Cooking terms a-z
WebAromatics: Ingredients, such as herbs, spices, vegetables, citrus fruits, wines, and vinegar, used to enhance the flavor and fragrance of food. Aspic – Clarified gelatin used to … WebJun 7, 2024 · Remouillage – The process of using meat bones a second time for preparing a weak flavored stock. Render – To extract liquid fat out of solid meat pieces. Roulade – …
Cooking terms a-z
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WebA Cooking Terms A la carte: French for “of the menu” and refers to dishes that are priced separately on a menu, rather than served together for a set price. A la plancha: Spanish method of cooking food on a griddle. Acidulation: Making something sour, usually by adding lemon juice. Al dente: Italian for “to the tooth.” WebTo cook in the steam generated by boiling water. Simmer. To cook below boiling point, bubbles form slowly and break on the surface. Broil. To cook uncovered under a direct …
WebCooking Techniques. Basting involves brushing meat with a marinade or sauce (or with juices from the meat that are in the pan), often every 30 minutes (but the time varies depending on the recipe ... WebShare: Posted on: 01-2024 ; We are continually compiling an alphabetical index of essential culinary terms. Cooking terms A-Z is a dictionary with simple explanations for every …
WebCooking Glossary A - Z. The first step in gaining a mastery of cookery is to become familiar with the cooking terminology and the different methods and processes used. The next … WebShare: Posted on: 01-2024 ; We are continually compiling an alphabetical index of essential culinary terms. Cooking terms A-Z is a dictionary with simple explanations for every cooking enthusiast, from beginner through professional.
WebMay 31, 2024 · parboil - to partially cook a food by boiling it. parcook - to partially cook food so it can finish cooking later. poach - to carefully cook in a liquid that is either simmering or boiling. roast - to bake meat or poultry. sauté - another word for pan fry. sear - to quickly cook over high heat until the food browns.
WebApr 12, 2007 · Steep: To soak in a liquid just under the boiling point to extract the essence—e.g., tea. Stew: To cook covered over low heat in a liquid. Stir-fry: To quickly cook small pieces of food over ... i need to rehome my rabbitWebApr 26, 2024 · Fines herbes. A seasoning mix that forms the basis of French cooking. Involving a combination of fresh herbs, such as parsley, garlic greens, and tarragon, fines herbes are used in the ... login tlgpinsight.comWebThe process of alternating layers of dough with butter. The butter between the thin layers of dough let out steam during baking, helping the pastry puff up and rise, giving pastries such as croissants their delicate, airy and … log in tjx accountWebcooking glossary of terms A-Z A B C D E F G H J L M N O P Q R S T W A á la king Cooked fowl, fish, etc diced and served in a cream sauce with mushrooms and pimiento or green pepper. agnolotti Dish of small half-moon shaped pasta filled with tortellini stuffing, boiled and served in a broth or with a sauce. aji verde i need to reload windows 10WebMar 11, 2024 · Baking Terms All-purpose flour: A wheat flour with a medium gluten content of around 12 percent or so. Can be used for a whole range of baking, from crusty bread to cookies to fine cakes and pastries. Autolyse: In bread baking, combining the flour and water before adding other ingredients and before kneading. log in tlauncherWebNov 8, 2024 · Miso. The Japanese name for a paste of cooked, mashed, salted and fermented soy beans and, typically, rice, rye or barley. It is a common ingredient in soups, sauces and dressings. Miso varies in … login tm1WebJul 19, 2024 · Char is the most extreme type of stovetop heat. A charred ingredient walks the line between being burnt and delightfully blackened. It's often used on peppers - like … login tlx im