Fillet – To cut (meat or fish) into fillets (a piece or slice of boneless meat or fish).Dredge – To coat a food, either before or after cooking, with a dry ingredient, such as flour, cornmeal, or sugar.Drain – To remove all the liquid from food.In some cases, heat may be needed in order for the solid to dissolve. Dissolve – To stir a solid food and a liquid food together to form a mixture in which none of the solid remains.To dice is like to chop, but the pieces are smaller. Degrease – To skim the fat from the surface a hot liquid such as a soup, stock, or sauce.Deglaze – A technique whereby after sautéing a food, liquid is added to the pan to loosen the caramelized bits of food on the bottom used to make a pan sauce.Cut In – To blend a solid fat into a dry ingredient until the mixture is in the form of small particles.
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