To scatter small bits of a substance, usually fat, on top of a food.Ī mixture of flour, liquid, leaven, and seasoning, of a consistency that can be rolled or kneaded. To cause a dry substance, usually sugar or salt, to pass into a liquid.
To heat liquid to a temperature just below boiling point to heat milk until a "skin" forms or pour boiling water over food or untensil. To remove the bones from fish, poultry, or meat. To distribute shortening or table fats in dry ingredients by chopping with a pastry blender or two knives until the fat is in tiny particles. To make a mixture soft and smooth by rubbing or beating it with a spoon, fork, wooden paddle, rotary beater, or electric mixer. To let food stand at room temperature until it doesn't feel warm. To heat sugar or foods containing sugars until a syrup of brown color and caramel flavor develops. To spread the sureface of food with butter, oil, egg, or other substances, using a small piece of paper tower or pastry brush. To coat with fine crumbs, often dipping alternately in beaten egg and milk. To cook in a small amount of water ina covered container. To cook in liquid that is bubbling and steaming. To fasten with wooden or mental pins, usually done to keep meat or poultry in desired shape during cooking. To dip foods briefly (1to 5 minutes) in boiling water and immerse immediately in cold water, in order to lossen the skin of fruits and vegetables it is also used to stop the action of enzymes in preparing some foods for freezing or canning. To put ait into a mixture by whipping it with a spoon or fork so that the air is carried to the top and back down, over and over agian. To spoon pan drippigns, water, or sauce over food while roasting it.Ī mixture of flour, liquids, and other ingredients, thin enough to drop from a spoon example: pancakes. To roast slowly on a spit or rack usually basting with a highly seasoned sauce also used to describe foods cooked by other methods in such a sauce.
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