Thursday, June 21, 2007
Sherri's Helpful Hints
Cooking Terms M-Z
Macedoine: A cooked or uncooked combination of fruits or vegetables that have been cut into small cubes.
Marinate: To let food stand in a highly seasoned liquid or marinade, to tenderize or to add flavor.
Meuniere: A sauce of lemon juice, butter and parsley.
Mince: To cut or chop into very small pieces.
Mix: To thoroughly combine ingredients until evenly distributed.
Mold: To give food a specific form by pressing it into or letting it gel in a container
Pan-broil: To cook uncovered; fat is removed as it accumulates.
Pan-fry: To fry in an uncovered pan in the fat that accumulates from the cooking meat.
Parboil: To boil partially in a liquid. Cooking is unusually completed by baking.
Parch: To brown by means of dry heal. Generally, this is applied to grains.
Pare: To remove the peel or outer covering from a fruit or vegetable with a knife.
Pasta: A dough such as macaroni, noodles or spaghetti.
Paste: A thick creamy mixture, made by mixing dry ingredients with a liquid or by pounding fresh herbs, meats, or nuts with a mortar and pestle.
Pit: To remove the pit or pits from fruits.
Poach: To cook in a simmering liquid.
Precook: To cook partially or completely before a final cooking or reheating.
Preheat: To heat an oven or broiler in advance of use to assure that it will he the proper temperature when ready to use.
Purée: To press through a sieve to make food the consistency of a thick paste.
Ragout: Thick, highly seasoned stew.
Ramekin: Small fireproof or ovenproof casserole, used for individual servings.
Reconstitute: To restore concentrated foods to normal state, usuallly by adding water.
Reduce: To boil a liquid and reduce its quantity through evaporation.
Render: To melt down solid fats to get a liquid oil. Sometimes done using water to boil off flavors of meat.
Roast: To cook in an oven, uncovered and without water.
Roulades: Slices of rolled meat often stuffed with spicy fillings.
Roux: Fat and flour mixed to a paste for thickening soups, gravies and sauces.
Sauté: To cook in a skillet in a small amount of fat or liquid.
Scald: To heat just below the boiling point. Also to pour boiling water over the food or to dip food briefly into the boiling water.
Scallop: To bake in a sauce, usually covered with seasoned bread crumbs.
Scallopine: Pieces of thinly sliced meat, usually veal.
Score: To make a sharp narrow slits or cuts in the outer surface of food to
Sear: To brown the surface of food, usually meat, by exposing it to high heat for a comparatively short time.
Set: A term applied to gelatins, baked custards or puddings when they have congealed,
Shred: To form small and narrow pieces by rubbing food against a shredder.
Shuck: To remove shells of clams, corn or oysters.
Sift: to put dry ingredients through a sifter or sieve.
Simmer: To cook just below the boiling point so that only an occasional bubble appears on the liquid's surface.
Skim: To remove foam, fat or a solid substance from a mixture's surface.
Steam: To cook over, but not in, boiling water.
Steep: To soak in a liquid at a temperature below the boiling point.
Sterilize: To destroy microorganisms with boiling water, dry heat or steam.
Stew: To boil slowly or with simmering heat.
Stir: To mix ingredients until well blended.
Stir-fry: To cook bite-sized pieces of food quickly in a wok while tossing and turning in a little oil over high heat.
Stock: The liquid in which meat, fish or vegetables have been cooked.
Toss: To mix ingredients lightly without mashing them.
Truss: To bind the wings or legs of a fowl before cooking.
Whey: A nutritious liquid that is drained off in the process of making cheese or the liquid that forms on yogurt.
Whip: To beat quickly and steadily with either a hand or an electric beater.
Whisk: To stir rapidly, using a whisk, to blend ingredients or introduce
Zest: The oily, thin outer part of citrus skin that is grated and used as a flavoring.
Posted by february sherri