to cook by dry heat usually in an oven
To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.
To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
To mix two or more ingredients together until well combined.
To prepare food by applying heat in any form.
To beat sugar and fat together until fluffy
To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture.
To coat food with butter, margarine, or egg - using a small brush.
To bake, dry, or toast a food until the surface is brown.
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.
A mixture containing flour and liquid, thin enough to pour.
To heat sugar in order to turn it brown and give it a special taste.
To cook on a grill under strong, direct heat.
To cut solids into pieces with a sharp knife or other chopping device.
To cut food in small cubes of uniform size and shape.
To cause a dry substance to pass into solution in a liquid.
To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.
To preserve meats by drying and salting and/or smoking.
To preserve meats by drying and salting and/or smoking.
To sprinkle or coat with flour or other fine substance.
To sprinkle drops of liquid lightly over food in a casual manner.
To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.
To mix by using circular motion, going around and around until blended
To mix ingredients lightly without mashing or crushing them.
To break lightly into small pieces.
To cook below the boiling point, bubbles form slowly and break on the surface.
To add salt, pepper, or other substances to food to enhance flavor.
To cook by braising; usually applied to fowl or rabbit.
To cook in a small amount of fat.
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.
To flatten to a desired thickness by using a rolling pin.
To remove or strip off the skin or rind of some fruits and vegetables.
To cut or chop food as finely as possible.
To work dough with the "heel" of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.
To finely divide food in various sizes by rubbing it on a grater with sharp projections.
To mix ingredients by gently turning one part over another with a spatula
To sprinkle or coat with a powdered a powdered substance, usually with crumbs or seasonings.
To ornament food - usually with another colorful food - before serving to add eye appeal.
To cut into small pieces.
To cook in water or liquid in which bubbles rise continually and break on surface
To mix two or more ingredients together until well combined.
To flame foods by dousing in some form of potable alcohol and setting alight.
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.
To cut vegetables, fruits, or cheeses into thin strips.
Neither cool nor warm; approximately body temperature.
To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.
Dredged with flour and sauteed in butter.
To remove the outermost skin of a fruit or vegetable.
To cook in small amounts of fat.
To boil down to reduce the volume.
To cook very gently in hot liquid kept just below the boiling point.
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
To make solid fat into liquid by melting it slowly.
To cook by dry heat in an oven.
To make solid fat into liquid by melting it slowly.
To remove pits from fruits.
the trifling amount you can hold between your thumb and forefinger.
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
To cut narrow grooves or gashes partway through the outer surface of food.
To immerse in rapidly boiling water and allow to cook slightly.
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.
To secure poultry with string or skewers, to hold its shape while cooking.
To simmer slowly in a small amount of liquid for a long time.
To destroy micro organisms by boiling, dry heat, or steam.
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.
Cooked on a thick hardwood plank.
To preserve meats, vegetables, and fruits in brine.
To soak dried fruits in liquid until they swell.
To bring to a temperature just below the boiling point.
To put one or more dry ingredients through a sieve or sifter.
To cut or tear in small, long, narrow pieces.
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.
cook or brown food by exposure to a grill, fire, or other source of radiant heat.

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