(See salt.)ĭegrease: To remove grease, usually from the surface of liquids. dredge, to coat a food by sprinkling it with or dripping it in a dry ingredients such as flour or bread. The resulting texture should be coarse and mealy.ĭeglaze: To remove the ''glaze,'' or coagulated cooking juices, from a pan: After roasting or sauteing, the pan is degreased and liquid is added over heat to dissolve the coagulated cooking juices this usually becomes the base of the accompanying sauce.ĭegorger (pronounced day-gore-jay no English equivalent): To draw out excess or strong juice from vegetables, such as eggplant, usually by salting. dice, to cut into very small cubes of even size. ![]() Leafy vegetables are rinsed and chilled bread and crackers are heated.Ĭut in: To roughly mix fat into flour when making pastry may be done by hand through pinching the fat with two knives, in a criss-cross motion, or with a special pastry blender. ![]() Cream: To soften solid fats by pressing and beating, using either a heavy spoon or electric beater, usually adding another ingredient, such as sugar, until the mixture is soft and creamy.Ĭrisp: To make firm.
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