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Living On A Dime To Grow Rich

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How To Save Money And Get Out Of Debt

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Cooking Terms

 

Dictionary of Cooking Terms

Au gratin – covered with a sauce, sprinkled with breadcrumbs, dotted with butter or fat, and browned under a grill – Cheese may be mixed with the sauce or the crumbs

Baste – keep the surface moist by spooning liquid or melted fat over it frequently

Beat – with an electric beater or vigorously by hand

Blanch – dip food briefly in boiling water, then in cold water, usually to aid the removal of skin

Blend – stir gently until well mixed

Boil – use only sufficient heat to keep the liquid bubbling gently

Bouquet garni – small cloth bag containing usually thyme, bay leaf, and parsley, used to flavor a stew or soup, and removed before serving

Braise – cook on stove top in hot fat until browned, then add liquid and simmer

Brush – use a pastry brush to cover the surface, usually with egg or milk, before baking Coat – cover with a thin layer

Compote – stewed, usually fruit

Consommé – a clear meat stock

Cream – beat shortening until it is of spreadable (creamy) texture

Dice – cut into small cubes

Dot – place small pieces, usually of butter or fat, on the top

Dredge – coat thoroughly with flour, bread crumbs, or cornmeal

Fold – use a wide spatula to gently cut and turn (usually stiffly beaten egg whites) into a batter enough to mix but keeping a light batter

Glaze -brush with a liquid near the end of baking which will give a shiny surface

Grate – shave on or with a grater to produce small pieces or crumbs

Grill – cook under direct red heat

Knead – work a dough lightly by hand to give a smooth texture

Marinate – let meat stand in soy sauce, wine, or seasoned vinegar to improve flavor and tenderize meat

Parboil – boil only part way, then finish cooking with some other method

Poach – cook in hot liquid, water usually

Puree – force cooked food through a sieve, giving fine pulp

Reduce – rapid boiling to evaporate water and thicken

Roux – a mixture of melted fat or butter and flour which is the basis for most sauces

Sauté – cook in a pan over a moderate heat using a small amount of oil

Scald – heat a liquid to just under the boiling point, as to scald milk, or to pour boiling water on

Sear – brown meat very quickly over high heat to seal in juices

Sift – pass through a screen to remove lumps

Simmer – cook below the boiling point where there is only occasional bubbling

Truss – tie meat with string so it will hold its shape

Vinaigrette – a liquid mixture of oil, vinegar, and seasonings

Whip – beating that results in highly aerated mixture, as whipped cream

 

photo by: stuart_spivack

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Reader Interactions

Comments

  1. Bea

    May 26, 2010 at 1:06 pm

    Thanks for the simple explanation of terms. I like simple and your explanations taught me more than long detailed instructions. I will print this out.

    Reply
  2. calphalon dutch oven

    May 27, 2010 at 12:38 am

    Super post!
    You are really preventing me from working today, but it’s just so good to see more people writing about groceries. Keep it up.

    Reply
  3. Rolanda Hallam

    October 17, 2010 at 11:07 pm

    been following ur blog around several days. absolutely love what you posted. btw i am conducting a research about this subject. do you know any other great websites or online forums where I might find out more? many thanks.

    Reply
    • Jill

      October 18, 2010 at 11:40 am

      Rolanda to be honest I am usually so busy with our website I don’t have time to roam to much but I think Tawra has a couple she knows about but she is gone this week. I will try to remember and ask her when she gets back. Sorry I couldn’t help more.

      Reply

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