Learn how to use some Cooking Terms



 
What make a woman expensive in the home are her cooking approaches. A woman who can cook well, who can use the cooking terms accordingly is a goddess to her honey. SHONG’S BLOG has provided some cooking terms for the ladies, women and the men who are good in the game. Read below and know how to use the terms.
Boil: To heat a liquid until bubbles break on the surface or to cook in boiling water.
Broil: To use direct heat to cook.
Coat: To cover entire surface with a mixture such as flour or bread crumbs.
Core: Using a sharp knife, remove the core/seeds of a fruit.
Cream: To stir one or more foods until they are soft.
Crisp-tender: Describes the "doneness" of vegetables when they are cooked only until tender and remain slightly crisp in texture.
Cut in: To mix fat into dry ingredients using a pastry blender, fork, or two knives, with as little blending as possible until fat is in small pieces.
Dice: To cut into small, square-shaped pieces.
Drain: To put food and liquid into a strainer (or colander), or to pour liquid out of a pot by keeping the lid slightly away from the edge of the pan and pouring away from you.
Flute: To pinch the edges of dough such as on a pie crust.
Fold: To mix by turning over and over.
Fork-tender: Describes the "doneness" of a food when a fork can easily penetrate the food.
Knead: To mix by "pushing" and by folding.
Marinate: To allow food to soak in liquid to increase flavor and tenderness.
Mince: To cut or chop food into small pieces.
Mix: To combine ingredients using a fork or spoon.
Oil: To apply a thin layer of vegetable oil on a dish or pan. Vegetable spray may be used instead.
Sauté: To cook in a small amount of fat or water.
Scald: To heat milk until bubbles appear (bubbles should not be "breaking" on the surface).
Shred: To rub foods against a grater to divide into small pieces.
Simmer: To cook at a temperature that is just below the boiling point. Bubbles form slowly but do not reach the surface.
Steam: To cook over boiling water.
Stir-fry: A method of cooking in which vegetables are fried quickly to a crisp-tender state while stirring constantly.
Stock: Water in which vegetables or meat has been cooked; Stock water should be stored in the refrigerator.
 

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