![]() To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce. To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sautéed or roasted. ![]() To preserve meats by drying and salting and/or smoking. Like chopping, it is to cut food into small cubes, usually about 1/2 inch. To beat ingredients (usually sugar and a fat) until smooth and fluffy. To separate and remove solids from a liquid, thus making it clear. To cut vegetables into large squares, usually specified by the recipe. To heat sugar until it liquefies and becomes a syrup. To cook over high heat (usually on the stove-top) to brown food. To expose food to direct heat on a rack or spit, often used for melting food like cheese. To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender. To immerse in rapidly boiling water and allow to cook slightly. To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer. To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to stock, to add flavor and prevent it from drying out. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce. Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. ![]() To cook food until just firm, usually referring to pasta, but can include vegetables.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |