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52-468: Limonka , a Russian word meaning "little lemon", may refer to: Limonka is also a Polish word for " Lime " (fruit). Lime (fruit) There are several species of citrus trees whose fruits are called limes, including the Key lime ( Citrus aurantiifolia ), Persian lime , Makrut lime , finger limes , blood limes, and desert lime . Limes are a rich source of vitamin C , are sour, and are often used to accent

104-428: A communal fire , and can be enjoyed by all members of the family, although in many cultures women bear primary responsibility. Cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offered the cooking of pots of food provided by their customers as an additional service. In

156-570: A deep cave) of controlled use of fire to cook food by archaic humans was dated to ~780,000 years ago . Anthropologists think that widespread cooking fires began about 250,000 years ago when hearths first appeared. Recently, the earliest hearths have been reported to be at least 790,000 years old. Communication between the Old World and the New World in the Columbian Exchange influenced

208-503: A desirable texture. Fats are one of the three main macronutrient groups in human diet , along with carbohydrates and proteins , and the main components of common food products like milk , butter , tallow , lard , salt pork , and cooking oils . They are a major and dense source of food energy for many animals and play important structural and metabolic functions, in most living beings, including energy storage, waterproofing, and thermal insulation . The human body can produce

260-504: A large cranial capacity meant that early Homo habilis regularly cooked food. However, unequivocal evidence in the archaeological record for the controlled use of fire begins at 400,000 BCE, long after Homo erectus . Archaeological evidence from 300,000 years ago, in the form of ancient hearths, earth ovens , burnt animal bones, and flint , are found across Europe and the Middle East. The oldest evidence (via heated fish teeth from

312-424: A number of diseases, including diabetes, chronic kidney disease, cancer and cardiovascular diseases, as well as in ageing. AGEs are a group of compounds that are formed between reducing sugars and amino acids via Maillard reaction . These compounds impart colors, tastes and smells that are specific to these food, but may also be deleterious to health. Dry heat (e.g. in roasting or grilling) can significantly increase

364-519: A number of ways in cooking and baking. To prepare stir fries , grilled cheese or pancakes , the pan or griddle is often coated with fat or oil. Fats are also used as an ingredient in baked goods such as cookies , cakes and pies. Fats can reach temperatures higher than the boiling point of water, and are often used to conduct high heat to other ingredients, such as in frying, deep frying or sautéing. Fats are used to add flavor to food (e.g., butter or bacon fat), prevent food from sticking to pans and create

416-724: A per calorie basis while providing more fiber , calcium , and iron . The ingredients are also directly sourced, so there is control over authenticity, taste, and nutritional value. The superior nutritional quality of home-cooking could therefore play a role in preventing chronic disease . Cohort studies following the elderly over 10 years show that adults who cook their own meals have significantly lower mortality, even when controlling for confounding variables. "Home-cooking" may be associated with comfort food , and some commercially produced foods and restaurant meals are presented through advertising or packaging as having been "home-cooked", regardless of their actual origin. This trend began in

468-399: A subdiscipline of food science concerning the physical and chemical transformations that occur during cooking. Important contributions have been made by scientists, chefs and authors such as Hervé This (chemist), Nicholas Kurti (physicist), Peter Barham (physicist), Harold McGee (author), Shirley Corriher (biochemist, author), Robert Wolke (chemist, author.) It is different for

520-483: A toasted crust is formed generates significant concentrations of acrylamide . This discovery in 2002 led to international health concerns. Subsequent research has however found that it is not likely that the acrylamides in burnt or well-cooked food cause cancer in humans; Cancer Research UK categorizes the idea that burnt food causes cancer as a "myth". Cooking food at high temperature may create advanced glycation end-products (AGEs) that are believed to be involved in

572-465: A wide variety of foods, and processed cereals quickly became a defining feature of the American breakfast. In the 1920s, freezing methods , cafeterias , and fast food restaurants emerged. Most ingredients in cooking are derived from living organisms . Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and

