Stir-Fry-Akin to sauteeing, but done over extremely high heat in a very short time. Simmer-To cook in liquid that is very hot, but not fully boiling. Saute-Sometimes known as pan-frying, to cook something in a small amount of fat. Reduce-To boil a flavored liquid until a significant portion (usually at least one-third) has evaporated, concentrating the flavor and-in some cases-thickening the texture. Puree-Essentially, to turn something that is more or less solid into something more or less liquid. Plump-To soak a dried ingredient (especially fruits, such as raisins) in liquid to rehydrate. Marinate-To flavor by surrounding meats or vegetables with flavoring compounds-either wet or dry-and leaving to set. Knead-To work a dough in order to develop the flour’s gluten. Julienne-To cut in long thin, matchstick-size strips.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |