2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Blanching
The products are placed for a short time in boiling water, which is usually salted. This method of heat treatment is used to make it easier to peel some fruits and vegetables. A number of products are frozen in the same way, and in some cases vinegar or fat can be added to the water, depending on what we are trying to achieve.
Glazing
In this case, the products are poured so as to obtain a kind of glaze. Do not think that it is only about sweets. Meats, fruits and vegetables can also be successfully glazed.
Deglassing
This term has entered the Bulgarian culinary dictionary relatively recently. It indicates the method of using the residues adhering to the vessel. The degassing is usually done with cognac, wine or broth and aims to obtain a liquid to be used for the sauce.
Larding
This means stabbing a product with a knife so that holes are made in which other products can be inserted. It is usually meat that is larded and stuffed with slices of garlic, onion, carrot, celery, pickles and more. Often the dried meat is larded with bacon or fatter bacon.
Water bath
This is a vessel with water in which another vessel is placed for the purpose of boiling or melting. In this way, many creams are prepared, as well as the world-famous caramel cream.
Construction
It is usually used in the preparation of soups in order to obtain density. Eggs, fresh or yoghurt and / or flour are used for construction.
Passing
Everyone would guess that this is done with a blender, but if you do not have one, you can grind the necessary products through a sieve.
Cutting
This can easily be called a kind of art in terms of cutting the meat, because after it is cut, it must be in beautiful pieces or simply put - as if it were cut under a mold.
Sauteing
Everyone has heard of appetizing sauteed potatoes, but in fact sautéing is a type of technique in which the products are fried for a short time in very little fat.
Spreading
Cooking a product in water or other liquid without boiling at a temperature of about 70 - 80 ° C. This method of culinary processing is used for cooking fish with delicate and tender meat, eggs and some vegetables. Boil water with aromatic spices and vegetables. Remove the pan from the heat and immerse the product in the resulting broth. It stays for 15 - 25 minutes.
Filleting
This is the separation of the fillet from the bones of fish, chicken, pork, beef.
Reduction
A method of thickening liquids and sauces that enhances their aroma. Cooking should be shortened to preserve the characteristic aroma.
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Frequently Used Terms In Cooking
I know that most of us know what all the terms I will explain here mean, but there are others who do not understand some of the terms written in our recipes. This article is addressed to novice cooks. So, let's start with the larding of meat - this is a process in which small incisions are made in the meat with a knife and various spices and bacon are added to them, which protects it from drying out.
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The Most Important Culinary Terms
Every chef should be aware of the meaning of the most important culinary terms. This way you will prepare the food quickly without wasting time searching for the meanings of the terms. Blanching - culinary processing of the products in boiling water, where they stay for no more than a few minutes, without allowing them to be boiled.
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