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624-482: Is also called kabsa or kebsa ). Key lime gives the character flavoring to the American dessert known as Key lime pie . In Australia, desert lime is used for making marmalade . Lime is an ingredient in several highball cocktails , often based on gin , such as gin and tonic , the gimlet and the Rickey . Freshly squeezed lime juice is also considered a key ingredient in margaritas , although sometimes lemon juice

676-706: Is an aspect of all human societies and a cultural universal . Types of cooking also depend on the skill levels and training of the cooks . Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans . Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture , commerce , trade , and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as

728-638: Is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking. The bioavailability of some vitamins such as thiamin , vitamin B6 , niacin , folate , and carotenoids are increased with cooking by being freed from the food microstructure. Blanching or steaming vegetables is a way of minimizing vitamin and mineral loss in cooking. There are many methods of cooking, most of which have been known since antiquity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation

780-722: Is microwaving. Various methods use differing levels of heat and moisture and vary in cooking time. The method chosen greatly affects the result. Some major hot cooking techniques include: As of 2021, over 2.6 billion people cook using open fires or inefficient stoves using kerosene , biomass , and coal as fuel. These cooking practices use fuels and technologies that produce high levels of household air pollution, causing 3.8 million premature deaths annually. Of these deaths, 27% are from pneumonia , 27% from ischaemic heart disease , 20% from chronic obstructive pulmonary disease , 18% from stroke , and 8% from lung cancer . Women and young children are disproportionately affected, since they spend

832-469: Is no high-quality evidence for its efficacy against human diseases. The United States Department of Agriculture has studied retention data for 16 vitamins, 8 minerals, and alcohol for approximately 290 foods across various cooking methods. In a human epidemiological analysis by Richard Doll and Richard Peto in 1981, diet was estimated to cause a large percentage of cancers. Studies suggest that around 32% of cancer deaths may be avoidable by changes to

884-527: Is significant for nutrition, with other nutrients present in low DV amounts (table). Lime juice contains slightly less citric acid than lemon juice (about 47 g/L), nearly twice the citric acid of grapefruit juice, and about five times the amount of citric acid found in orange juice. Lime pulp and peel contain diverse phytochemicals , including polyphenols and terpenes . Contact with lime peel or lime juice followed by exposure to ultraviolet light may lead to phytophotodermatitis , which

936-550: Is sometimes called margarita photodermatitis or lime disease (not to be confused with Lyme disease ). Bartenders handling limes and other citrus fruits while preparing cocktails may develop phytophotodermatitis. A class of organic chemical compounds called furanocoumarins are reported to cause phytophotodermatitis in humans. Limes contain numerous furanocoumarin compounds, including limettin (also called citropten ), bergapten , isopimpinellin , xanthotoxin (also called methoxsalen ), and psoralen . Bergapten appears to be

988-458: Is substituted. It is also found in many rum cocktails such as the daiquiri , and other tropical drinks. Lime extracts and lime essential oils are frequently used in perfumes , cleaning products, and aromatherapy . Raw limes are 88% water, 10% carbohydrates and less than 1% each of fat and protein (table). Only vitamin C content at 35% of the Daily Value (DV) per 100 g serving

1040-421: Is uncooked or done rare , and unboiled water. The sterilizing effect of cooking depends on temperature, cooking time, and technique used. Some food spoilage bacteria such as Clostridium botulinum or Bacillus cereus can form spores that survive cooking or boiling, which then germinate and regrow after the food has cooled. This makes it unsafe to reheat cooked food more than once. Cooking increases

1092-515: Is used to make limeade , and as an ingredient (typically as sour mix ) in many cocktails . Lime pickles are an integral part of Indian cuisine , especially in South India . In Kerala , the Onam Sadhya usually includes either lemon pickle or lime pickle. Other Indian preparations of limes include sweetened lime pickle, salted pickle, and lime chutney. In cooking , lime is valued both for

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1144-618: The National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. While avoiding meat or eating meat raw may be the only ways to avoid HCA's in meat fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates "negligible amounts" of HCA's. Also, microwaving meat before cooking may reduce HCAs by 90% by reducing

