The oven must be preheated before putting in the food and the food must not be overcrowded in the oven (too many pans) or it will not cook evenly.īARBECUE: To cook meats, poultry, or vegetables over woods, charcoal, or gas on a grill, in open pits, or on a spit over high heat. Also, a hot water bath is used when cooking custards or eggs in the oven to keep them from curdling, cracking, or browning.īAKE: To cook by free-circulating dry air. Its purpose is to keep sauces and such from separating. AL DENT E : Slightly undercooked, to a chewy consistency, from the Italian phrase “to the tooth.” Usually refers to the cooking of pasta but also applies to vegetables that are blanched, left still slightly crisp.ĪSPIC: A jelly made from clarified meat, poultry, fish, or vegetable stock.ĪU JUS: Roasted beef, lamb, or poultry served with natural pan juices that accumulate during their cooking.īAIN-MARIE: A hot water bath – Used to keep food warm on top of the stove.
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