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To pass ingredients through a fine-mesh device to break up large pieces and to incorporate air into the ingredients to make them lighter
The pasta is cooked "To the tooth"
Food is cooked slowly with gentle heat causing the natural moisture to evaporate slowly concentrating the flavor
to add flavor and to prevent it from drying out
With a spoon, fork, wire whisk, rotary beater or electric mixer
The ingredients can then be placed into ice or cold water (refreshed) in order to stop the cooking process and so prepare the ingredients for freezing or peeling.
The effect of braising is to tenderize the meat.
or cayenne pepper. eg. devilled sausages
to allow for even melting or distribution
Dredgers are containers with holes in the lid or spoons with holes in the bowl, to produce an even sprinkle. Not quite a synonym for 'dust', dredge usually refers to the top of a food being sprinkled.
Sweet glazes, melted butter. Lemon drizzle cake!
Before or after cooking. Coat meatballs with flour before cooking e.g. coat chocolate truffles with fine grated chocolate and spices as a final touch.
Usually for baked goods, egg wash can be the whole egg or the yolk, either neat or mixed with milk, water or butter.
Flames add to the cooking process and flavour e.g. Steak Diane, Christmas Pudding.
Usually on a piecrust or other pastry
Parsley, basil or mint sprigs, chocolate curls, lemon wedges and many more.
Egg wash or milk on pastry or water on nearly finished loaves, provide glaze.
Gluten is what gives yeast dough its characteristic elasticity.
Such as strawberries or blackberries
-- The result is an infusion. Tea and coffee are hot infusions, chilli oil a cold infusion.
In order to maintain moisture and improve basting
E.g. using yeast, bicarbonate of soda, baking soda etc.
To add flavour and/or tenderise e.g. marinate steak
e.g. peaks of egg white for meringue.
E.g. mashed potato, icing for a cake.
E.g. apricots, olives, mangoes.
Such as milk from milk powder
Or cold water, to halt the cooking process and retain colour and flavour
E.g. scalded cream or milk
Assists in marinating, creates crackling on roast pork.
Usually applied to chocolate.
E.g. sieving flour or sugar. It also helps to aerate the ingredient.
E.g. cream from milk, fat from gravy or stock.
E.g. tea leaves in hot water
A Chinese technique usually using a wok, to cook finely cut meat, vegetables or fish.
Keeps the shape whilst cooking.
also refers to the utensil used for this action
Don't use waxed fruits, or if you do, wash them in hot water beforehand.
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