1196-613: The citron ( Citrus medica ), the mandarin orange ( Citrus reticulata ), the pomelo ( Citrus maxima ) and in particular with many lime varieties, the micrantha ( Citrus hystrix var. micrantha). Note that the tree species known in Britain as lime trees ( Tilia sp.), called linden or basswood in other dialects of English, are broadleaf temperate plants unrelated to the citrus fruits. Most species and hybrids of citrus plants called "limes" have varying origins within tropical Southeast Asia and South Asia . They were spread throughout

1248-406: The specific heat of an object, thermal conductivity , and (perhaps most significantly) the difference in temperature between the two objects. Thermal diffusivity is the combination of specific heat, conductivity and density that determines how long it will take for the food to reach a certain temperature. Home cooking has traditionally been a process carried out informally in a home or around

1300-543: The " Danger zone " temperature range from 40 to 140 °F (4 to 60 °C), food therefore should not be stored in this temperature range. Washing of hands and surfaces, especially when handling different meats, and keeping raw food separate from cooked food to avoid cross-contamination, are good practices in food preparation. Foods prepared on plastic cutting boards may be less likely to harbor bacteria than wooden ones. Washing and disinfecting cutting boards, especially after use with raw meat, poultry, or seafood, reduces

1352-404: The 19th century, British sailors were issued a daily allowance of citrus, such as lemon , and later switched to lime. The use of citrus was initially a closely guarded military secret , as scurvy was a common scourge of various national navies, and the ability to remain at sea for lengthy periods without contracting the disorder was a huge benefit for the military. British sailors thus acquired

1404-696: The Atlantic from the Old World, such as cattle , sheep , pigs , wheat , oats , barley , rice , apples , pears , peas , chickpeas , mustard , and carrots , similarly changed New World cooking. In the 17th and 18th centuries, food was a classic marker of identity in Europe. In the 19th-century "Age of Nationalism ", cuisine became a defining symbol of national identity. The Industrial Revolution brought mass-production, mass-marketing, and standardization of food. Factories processed, preserved, canned, and packaged

1456-517: The English-speaking world (and the same problem applies to synonyms in other European languages) is increased by the botanical complexity of the Citrus genus itself, to which the majority of limes belong. Species of this genus hybridise readily; only recently have genetic studies started to shed light on the structure of the genus. The majority of cultivated species are in reality hybrids, produced from

1508-626: The acidity of its juice and the floral aroma of its zest . It is a common ingredient in authentic Mexican , Vietnamese and Thai dishes. Lime soup is a traditional dish from the Mexican state of Yucatan . It is also used for its pickling properties in ceviche . Some guacamole recipes call for lime juice. The use of dried limes (called black lime or limoo ) as a flavouring is typical of Persian cuisine , Iraqi cuisine , as well as in Eastern Arabian cuisine baharat (a spice mixture that

1560-558: The application of scientific knowledge to cooking, that is "molecular cooking" (for the technique) or "molecular cuisine" (for a culinary style), for which chefs such as Raymond Blanc, Philippe and Christian Conticini, Ferran Adria , Heston Blumenthal , Pierre Gagnaire (chef). Chemical processes central to cooking include hydrolysis (in particular beta elimination of pectins, during the thermal treatment of plant tissues), pyrolysis, and glycation reactions wrongly named Maillard reactions . Cooking foods with heat depends on many factors:

1612-480: The case of potatoes where most vitamin C is in the skin. However, research has shown that in the specific case of carotenoids a greater proportion is absorbed from cooked vegetables than from raw vegetables. Sulforaphane , a glucosinolate breakdown product, is present in vegetables such as broccoli , and is mostly destroyed when the vegetable is boiled. Although there has been some basic research on how sulforaphane might exert beneficial effects in vivo, there

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1664-401: The common sugar, sucrose (table sugar), a disaccharide , and such simple sugars as glucose (made by enzymatic splitting of sucrose) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot and potato. The interaction of heat and carbohydrate is complex. Long-chain sugars such as starch tend to break down into more digestible simpler sugars . If

