2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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.
Blanching follows. Personally, I use this term quite often in my recipes. This process is applied mainly with vegetables, which are immersed in boiling water for no more than ten seconds, then immediately washed under running, cold water.
The next term I will pay attention to is glazing. Meats, pastries or cakes are used. Represents pouring glaze on the listed products to give a finished look and taste. The glazes are usually sweet.
When we fry meat and want to use the leftovers that have stuck to the bottom, we fill them with wine, broth or cognac. This process is called degassing.
Soups are of two types - clear and built-up. Construction is a process in which eggs are beaten with yoghurt, yoghurt, eggs and flour, fresh milk or milk with eggs, taken from the broth and mixed with the construction. This equalizes the temperatures and the mixture can be added to the soup.
Spreading is a process in which it is boiled without boiling at a temperature of 70-80 degrees. Used for fish, some delicate meats and some vegetables. In a bowl, boil water with aromatic spices and vegetables and as soon as it boils, remove from the heat. Put the product you want to spread in the liquid and let it stand for 15-20 minutes.
I guess almost everyone knows what sabotaging is, but for those who don't know, I'll explain. It is a quick frying in a little fat. We all love sauteed potatoes, right?
Filleting is a process in which the fillet is separated from the bone with a very sharp knife. Reduction is a process in which liquids or sauces are thickened by cooking, as a result of which their taste and aroma change.
For those who do not know what stuffing is, I will now explain. It is a filling of products with finely chopped vegetables and spices. Usually whole meats and vegetables are stuffed - poultry, eggplants, shoulders, eggs and others.
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Commonly Used Culinary Terms That Are Good To Be Familiar With
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.
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.
Basic Cooking Terms You Need To Know
- Aspic - a fir-like mass obtained from a strong broth with the addition of gelatin. - Beefsteak - a thick slice of fillet meat, cut crosswise. Fry or grill. - Béchamel - light milk sauce made from butter, flour and milk. - Blanching - products such as vegetables, fruits, fish, etc.
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