An all-purpose corer has a medium-length shaft with a circular cutting ring at the end. It is usually made of stainless steel and comes in different shapes. the sauce is done when it leaves an even path on the spoon when finger is drawn.Ī perforated, bowl-shaped container used for draining liquid from solids, It can be made of metal, plastic, or ceramic.Ī knife or other instrument designed to remove the core from fruit or vegetables. An easy way to do this is to pour some flour or crumbs into a shallow dish or on a paper towel to allow room to turn the food and spread the coating on all sides.Ī technique used to test the doneness of cooked, egg-based sauces and custards, i.e. To evenly cover food with flour or crumbs. To cut into irregular pieces (either finely or coarsely). You can find it in any grocery store that carries ethnic food. It is currently stored in a red sauce (adobo) of tomato puree and onions, and sold in small cans. A key ingredient of Mexican and Mexican-inspired cuisines, chipotle imparts a relatively mild but earthy spiciness to many dishes. A casserole’s ingredients can include meat, vegetables, beans, rice, and is often topped by cheese or breadcrumbs.Ī chipotle is a smoke-dried jalapeño pepper that tends to be brown and shriveled. It can be made of glass, metal, ceramic or any other heatproof material. A “casserole dish” usually is a deep, round, ovenproof container with handles and a tight-fitting lid. Refers to both a baking dish and the ingredients it contains. The two parts are then opened flat to resemble a butterfly shape. To split a food down the center, cutting almost but not entirely through it. When the pressure is released on the bulb, the juices are drawn into the stem so they can be transferred over and around the meat, adding flavour and creating a glaze. The head of the bulb baster is squeezed, creating a partial vacuum, and then the stem is inserted into the juices at the bottom of the pan. Basting is most often used when cooking meat. To cook quickly over high heat at the beginning or end of a preparation in order to enhance flavour, texture, and appearance.Ī kitchen utensil that assists with basting, which is a method of moistening food during the cooking process. The easiest way to prepare a broth is to dilute some concentrated broth or cubes with boiling water: just follow the instructions on the package. It is often used instead of water to cook food, or as a base for sauces and soups. The hand-held “immersion” type is the most practical, since it may be immersed right into a pot of soup (or other mixture) to chop or purée the contents.Ī flavourful liquid resulting from slowly cooking meat, poultry, fish, or vegetables in water. The purpose may be to do one of the following: to soften or partially cook, to loosen skins, to heighten and set colour and flavour, to reduce a pungent flavour, or to cook completely.Ī small electrical appliance with short rotating blades used to chop, blend, purée and liquefy foods. To plunge raw food into boiling water briefly, then into cold water to stop the cooking process. The beurre manié (French for “kneaded butter”) must be added slowly to a hot or warm liquid, so that the butter melts and releases the flour particles without creating lumps (which would happen if stirring in just the flour). A paste made with softened butter and flour (usually in equal parts) that is used to thicken sauces. To mix thoroughly with a spoon, whisk, or beaters until smooth and well combined. This allows gentle cooking without scorching. Hot water is placed in the bottom pan over the heat source, while the food to be cooked is nestled in the top pan. A hot-water bath cooking technique using 2 pans to gently cook foods. ^ "Glycemic Index and Diabetes: American Diabetes Association®".^ "Penne a la vodka Recipe Text | Rouxbe Cooking School".Italian Cuisine: A Cultural History - Alberto Capatti, Massimo Montanari - Google Books. ^ Capatti, Alberto Montanari, Massimo ().Encyclopedia of Contemporary Italian Culture - Google Books. ^ Moliterno, Gino (11 September 2002).Dictionary of Food: International Food and Cooking Terms from A to Z - Charles Sinclair - Google Books. ^ a b Sinclair, Charles (January 2009).^ "Al dente: definition of al dente in Oxford dictionary (American English) (US)".Essentials of Classic Italian Cooking - Marcella Hazan - Google Books.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |