![]() To brine is to soak foods esp meat in a highly concentrated solution of salt, usually to tenderise or preserve. To brew tea or coffee is to mix it with hot water and let sit for a few minutes. To brew beer is to extract beer by soaking, boiling and fermenting. Sauteing or searing food like meats and vegetables in hot oil or fat and browning them before simmering them in some liquid.Īn Italian culinary term meaning, 'to cook slowly'. The bouquet is usually discarded before consumption. It is usually comprised of herbs such as parsely, thyme and bayleaf though any herb can be used. Usually refers to small balls of fresh mozarella cheese packed in whey or water.Ī French culinary term referring to a bunch of herbs, typically encased in a muslin bag and used for flavouring soups, stews etc. To bloom yeast is to let it sit in warm water for a few minutes to activate it.Īn Italian culinary term meaning "small mouthfuls". To bloom spices is to fry them briefly in a little oil.This releases the fat soluble flavour compounds and makes them more flavourful. To bloom cocoa powder is to mix it thoroughly with a hot liquid and letting it sit for a few minutes.This intensifies the chocolate flavour. To bloom gelatin is to let it sit in cool liquid so as to soften it before heating. This process browns the crust and prevents a soggy base.īlooming is generally used in reference to gelatin, cocoa powder, spices and yeast. To bake the pie crust or other pastry without the filling. Mixing a substance with another so that they become a uniform homogenous substance. To immerse food usually fruits and vegetables briefly in hot water and then transferring to an icebath to stop the cooking process.Ī stew made of a light-colored meat, as chicken or veal, in white sauce or a cream sauce, often with mushrooms and small onions. It consists of equal parts of flour and butter and is used to thicken sauces and soups. To stir a mixture rapidly to incorporate air into it, using a whisk ,like in cakes.Ī square deep fried pastry served hot and sprinkled with icing sugar.Ī French culinary term which is a seasoned butter sauce, flavoured with white wine, shallots and vinegar or lemon juice, usually served with sea food.Ī French culinary term meaning "kneaded butter". It can be used to make pancakes as well as to coat foods before frying. A batonnet cut usually measures 0.6cm x 0.6cm x 5-6cmĪ liquid or a semi-liquid pourable mixture of wet and dry ingredients like flour, eggs, milk etc. To moisten foods, esp meat, at intervals with a liquid like melted butter,fat, pan drippings etc during cooking to prevent drying out.Ī French culinary term meaning 'little stick'. Generally it refers to meat dishes prepared or served with the juices released by the meat while cooking.Ī pan of hot water, in which a cooking vessel is kept for slow cooking.Ī thin slice of fat or bacon wrapped around a roast of meat or poultry to prevent it from drying out while cooking and keep the meat moist and juicy. Generally used with reference to Steak au poivre in which the steak is coated with black pepper and sauteed, braised or grilled.Ī French culinary term which means to reduce liquids while cooking to the point of almost dry, though not completely dry.Ī French culinary term meaning 'with juice'. It is a method of cooking in which the food, esp meat is weighed down with a brick as it cooks on a grill to give a crispy perfectly cooked meat.Ī French culinary term meaning to coat in black pepper and cook. That is food, typically pasta, rice or vegetables cooked to be firm to the bite.Ī French culinary term for a dish covered with breadcrumbs, cheese or browned bread crumbs and butter and browned in the oven.Īn Italian culinary term, which means "under a brick" or "with a brick". ![]() TERMĪn Italian culinary term literally meaning, "to the teeth". If you come across terms that do not find a place here, please do let me know, so that I can add them. Just an attempt to get you acquainted with the cooking terms that you come across in your daily life. I shall keep adding to this list as and when I come across new terms.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |