Most often used for eggs, but also a useful method tocreate a smooth consistency and remove lumps in sauces or custards. Thisincorporates air into the mixture and makes it light and fluffy.
Thismixture can be poured, dropped from a spoon, or used as a coating for friedfoods.īeat: To mix foods by stirring vigorously in a quick, even,circular motion, lifting the mixture up and over with each stroke. Brushing or basting roasting vegetables with oil or meltedbutter creates a browned crispy surface.īatter: A thin or slightly thick liquid mixture usuallycontaining flour, eggs, liquid, and a raising agent such as baking powder. If the pandrippings are evaporating, add a small amount of liquid such as stock, wine, orwater to the pan. If basting with pandrippings, check occasionally to ensure juices are not evaporating. Bastingmoistens, adds flavor, and enhances the finished appearance. A bulb baster is specifically designed for this purpose.
When meat, poultry, or vegetables are baked uncovered, it is called roasting.īarbecue: To cook meat, poultry, fish, or vegetables on agrill placed over an intense heat created with charcoal, gas, or wood.īaste: To spoon, brush, or drizzle barbecue sauce, pandrippings, or a marinade over meat, poultry, vegetables, or fish while grillingor roasting. Air must be allowed to circulate freely to ensure that the food cooksevenly. When baking, it is important to preheat the oven first. GlossaryĪl dente: Italian term meaning "to the tooth." Usedto describe the texture of pasta or other foods, such as blanched vegetables,that are cooked just until tender but slightly firm to the bite.īake: To cook, covered or uncovered, by dry heat, usually inan oven. You willsee terms like these in almost any recipe, so make sure that you know exactlywhat the recipe is asking you to do before you jump in and start cooking. Just like any specialty area, cooking has a vocabulary all its own.
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