![]() BlanchĪ quick method of cooking food, usually green vegetables, whereby the item is basically scalded in boiling hot water for a short period of time and then refreshed in ice cold water. To pour melted fat or the juices of the liquid over meat or other food while cooking to keep it moist. To cover a meat with a layer of fat before cooking, it maintains the moisture of the meat while it cooks to avoid overcooking. Au secĭescription of a liquid that has been reduced until it’s almost nearly dry, a process often used in sauce making. ![]() With its own juices from cooking, often refers to steak or other meat. ![]() The phrase ‘au gratin’ literally means “by grating” in French, or “with a crust”. ![]() Sprinkled with breadcrumbs and cheese, or both, and browned. Al dente is translated as ‘to the tooth’ meaning something cooked but left with a bite of firmness. Generally, this cooking term is used when referring to the cooking of pasta and rice, but technically includes vegetables and beans too. We’re here to put an end to all the confusion and have compiled a comprehensive A-Z of cooking terms to help you out. This is probably the most popular reference to dredging in recipes.Recipes can sometimes be a minefield of terms, jargon and foreign words that lead even the most gifted cook to question everything they know. This will keep the food from getting too dry or tough while cooking. To dredge an ingredient in flour or any other dry substance helps to seal in all the moisture from the food. A good example of this is when you add paprika to your breadcrumbs mixture. This gives you the freedom to play around to find that perfect pop of flavour. ![]() The fun part of this cooking method is that you can add any seasoning or spices to your dry mix. Check out this Crispy Home Made Chicken Nugget recipe to see the dredging method in action. Chicken schnitzels and fish fillets are probably some of the most popular examples of meals that make use of the dredging method. This technique is used for either savoury or sweet dishes, however, it is more popular with savoury components. Flour, breadcrumbs, and sugar are some of the most popular examples of dry substances that are used for this cooking method. To dredge an ingredient is when you lightly coat the surface of the ingredient with a dry substance before cooking it. ![]()
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