![]() ![]() The pastry is poked with a fork along the sides and bottom and then lined with foil and filled with pie weights, dry beans, or uncooked rice. ![]() Sometimes until smooth, other times until just mixed together (such as with biscuits).īLIND BAKE: To bake a pastry before it is filled to create a crisper crust and to prevent puffing during baking. It is best to blanch vegetables and then refresh them under cold, running water.īLEND: To combine ingredients together to a certain consistency. Sometimes marinating first and basting during the cooking time.īASTE: To keep foods moist during cooking by brushing, drizzling, or spooning on a sauce, pan juices, or wine.īEAT: To mix ingredients quickly so that air is incorporated, creating a smooth creamy mixture.īEURRE MANIE: Equal amounts of softened butter and flour mixed together and then added in small amounts as a thickening agent to hot sauces or soups.īIND: To add an ingredient such as eggs, which hold together the other ingredients, as in meatloaf.īLANCH or BLANCHE: To plunge vegetables, fruit, or seafood into boiling water for a very brief amount of time to bring out the color or to loosen skins for peeling. The oven must be preheated before putting in the food and the food must not be overcrowded in the oven (too many pans) or it will not cook evenly.īARBECUE: To cook meats, poultry, or vegetables over woods, charcoal, or gas on a grill, in open pits, or on a spit over high heat. Also, a hot water bath is used when cooking custards or eggs in the oven to keep them from curdling, cracking, or browning.īAKE: To cook by free-circulating dry air. Its purpose is to keep sauces and such from separating. AL DENT E : Slightly undercooked, to a chewy consistency, from the Italian phrase “to the tooth.” Usually refers to the cooking of pasta but also applies to vegetables that are blanched, left still slightly crisp.ĪSPIC: A jelly made from clarified meat, poultry, fish, or vegetable stock.ĪU JUS: Roasted beef, lamb, or poultry served with natural pan juices that accumulate during their cooking.īAIN-MARIE: A hot water bath – Used to keep food warm on top of the stove. ![]()
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