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May 29, 2024 · This cooking terms glossary will help you understand the difference between sautéing and stir-frying, a skillet and a saucepan, and beyond.
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- Bake: To cook uncovered by dry heat, usually in an oven or oven-like appliance.
- Baste: To moisten foods with pan drippings or sauces during cooking to add flavor and prevent drying.
- Batter: A mixture of flour and liquid that is thin enough to pour.
- Beat: To mix rapidly in order to make a mixture smooth and light by incorporating air.
Cut down on food waste with creative ways to use food scraps like beet greens, potato peels and more.
- Al dente — Usually used in reference to pasta, this terms literally means “to the tooth” in Italian. Al dente means there should be a little bit of toothsome texture left in the noodle — as in it’s 90% cooked through, but not 100%.
- Baste — Basting just means to bathe a food in liquid while it’s cooking. This liquid could be melted fat, butter, or its own juices. Why? Basting does a few things.
- Blanch — To blanch means to flash-boil something in salted boiling water, literally just a few seconds to a few minutes. Usually followed by “refreshing,” which means to sink the food into a bowl of ice-cold water to quickly stop cooking.
- Brine — To brine simply means to salt ahead of time. There are two kinds of brining: dry brining and wet brining. Dry brining means to rub something with granulated salt, while wet brining means to soak something in salty water.
A shellfish scraper is a specialized utensil used for removing meat from cooked shellfish at the dining table. It consists of a stainless steel rod about ten inches in length, with a flattened tip at one end and a forked tip at the other.
Apr 12, 2007 · Usually refers to making pastry. Deep-fry: To cook by completely immersing food in hot fat. Deglaze: To loosen brown bits from a pan by adding a liquid, then heating while stirring and...
Jun 27, 2012 · 1. a. : to remove from a surface by usually repeated strokes of an edged instrument. b. : to make (a surface) smooth or clean with strokes of an edged instrument or an abrasive. 2. a. : to grate harshly over or against. b. : to damage or injure the surface of by contact with a rough surface. c. : to draw roughly or noisily over a surface. 3.
