MIX THOSE INGREDIENTS!
To thoroughly combine two or more ingredients by hand, whisk or mixer.
What is BLEND?
In Italian it means, "to the tooth." It's when pasta is cooked to just firm.
What is AL DENTE?
To place foods in a flavored liquid in order to transfer the flavors.
What is MARINATE?
To use heat to change an ingredient from solid to liquid.
What is MELT?
To cook in water that has reached 212 degrees F.
What is BOIL?
To gently combine light, airy ingredients into a heavier mixture using an over-and-under motion.
What is FOLD?
To cook meat or vegetables first by browning and then by gently simmering in a small amount of liquid in a covered pan until very tender.
What is BRAISE?
To cook sugar until it browns and releases a nutty flavor, or to slowly cook a food until it browns.
What is CARAMELIZE?
To mash or blend food until it becomes a liquid such as soup.
What is PUREE?
To rub the inside of a cooking dish or pan with fat or oil to prevent sticking.
What is GREASE?
To stir rapidly a mixture of ingredients with a spoon, whisk or mixer until the desired consistency is reached.
What is BEAT?
To cook gently in barely simmering liquid that barely covers the food.
What is POACH?
The juices and fats that come out of meat or poultry during cooking.
What are DRIPPINGS?
To thicken a liquid or sauce by boiling it, removing excess liquid and concentrating its flavor.
What is REDUCE (or REDUCTION)?
Flour and fat cooked together to form a paste that thickens sauces.
What is ROUX?
To work a dough by stretching, folding, and pushing to develop gluten.
What is KNEAD?
To cook directly over or under high heat, usually in an oven.
What is BROIL?
The outer colored part of the peel of citrus fruit, used for flavor.
What is ZEST?
To cook over a high heat, usually on the stove, in order to darken the outside of food.
What is BROWN?
To heat liquid to just short of boiling.
What is SCALD?
To mix cold fat into flour or other dry ingredients until the mixture resembles coarse crumbs.
What is CUT-IN?
To place vegetables or fruits into boiling water for a very short period of time and then shocking it in an ice bath to stop the cooking process, sealing in flavor and color.
What is BLANCH?
To cook food on a roast or spit over coals.
What is BARBECUE?
An agent added to dough or batter to help it rise, such as baking soda, baking powder, yeast, air or steam.
What is LEAVENING?
To cook in liquid just below boiling, with small bubbles forming but not bursting.
What is SIMMER?