Cooking Terms Used In Recipes 94

Coat To cover food on all sides with flour crumbs or batter.

Cooking Terms Used In Recipes 94. Cook until tender but firm to the bite. Also called broth or bouillon a flavorful liquid made by gently cooking meat chicken or fish with bones in water and used for making sauces soups glaces and can be used for braising or poaching. To ignite warmed spirits in a pan of food often a dessert for effect and to caramelize the dish.

Poach To cook gently over very low heat in barely simmering water just to cover. Also to combine a fat like butter with sugar until the mixture is light and fluffy. Principally used in Eastern cooking notably Indian it has two effects.

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I have read that in order for this liquid to be called stock it must be made with bones therefore there is no such thing as vegetable stock. Firstly when cooked it imparts a flavour of onions and garlic. If you dont it.

Cooking Terms can be a little confusing so the following pages of definitions are provided for frequently used terms found in recipes and articles about cooking. Can be very difficult to find explanations not anymore here are a few. This handy food and cooking dictionary will tell you the meaning of all of those cooking terms you find in your recipe books.

Cook larger chunks of food over medium-heat flipping once only. To coat meat or vegetables in a dry mixture such as flour or breadcrumbs prior to cooking. Secondly it is used.