![]() ![]() To spread the sureface of food with butter, oil, egg, or other substances, using a small piece of paper tower or pastry brush. To coat with fine crumbs, often dipping alternately in beaten egg and milk. To cook in a small amount of water ina covered container. To cook in liquid that is bubbling and steaming. To fasten with wooden or mental pins, usually done to keep meat or poultry in desired shape during cooking. To dip foods briefly (1to 5 minutes) in boiling water and immerse immediately in cold water, in order to lossen the skin of fruits and vegetables it is also used to stop the action of enzymes in preparing some foods for freezing or canning. To put ait into a mixture by whipping it with a spoon or fork so that the air is carried to the top and back down, over and over agian. To spoon pan drippigns, water, or sauce over food while roasting it.Ī mixture of flour, liquids, and other ingredients, thin enough to drop from a spoon example: pancakes. To roast slowly on a spit or rack usually basting with a highly seasoned sauce also used to describe foods cooked by other methods in such a sauce.
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