![]() ![]() ![]() 2023 Bring to a simmer and cook, whisking, until thick, about 3 minutes. 2023 The child was whisked away to Huntsville Hospital for special care soon after her birth. Houston Mitchell, Los Angeles Times, 8 Aug. Verb Sophia Smith didn’t even try at all, instead being whisked past reporters to avoid questions about the earliest Women’s World Cup exit in U.S. Southern Living Test Kitchen, Southern Living, 12 July 2023 America's Test Kitchen, Chicago Tribune, Use a fork or a small whisk to help the flour dissolve into the water more easily. Arambula, San Diego Union-Tribune, 14 June 2023 Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter. Rennie Dyball, Peoplemag, 9 July 2023 Crack the eggs into a medium-size bowl and beat with a whisk to scramble well. Southern Living Test Kitchen, Southern Living, 17 July 2023 Our testers especially liked the design of the paddle and whisk attachments. America's Test Kitchen, Chicago Tribune, Stir in flour and whisk until it is fully incorporated, being careful not to burn the roux. Rachel Center, Better Homes & Gardens, 27 June 2023 Add water and tomato paste and whisk until no lumps of tomato paste remain. 2023 The mixer includes a storage bag for the stainless steel dough hooks, wire whisks, and beaters. Sweat: To cook food in a pan, usually covered, without browning, over low heat to encourage flavors to be extracted from vegetables and spices.Noun Add applesauce, milk, maple syrup, ginger, vanilla and 6 tablespoons oil and whisk until combined. ![]() Render: To cook fatty meat or poultry, such as bacon or goose, over low heat to obtain drippings. Larding: Inserting thin slices of fat directly into meat product to infuse moisture. Scald: To heat liquid almost to a boil until bubbles begin to form around the edge.īarding: Tying thin slices of fat such as pork or bacon, over meats or poultry that have little fat to help keep moist.īraise: To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender.Ĭaramelize: To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.ĭredge: To cover or coat uncooked food, usually with flour, a cornmeal mixture or bread crumbs.įlute: To make decorative grooves. Mince: To cut into tiny pieces, usually with a knife. Glaze: To coat foods with glossy mixtures such as jellies or sauces. Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.Īerate: To incorporate air into a mixture by sifting or mixing.īread: To coat with crumbs or cornmeal before cooking.Ĭream: To beat ingredients, usually sugar and a fat, until smooth and fluffy.ĭust: To coat lightly with confectioners’ sugar or cocoa (cakes and pastries) or another powder.įillet: To cut the bones from a piece of fish. Steep: To soak in a liquid just under the boiling point to extract the essence-e.g., tea. Skim: To remove surface foam or fat from a liquid. Reduce: To thicken a liquid and concentrate its flavour by boiling. Usually refers to red meat, poultry, or fish. Grate: To rub foods against a serrated surface to produce shredded or fine bits. Basicīarbecue: To cook foods on a rack or on a spit over coals.īroil: To cook on a rack or spit under or over direct heat, usually in an oven.Ĭube: To cut food into small (about 1/2-inch) cubes.ĭrizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream. If there is a term you’d like us to define, let us know in the comments below! Read Cooking Techniques Dictionary: Chapter 1 here. From basic terms like ‘ Bake ‘ to more advanced terms like ‘ Chiffonade ‘, this list will help you improve your skills in the kitchen and follow recipes more closely. Over the next few months we’ll be releasing a series of blogs identifying and explaining some of the cooking terms you are likely to encounter as you grow as a chef. ![]()
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