It could be of heavy chunky consistency to very thin watery consistency. For example basting a sauce or butter to cover the roasted meat, during cooking to keep them moist.Īn uncooked wet mixture, which could be spooned or poured to cook. To cook food, covered or uncovered, using the direct or dry heat oven. It just means tender but yet offers a slight resistance when bitten. Italian for “to the tooth,” described perfectly cooked pasta. To taste food while cooking and to add seasonings or flavoring agents according to one’s wish. To get food older under controlled conditions. This process makes the flown-flour to be incorporated with air. To pass food through a fine mesh, so that the larger pieces or lumps stay on the sieve. To do this, place heavier mixture over lighter, cut down through middle of both with a rubber spatula and draw spatula toward you, turning mixture over as you do so. Roux - A mixture of fat and flour sauteed together and then added to liquid to thicken it.īind - To thicken the liquid of a soup, gravy or stew with a starch such as flour or cornstarch or with egg yolks.īlanch - To place in boiling water for a given amount of time and then in cold water, for the purpose of partially cooking or peeling.īraise - To sear or brown in fat, then cook slowly, covered, with a minimum of liquid, on stove or in oven.Ĭoat a Spoon - Custards and sauces which contain egg yolk or cornstarch must often cook until they are thick enough to leave a coating on a spoon, indicating their degree of doneness.įold - To gently combine a lighter mixture such as beaten egg whites with a heavier mixture such as a cream sauce or cake batter. Julienne - Food is cut into very thin, long matchstick strips Flambe - Heated brandy (or other spirits) is poured over cooked or partially cooked food and is then ignited and allowed to burn off.
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