zupy-i-gulasze: Outdoor cooking

Evidence: 51 • authority: 72

Steaming is a method of cooking using steam. In steaming, the food is fully immersed in steam, with no air present, so that the steam condenses on the food, and then the condensate drips down away from the food. This is often achieved in a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Compared to full immersion in boiling water, steaming can be far faster and more energy-efficient because it requires heating much less water and ta…

Evidence: 51 • authority: 80

Evidence: 51 • authority: 80

Evidence: 51 • authority: 80

Evidence: 51 • authority: 92

In-unit particulate matter (PM2.5) in a public housing complex and the importance of tobacco and cannabis as indoor pollutants.. Fine particulate matter (PM 2.5 ) is a ubiquitous air pollutant with known socioeconomic disparities in exposure related to both ambient and indoor sources. Understanding how common indoor behaviors such as smoking, cooking, candle or incense burning, and air freshener use contribute to indoor PM2 .5 exposure in public housing can inform interventions to protect residents' health. PM2 . 5 data were collected via PurpleAir monitors for one week within 138 units of a single public housing development in New England, United States and corrected via an additive relati…

Evidence: 51 • authority: 92

Indoor and outdoor air pollution exposure in relation to incident symptomatic knee osteoarthritis: a 10-year longitudinal cohort study in China.. Background Currently, the evidence regarding the association between air pollution and osteoarthritis is mainly limited to cross-sectional studies. This study aims to investigate the longitudinal impact of indoor and outdoor air pollution on the risk of symptomatic knee osteoarthritis (sKOA) in a nationally representative Chinese cohort. Method Baseline characteristics were described for 17,096 CHARLS participants aged ≥ 45 years with complete baseline data, among whom 1,590 had prevalent sKOA at Wave 1. After excluding these prevalent cases and 9…

Evidence: 51 • authority: 72

Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat…

Evidence: — • authority: 62

Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with nomadic cultures such as the Berbers of North Africa, the Arab Bedouins, the Plains Indians, pioneers in North America, and indigenous tribes in South America.