Pinch A pinch is a very small amount of an ingredient that is measured between your thumb and index fingers. If you use a knife instead, always peel in the direction away from your body to avoid cutting yourself. A “peeler” is a kitchen tool that helps with this task. Peel To peel is to take off the outer covering of a food such as an apple. This can be done by hand with a spoon or by using an electric mixer. Mix To mix is to stir or put together more than one ingredient. This process can be done by hand or by using an electric food processor. For example, mincing an onion means to first chop the food, then cut it up even smaller by rocking a knife back and forth and across the food until the pieces are tiny. Measure VideoĬlose To mince is to chop a food finely. Marinate To marinate is to place food such as meat, chicken, fish, or vegetables in a seasoned liquid in order to give the food additional flavor before cooking. Lukewarm Lukewarm is a medium temperature that doesn’t feel either hot or cold to the touch. Let stand To let stand is to let a food cool or set at room temperature before cutting it or before serving it. This cooking process uses flames to cook the food with high heat. Grill To grill is to cook food on a barbecue grill, stovetop grill, or hibachi grill. Grate To grate is to break apart either a soft food such as cheese or a hard food such as carrots using a metal tool with different size holes called a grater, or by using an electric food processor on the “grate” setting. This process is usually the last step in preparing certain meats, vegetables, and dessert recipes. Glaze To glaze is to pour a liquid (usually something thick such as a fruit sauce) over a food such as ham to give the food a certain texture and flavor. Garnish To garnish is to decorate food with herbs such as parsley, dill, or mint, lemon slices, vegetables, or other food items. Fold To fold is to gently mix a lighter ingredient such as egg whites into a heavier one, such as batter. Flip To flip means to cook something on one side and then the other such as pancakes. Dutch oven A Dutch oven is a heavy pot (usually cast iron) that has a tight fitting cover and is used for baking. Dust To dust is to lightly sprinkle a dry ingredient such as confectioners sugar on top of a food. Drizzle To drizzle is to lightly sprinkle a liquid such as melted butter or sauce on top of a food. Dredge To dredge is to coat food with an ingredient such as flour or egg by dragging it through a bowl filled with the coating. A strainer or colander can be used to drain liquid from a food. Drain To drain is to remove the liquid out of a food that you are cooking. Read ahead in the cooking steps to find the measurement you need. Divided When a recipe calls for an ingredient to be divided, it means that you will use the ingredient more than once in a recipe. Chop VideoĬlose To dice is to cut something such as an onion into very small pieces about ¼ inch in size. Chill To chill is to place food inside of the refrigerator until it gets cold. For example, to add a buttery flavor to fish, you can use a cooking utensil (brush) and apply a coating of melted butter before cooking. Brush To brush is to apply something such as a marinade or melted butter to a food. Try to turn the food so that all sides are quickly cooked and have a brown or grilled look on the outside. This can be done using a frying pan or by broiling the food for a short time in the oven. The reason for browning is to seal in juices and to make food more appealing by giving it color. Brown To brown is to quickly cook a food (usually meat) on the outside only. Food such as meat turns brown or crispy on the outside and cooks quickly. For example, you can broil food in a traditional oven or in a toaster oven, on the broil setting. Broil To broil is to cook food (usually meat and veggies) directly under a heat source. A rapid boil is when the bubbles appear very quickly. Close To boil is to heat a liquid (usually water) until many bubbles appear on the surface.
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