Both can be reconstituted in hot liquid to substitute for stock or broth.īouquet garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves. It can be found as a compressed cube or in granules. Blanching is a method usually used for vegetables or fruit to ease skin removal and to reduce final cooking times.īlend: Thoroughly combining two or more ingredients, either by hand with a spoon, with an electric mixer or a blender.īoil: Cooking in hot liquid that has reached 212 degrees F., where bubbles are continually breaking the surface.īone: Removing bones from fish, poultry or meat.īoning Knife: A thin-bladed knife, usually about six inches long, used for separating raw meat from the bone.īouillon: A dehydrated beef, chicken, fish, or vegetable stock. Batters usually contain flour, eggs, and milk as their base.īeat: Stirring rapidly to make a mixture smooth, using an electric mixer, spoon or whisk.īlanch: Cooking briefly in boiling water to seal in flavor and color. Aged in wooden barrels, it is syrupy and slightly sweet.īarbecue: To cook foods on a rack or a spit over hot coals.īaste: Moistening food as it cooks by spooning or brushing it with a liquid such as meat drippings, sauce, fruit juice or melted fat.īatter: An uncooked mixture that can be poured or spooned such as with cakes, pancakes and waffles. This is important since leavening begins as soon as soda is mixed with liquid.īalsamic vinegar: A dark-brown vinegar made from the juice of the white Trebbiano grape. Always mix with other dry ingredients before adding any liquid. Most common type is double-acting baking powder, which acts when mixed with liquid and again when heated.īaking soda: The main ingredient in baking powder, baking soda is also used when there is acid in a recipe. It is usually called roasting when applied to meat or poultry.īaking powder: A combination of baking soda, an acid such as cream of tartar, and a starch or flour. In Italian, it means “to the tooth."īake: Cooking food in an oven, surrounded with dry heat.
The process also incorporates air to make ingredients lighter.Īl dente: Pasta cooked until just firm. Aerate: Passing dry ingredients through a fine-mesh sifter so large pieces can be removed.
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