![]() ![]() Blanching is also helpful in removing skins from tomatoes or peaches. ![]() Blanching is sometimes necessary before freezing fruits or vegetables for better quality products when they are thawed. ![]() Quickly immersing vegetables or fruit into boiling water for 1 to 2 minutes then into cold water to stop the cooking process. Stirring thoroughly and vigorously with a wire whisk, spoon, hand-beater or electric mixer to incorporate air into food. Basting adds flavour and prevents surfaces of food from drying out. When meat is cooked uncovered it is generally referred to as roasting.īrushing food with liquid such as melted fat, meat drippings, fruit juice, sauce, marinade, or water during cooking to moisten. It means to cook until tender but still slightly firm.Ĭooking in an oven or oven-type appliance. When just starting out, never be afraid to take a cooking class! I know there are plenty of funny cooking stories out there.This term is usually used in cooking pasta. I just use a spoon and scoop out as much as the spoon will hold and use that as a dollop. A dollop is often used when referring to whipped cream, sour cream, mayonnaise, and things such as that. July 25, By definition, a dollop is “a large lump or portion of a solid matter” and “a small quantity or splash of a liquid”. What is a mousse? What is a souffle? Thanks! I have a couple of questions on cooking terms. Mousse recipes are creamy, rich desserts with a robust flavor. More often than not, mousse is considered a dessert. Mousse is also a light, airy food made with eggs. It comes from the French verb souffler, meaning “to blow up" or "puff up". July 25, A soufflé is a light, fluffy, dish made from egg yolk and egg whites, along with other ingredients. How Do I Choose the Best Kitchen Twine?.What Are the Best Tips for Canning Butter?.What Are the Different Types of Slow Cooker Desserts?. ![]()
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