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An A-Z Guide to Cooking Terms and Definitions - Simply Recipes
1 week ago simplyrecipes.com Show details
Aug 13, 2024 · Bake: To cook in an oven, usually at moderate temperatures (around 350°F). Baking sheet: A large, flat metal sheet such as a cookie sheet or sheet pan. Some are totally …
An A-Z Of Cooking Terms - Spoons Of Flavor
1 week ago spoonsofflavor.com Show details
An A-Z of common cooking terms: Trying recipes can be challenging without … Al dente: To cook food until just firm, usually referring to pasta, but can … Bake: Cook food using dry heat without exposure to a flame.Baste: To pour melted fat or juices over meat or other foods while cooking in … Batter: A mixture of flour, liquid, and sometimes with other ingredients of a … See full list on spoonsofflavor.com
Ultimate Guide to Cooking Terms A-Z - The Cook's Cook
2 days ago thecookscook.com Show details
Share: Posted on: 01-2023 ; We are continually compiling an alphabetical index of essential culinary terms. Cooking terms A-Z is a dictionary with simple explanations for every cooking …
Cooking terms glossary | Real Life, Good Food
1 day ago umn.edu Show details
Boil: To heat a liquid over high heat until bubbles rise and break continually on the surface. Braise: To cook meat or poultry slowly with a small amount of liquid in a covered pot. Broil: To …
Glossary of Cooking Terms - The Scramble
4 days ago thescramble.com Show details
To thicken a liquid or sauce by boiling, in order to concentrate the flavor.. To cook the fat out of meat or poultry over a low heat, in order to preserve the drippings. The thick outer layer of …
Chef’s Guide to More Than 163 Culinary Terms! - Simply Cooking …
1 week ago simplycookingrecipes.com Show details
Some essential French culinary terms include: “ Mise en place ” – The preparation of ingredients before cooking begins. “ Mirepoix ” – A combination of diced onions, carrots, and celery used …
Dictionary of Cooking Terms - Good Housekeeping
1 week ago goodhousekeeping.com Show details
Apr 12, 2007 · Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler. Grind: To reduce food to tiny particles using a grinder or a food processor. Julienne: To …
Cooking and Kitchen Terms and Definitions - Foodal
3 days ago foodal.com Show details
Sep 23, 2014 · The process of taking a thick piece of meat and cutting through the center horizontally without going all the way through to make it thinner, and then folding it open like a …
An A-Z of Cooking Terms | Crush Magazine Online
1 week ago crushmag-online.com Show details
May 6, 2021 · Coddle. To coddle something is to cook it in water just below boiling point. More recently, the term specifically applies to eggs using a device called a coddler. The low cooking …
The A-Z of cooking terms - Gourmet Traveller
1 week ago gourmettraveller.com.au Show details
Nov 8, 2017 · Baeckeoffe. A braise of meat, white wine, potatoes and onions from France’s Alsace region; the word means baker’s oven. Bagna cauda. A sauce from the south of France …
Kitchen glossary: A beginner chef’s guide to cooking terms
6 days ago nzherald.co.nz Show details
3 days ago · Batonnet: Slightly thicker than a julienne, batonnet refers to vegetables that are cut into sticks about 6mm wide and 5cm long. This cut is often a precursor to further dicing or …
The Essential Glossary of Cooking Terms for the Culinary Arts
1 week ago escoffier.edu Show details
Sep 27, 2021 · a combination of flour, water or milk and sometimes a leaven (yeast) to make a mixture for baking. to remove and discard the liquid contents from a cooking process (as in …
Cooking Terms & Dictionary - Land O'Lakes
1 week ago landolakes.com Show details
To stir rapidly by hand or with a mixer to combine ingredients or incorporate air into mixture (eg: egg whites, whipping cream). To add a thickening ingredient such as an egg, flour or …
Glossary - Vintage Recipes and Cookery
1 week ago vintagerecipesandcookery.com Show details
Butter the size of an egg – one-fourth cup. Butter the size of a walnut – two tablespoons. Brawn – p ickled or potted cuts of pork, especially from the head and feet, cooked, cooled in a mold, …
