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Cooking term dredge2/24/2024 Usually referring to chicken or fish, to fillet is to slice away from the bones. You can either roll or pull the wet ingredient through the dry ingredients to cover evenly.įillet – This is either a boneless piece of meat, or the process of preparing a section of meat. The actual quantity of a dollop is contested, but generally it’s around a tablespoon.ĭredge – This technique is used to coat wet foods with dry ingredients prior to cooking. ![]() This is normally used for foods such as sour cream, whipped cream, sauces, jams, and is often placed on top of a dish when serving. It is generally equivalent to 1/16 th of a teaspoon.ĭollop – Also a measurement term, a dollop is a small amount of an ingredient, served in a round shape. This is different from baking because it uses direct intense heat and often is used for meat and fish.Ĭaramelize – This term traditionally applied to sugar however you can caramelize lots of things! It essentially means to heat slowly until the color changes to a golden or a dark brown.ĭash – This a measurement term for a very small amount of an ingredient. This term comes from Italian “to the tooth.”īaste – To moisten food while cooking to prevent drying.īraise – To first cook by browning and then cooking slowly in a closed container at a lower temperature.īroil – A technique that uses the dry heat of the oven. This term is often used for pasta but can also be used for vegetables. Getting to know these terms can help new recipes run smoothly and make cooking more enjoyable! We've compiled a list here of some of the most common words for a quick reference:Īl Dente – To cook until just firm. You may encounter a number of these even in the most basic of recipes. ![]() If you're a new chef you may have noticed that the culinary world has its own set of terms and definitions.
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