpg

Korostysh — Fri, 16 Oct 2026 12:19:01 GMT

Korostysh uploaded File:Bread knife.jpg

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Tool:Paring Knife

Korostysh — Fri, 16 Oct 2026 12:17:33 GMT

← Older revision		Revision as of 12:17, 16 October 2026
(One intermediate revision by the same user not shown)
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	[[File:~~Paring_knife~~.jpg\|thumb\|right\|300px\|~~A small~~ paring knife]]		[[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]]
	A '''paring knife''' is a small all-purpose kitchen knife with a plain edge. A paring knife may also be used to peel vegetables.		A '''paring knife''' is a small all-purpose kitchen knife with a plain edge. A paring knife may also be used to peel vegetables.