![]() ![]() ![]() It's a good idea to let the coated food refrigerate for at least 30 minutes before frying to ensure that the coating will stick.īrown - Generally, when a recipe says to "brown", it refers to cooking quickly in a hot pan, on the grill or under a broiler until all sides turn golden or brown in color. The food is usually first dipped in flour, then a mixture of egg and water, and finally very fine bread crumbs, corn meal or cracker crumbs. Braising can be done on top of the stove or in an oven, depending on the recipe.īread - The process of adding a coating to foods, usually for frying or baking. Foods are usually browned prior to braising to add flavor. Not originally meant to be prepared in a blender, but can be in some recipes.īoil - To heat liquids until bubbles form on the surface, and then to keep it at that temperature during the cooking process.īraise - To cook slowly in a small amount of liquid in a covered pot. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color.īlend - To mix ingredients just until thoroughly combined. ![]() ![]() This is especially essential when cooking with dry heat, such as oven roasting or grilling.īeat - To mix thoroughly with a spoon, whisk or beaters until well-combined and very smooth.īlanche - To partially cook food, usually vegetables or fruit, in boiling water or steam. īaste - To add moisture, flavor and color to foods by brushing, drizzling or spooning pan juices or other liquids over the food at various times during the cooking process. Used mostly in reference to pasta, which should be cooked al dente, no softer, for most recipes. Foods cooked to the point that there is still some resistance tender, but slightly chewy. Al Dente - Literally, "to the tooth" in Italian. ![]()
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