![]() ![]() Quickly immersing vegetables or fruit into boiling water for 1 to 2 minutes then into cold water to stop the cooking process. ![]() ![]() Blanching is sometimes necessary before freezing fruits or vegetables for better quality products when they are thawed. Blanching is also helpful in removing skins from tomatoes or peaches. Mixing two or more ingredients together thoroughly. Blending may be done by hand or with a spoon, or low speeds of a blender or electric mixer.Ĭooking in liquid that is at boiling temperature. When a liquid is at a boil (212º F at sea level for water) bubbles will rise and continuously break the surface.īrowning meat or poultry in a small amount of liquid or fat, then cooking, tightly covered, over low heat for a long time. Braising meat develops flavours in the browning process. A good cooking method for less tender cuts of meat.Ĭoating a food with bread crumbs, cracker crumbs, or other food prior to cooking. Typically, the food is moistened with beaten egg or other liquid first. Good for sautéing or frying.Ĭooking meat (or other food) directly under (as in a gas or electric oven) or over the heat source (as on a grill). Moisture is held in the food by the high cooking temperatures which quickly "seal in" flavour. (Additional cooking may be required to thoroughly cook food.) This cooking method is ideal for tender cuts of meat.Ĭooking food in a small amount of fat over moderate or high heat until the surface is browned. Heating sugar or foods containing sugar over moderate heat with constant stirring to develop a brown colour. This browning process contributes to the flavour of foods.Ĭutting food into small pieces with a knife, chopper, or other sharp tool, blender, or food processor.Ĭovering a food with, or dipping it into, an ingredient such as flour or sauce. To cover with a thin layer of flour, sugar, nuts, crumbs, seeds, or spices. ![]()
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