To cut as small as possible, most commonly used with garlic.Ĭook larger chunks of food over medium heat, flipping once only. To soak in a sauce or flavored liquid for a long period of time, usually a meat, poultry or fish. The process of mixing dough with the hands or a mixer To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking.Ĭutting vegetables until long, thin stripes, approximately 1/4 inch thick and 1 inch long. To coat foods with mixtures such as jellies or sauces.Ĭreates tiny pieces of food, best for things like cheese to melt quickly or a vegetable used in a sauce. To combine light ingredients, such as whipped cream or beaten eggs whites, with a heavier mixture, using an over-and-under motion. To drizzle a flammable spirit over a food while its cooking, to ignite the just before serving. To cut the bones from a piece of meat, poultry, or fish. To coat lightly with a powdery ingredients, such as confectioners’ sugar or cocoa. To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil, syrup, or melted chocolate. To coat foods with a sauce, such as salad. To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or breadcrumbs, to be pan fried or sautéed. To cut into small pieces, usually 1/4 to 1/8 chunks.Ī spoonful of a semi-solid food, like whipped cream or mashed potatoes, placed on top of another food. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce. To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sautéed or roasted. To preserve meats by drying and salting and/or smoking. Like chopping, it is to cut food into small cubes, usually about 1/2 inch. To beat ingredients (usually sugar and a fat) until smooth and fluffy. To separate and remove solids from a liquid, thus making it clear. To cut vegetables into large squares, usually specified by the recipe. To heat sugar until it liquefies and becomes a syrup. To cook over high heat (usually on the stove-top) to brown food. To expose food to direct heat on a rack or spit, often used for melting food like cheese. To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender. To immerse in rapidly boiling water and allow to cook slightly. To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer. To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to stock, to add flavor and prevent it from drying out. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce. Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. To cook food until just firm, usually referring to pasta, but can include vegetables.
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