|
Aerate
A synonym for sift; to pass ingredients through a
fine-mesh device to break up large pieces and to
incorporate air into the ingredients to make them
lighter.
Al dente
"To the tooth," in Italian. The pasta is cooked just
enough to maintain a firm, chewy texture.
Bake
To cook in the oven. Food is cooked slowly with gentle
heat, causing the natural moisture to evaporate slowly,
concentrating the flavor.
Baste
To brush or spoon liquid fat or juices over meat during
roasting to add flavor and to prevent it from drying
out.
Batter
A mixture of flour, fat, and liquid that is thin enough
in consistency to require a pan to encase it. Used in
such preparations as cakes and some cookies. A batter is
different from dough, which maintains its shape.
Beat
To smoothen a mixture by briskly whipping or stirring it
with a spoon, fork, wire whisk, rotary beater, or
electric mixer.
Bias-slice
To slice a food crosswise at a 45-degree angle.
Bind
To thicken a sauce or hot liquid by stirring in
ingredients such as eggs, flour, butter, or cream.
Blackened
A popular Cajun-style cooking method in which seasoned
foods are cooked over high heat in a super-heated heavy
skillet until charred.
Blanch
To boil briefly to loosen the skin of a fruit or a
vegetable. After 30 seconds in boiling water, the fruit
or vegetable should be plunged into ice water to stop
the cooking action, and then the
skin easily slices off.
Blend
To mix or fold two or more ingredients together to
obtain equal distribution throughout the
mixture.
Boil
To cook food in heated water or other liquid that is
bubbling vigorously.
Braise
A cooking technique that requires browning meat in oil
or other fat and then cooking slowly in liquid. The
effect of braising is to tenderize the meat.
Bread
To coat the food with crumbs (usually with soft or dry
bread crumbs), sometimes seasoned.
Broil
To cook food directly under the heat source.
Broth or stock
A flavorful liquid made by gently cooking meat, seafood,
or vegetables (and/or their by-products, such as bones
and trimming) often with herbs, in liquid, usually
water.
Brown
A quick sautéing, pan/oven broiling, or grilling method
done either at the beginning or end of meal preparation,
often to enhance flavor, texture, or eye appeal.
Brush
Using a pastry brush, to coat a food such as meat or
bread with melted butter, glaze, or other
liquid.
Bundt pan
The generic name for any tube baking pan having fluted
sides (though it was once a trademarked
name).
Butterfly
To cut open a food such as pork chops down the center
without cutting all the way through, and then spread
apart. |
