Bread Coating a food with bread crumbs, cracker crumbs, or other food prior to cooking. This is particularly suited to less tender cuts of meats. Braise Braising involves cooking a food in a little fat to brown-usually on the stove top-then covering and cooking slowly until done. Bouillon A base for soup and sauces made by cooking vegetables, poultry, meat, or fish in water, then straining. When a liquid is at a boil (212º F at sea level for water) bubbles will rise and continuously break the surface. Boil Cooking in liquid that is at boiling temperature. Blending may be done by hand or with a spoon, or low speeds of a blender or electric mixer. Blend Mixing two or more ingredients together thoroughly. Blanching tomatoes or peaches for about 20 seconds makes them easier to peel. Blanche Blanching is a process in which food is briefly plunged in boiling water for a moment, then immediately transferred to ice water to stop the cooking process. Beat Stirring thoroughly and vigorously with a wire whisk, spoon, hand-beater or electric mixer to incorporate air into food. Basting adds flavor and prevents surfaces of food from drying out. Baste Brushing food with liquid such as melted fat, meat drippings, fruit juice, sauce, marinade, or water during cooking to moisten. When meat is cooked uncovered it is generally referred to as roasting. Bake Cooking in an oven or oven-type appliance. It means to cook until tender but still slightly firm.Īu gratin A dish, such as a casserole, topped with cheese, butter, or bread crumbs, then browned. Cooking Terms Adjust In cooking, the term means the cook must taste before serving, and add seasonings to suit his or her own sense of what the right flavor is.Īl denté This term is usually used in cooking pasta.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |