![]() ![]() ![]() Basting prevents foods from drying out.īaster – A large kitchen syringe used to baste meats with their own gravy, another liquid, or melted fat.īatter – A mixture of flour and liquid with the addition of eggs and sometimes fat, used to prepare cakes, muffins, pancakes, crepes and quick breads. ![]() Also used for keeping food warm.īake blind – To bake a flan case with no filling.īard – to tie bacon around a piece of meat to be roasted to keep it from drying out.īaste – To moisten food during cooking with pan drippings, sauce or other liquid. À la Nage – Cooking à la nage means poaching food, usually seafood, in a court bouillon and serving the court bouillon and the vegetables around the food as part the garniture.Īl dente – An Italian expression meaning pasta cooked just until enough resistance is left in it to be felt “by the tooth.” The expression is also applied to vegetables that have been cooked crisp by steaming, boiling, or stir-frying.Īromatics – Plant ingredients, such as herbs and spices used to enhance the flavour and fragrance of food.Īspic – A clear jelly made from stock or occasionally from fruit or vegetable juices.īain-marie – A pan of water that is used to help mixtures such as custards bake evenly and to protect them from the direct heat of the oven or, in some cases, the stove. ![]()
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