Dry Methods 1
To cook by dry heat in an oven or on a spit over a fire.
What is 'Roast'?
To cook foods by a radiant heat source placed below the food.
What is to 'grill'?
The process of browning sugar in the presence of heat.
What is Carmelization?
An item used before cooking to flavor and moisten foods; may be liquid or dry. Liquid marinades are usually based on an acidic ingredient such as wine or vinegar; dry marinades are usually salt based.
What is a marinade?
A strip of fat inserted into a leaner meat to baste from within.
What is a lardon/lardoon?
To cook food by means of a radiant heat source placed above it.
What is to 'broil'?
To cook food surrounding it with dry heat in a closed environment, as in an oven.
What is to 'bake'?
A complex browning reaction that results in the particular flavor and color of foods that do not contain much sugar, including roasted meats.
What is the Maillard Reaction?
A combination of spices and herbs applied to foods as a marinade or flavorful crust. Dry ones are generally based upon spices and are absorbed into the meat to create a greater depth of flavor.
What is a rub?
To cover a naturally lean meat with slabs or strips of fat such as bacon or fatback that will baste it during roasting.
What is to Bard?
To cook food by grilling it over a wood or charcoal fire. Often a marinade or sauce is brushed on the item during cooking.
What is to 'barbecue'?
Any of several methods for preserving and flavoring foods by exposing them to smoke. Can be cold, hot, and roasting.
What is 'smoking'?
Meat juice thickened with arrowroot or cornstarch.
What is Jus Lie?
To brown the surface of food in fat over high heat before finishing by another method (e.g., roasting) in order to add flavor
What is to 'sear'?
To give an item a shiny surface by brushing or otherwise coating it with sauce, aspic, icing or other item. For meat, to coat with a sauce and then brown in an oven or salamander.
What is Glaze?
A method of heat transfer in which heat waves radiate from a source (e.g., an open burner or grill) and travel directly to the item being heated with no conductor between the heat source and the food.
What is Direct Heat?
The heat retained in cooked foods that allows them to continue cooking even after removal from the cooking medium. Especially important to roasted foods.
What is carryover cooking?
Literally, "juice". Leaks from meat when cooking.
What is jus?
To cook quickly in a small amount of fat in a pan on the stovetop. To jump.
What is 'saute'?
A sauce made by deglazing pan drippings from a roast and combining them with a roux or other starch and additional stock.
What is Pan Gravy?
A skillet with ridges, used on the stovetop to simulate grilling.
What is a grill pan?
An edible decoration or accompaniment to a dish or item.
What is a Garnish?
To moisten food during cooking with pan drippings, sauce, or other liquid. This prevents food from drying out.
What is 'to baste?