1716-412: The diet. Some of these cancers may be caused by carcinogens in food generated during the cooking process, although it is often difficult to identify the specific components in diet that serve to increase cancer risk. Several studies published since 1990 indicate that cooking meat at high temperature creates heterocyclic amines (HCA's), which are thought to increase cancer risk in humans. Researchers at

1768-437: The digestibility of many foods which are inedible or poisonous when raw. For example, raw cereal grains are hard to digest, while kidney beans are toxic when raw or improperly cooked due to the presence of phytohaemagglutinin , which is inactivated by cooking for at least ten minutes at 100 °C (212 °F). Food safety depends on the safe preparation, handling, and storage of food. Food spoilage bacteria proliferate in

1820-635: The dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces . This thickening will break down, however, under additional heat. Types of fat include vegetable oils , animal products such as butter and lard , as well as fats from grains, including maize and flax oils. Fats are used in

1872-711: The fat it requires from other food ingredients, except for a few essential fatty acids that must be included in the diet. Dietary fats are also the carriers of some flavor and aroma ingredients and vitamins that are not water-soluble . Edible animal material, including muscle , offal , milk, eggs and egg whites , contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds ) also includes proteins, although generally in smaller amounts. Mushrooms have high protein content. Any of these may be sources of essential amino acids . When proteins are heated they become denatured (unfolded) and change texture. In many cases, this causes

1924-410: The flavours of foods and beverages. They are grown year-round. Plants with fruit called "limes" have diverse genetic origins; limes do not form a monophyletic group. The term lime originated in other languages (from French lime , from Arabic līma , from Persian līmū , ' lemon ' ). The difficulty in identifying exactly which species of fruit are called lime in different parts of

1976-455: The history of cooking. The movement of foods across the Atlantic from the New World, such as potatoes , tomatoes , maize , beans , bell pepper , chili pepper , vanilla , pumpkin , cassava , avocado , peanut , pecan , cashew , pineapple , blueberry , sunflower , chocolate , gourds , green beans , and squash , had a profound effect on Old World cooking. The movement of foods across

2028-767: The invention of pottery for holding and boiling of water , expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served. Phylogenetic analysis suggests that early hominids may have adopted cooking 1 million to 2 million years ago. Re-analysis of burnt bone fragments and plant ashes from the Wonderwerk Cave in South Africa has provided evidence supporting control of fire by early humans by 1 million years ago. In his seminal work Catching Fire: How Cooking Made Us Human , Richard Wrangham suggested that evolution of bipedalism and

2080-845: The most time near the hearth. Hazards while cooking can include To prevent those injuries there are protections such as cooking clothing, anti-slip shoes, fire extinguisher and more. Cooking can prevent many foodborne illnesses that would otherwise occur if raw food is consumed. When heat is used in the preparation of food, it can kill or inactivate harmful organisms, such as bacteria and viruses, as well as various parasites such as tapeworms and Toxoplasma gondii . Food poisoning and other illness from uncooked or poorly prepared food may be caused by bacteria such as pathogenic strains of Escherichia coli , Salmonella typhimurium and Campylobacter , viruses such as noroviruses , and protozoa such as Entamoeba histolytica . Bacteria, viruses and parasites may be introduced through salad, meat that

2132-412: The nickname " Limey " because of their use of limes. In 2022, world production of limes (combined with lemons for reporting) was 21.5 million tonnes , led by India, Mexico, and China as the major producers (table). Limes have higher contents of sugars and acids than lemons do. Lime juice may be squeezed from fresh limes, or purchased in bottles in both unsweetened and sweetened varieties. Lime juice

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2184-492: The present day, factory food preparation has become common, with many "ready-to-eat" as well as "ready-to-cook" foods being prepared and cooked in factories and home cooks using a mixture of scratch made , and factory made foods together to make a meal . The nutritional value of including more commercially prepared foods has been found to be inferior to home-made foods. Home-cooked meals tend to be healthier with fewer calories, and less saturated fat , cholesterol and sodium on

