![]() Fold – To gently combine a light substance with a heavier substance.Fillet – To cut (meat or fish) into fillets (a piece or slice of boneless meat or fish).Dredge – To coat a food, either before or after cooking, with a dry ingredient, such as flour, cornmeal, or sugar.Drain – To remove all the liquid from food.In some cases, heat may be needed in order for the solid to dissolve. Dissolve – To stir a solid food and a liquid food together to form a mixture in which none of the solid remains.To dice is like to chop, but the pieces are smaller. Degrease – To skim the fat from the surface a hot liquid such as a soup, stock, or sauce.Deglaze – A technique whereby after sautéing a food, liquid is added to the pan to loosen the caramelized bits of food on the bottom used to make a pan sauce.Cut In – To blend a solid fat into a dry ingredient until the mixture is in the form of small particles.Crimp – To pinch together two pastry edges to prevent the filling from escaping.Usually describes the combining of butter and sugar for a cake Cream – To rub, whip or beat until a mixture is soft and fluffy.Chop – To chop is to cut into small pieces.Brown (ground meat) – To cook ground meat until no uncooked surfaces are visible prior to using it in a recipe.Broil – A method of cooking, in which the heat source is above or below the food, it is placed on a rack or grate and the speed with which it cooks depends on how far away it is from the heating element and the foods thickness.Braise – To brown meat or vegetables in small quantity of hot fat, then to cook slowly in small amount of liquid either in the oven or on top of the stove. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |