👉 Caucking is a term used in the culinary arts to describe the process of cooking food by adding a layer of fat or oil to it. This technique is often used to add flavor and texture to the dish, creating something that is not only visually appealing but also more flavorful than its original form. Caucking can be used on a wide variety of dishes, from simple soups and stews to more complex entrees such as risotto or pasta.