2236-690: The primary furanocoumarin compound responsible for lime-induced phytophotodermatitis. Lime peel contains higher concentrations of furanocoumarins than lime pulp (by one or two orders of magnitude). Thus lime peels are considerably more phototoxic than lime pulp. Cooking Cooking , also known as cookery or professionally as the culinary arts , is the art, science and craft of using heat to make food more palatable , digestible , nutritious , or safe . Cooking techniques and ingredients vary widely, from grilling food over an open fire , to using electric stoves , to baking in various types of ovens , reflecting local conditions. Cooking

2288-399: The production of AGEs, as well as food rich in animal protein and fats. The production of AGEs during cooking can be significantly reduced by cooking in water or moist heat, reducing the cooking times and temperatures, as well as by first marinating the meat in acidic ingredients such as lemon juice and vinegar. The scientific study of cooking has become known as molecular gastronomy. This is

2340-775: The remaining flavor and ingredients; this is a critical component of both stewing and sauce making. Vitamins and minerals are required for normal metabolism ; and what the body cannot manufacture itself must come from external sources. Vitamins come from several sources including fresh fruit and vegetables ( Vitamin C ), carrots, liver ( Vitamin A ), cereal bran, bread, liver (B vitamins), fish liver oil ( Vitamin D ) and fresh green vegetables ( Vitamin K ). Many minerals are also essential in small quantities including iron, calcium , magnesium , sodium chloride and sulfur ; and in very small quantities copper, zinc and selenium . The micronutrients, minerals, and vitamins in fruit and vegetables may be destroyed or eluted by cooking. Vitamin C

2392-405: The risk of contamination. Proponents of raw foodism argue that cooking food increases the risk of some of the detrimental effects on food or health. They point out that during cooking of vegetables and fruit containing vitamin C , the vitamin elutes into the cooking water and becomes degraded through oxidation. Peeling vegetables can also substantially reduce the vitamin C content, especially in

2444-505: The structure of the material to become softer or more friable – meat becomes cooked and is more friable and less flexible. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component in baking cakes, and also underpins many desserts based on meringue . Cooking often involves water, and water-based liquids. These can be added in order to immerse

2496-538: The substances being cooked (this is typically done with water, stock or wine). Alternatively, the foods themselves can release water. A favorite method of adding flavor to dishes is to save the liquid for use in other recipes . Liquids are so important to cooking that the name of the cooking method used is often based on how the liquid is combined with the food, as in steaming , simmering , boiling , braising and blanching . Heating liquid in an open container results in rapidly increased evaporation , which concentrates

2548-485: The sugars are heated so that all water of crystallisation is driven off, caramelization starts, with the sugar undergoing thermal decomposition with the formation of carbon , and other breakdown products producing caramel . Similarly, the heating of sugars and proteins causes the Maillard reaction , a basic flavor-enhancing technique. An emulsion of starch with fat or water can, when gently heated, provide thickening to

2600-442: The time needed for the meat to be cooked at high heat. Nitrosamines are found in some food, and may be produced by some cooking processes from proteins or from nitrites used as food preservatives; cured meat such as bacon has been found to be carcinogenic, with links to colon cancer. Ascorbate , which is added to cured meat, however, reduces nitrosamine formation. Baking, grilling or broiling food, especially starchy foods, until

2652-558: The world via migration and trade. The makrut lime , in particular, was one of the earliest citrus fruits introduced to other parts of the world by humans. They were spread into Micronesia and Polynesia via the Austronesian expansion (c. 3000–1500 BCE). They were also later spread into Middle East, and the Mediterranean region via the spice trade and the incense trade routes from as early as ~1200 BCE. To prevent scurvy during

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2704-405: The yeast used in baking are kinds of fungi . Cooks also use water and minerals such as salt . Cooks can also use wine or spirits . Naturally occurring ingredients contain various amounts of molecules called proteins , carbohydrates and fats . They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules. Carbohydrates include

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