don't understand the cooking terms used. Sometimes even instructions on a
packet of pasta can confuse you - what does cook until "al dente" mean?
So, let's have a look at some basic cooking terms and the language used in
recipes:-
Al dente - This term is often used with pasta and literally means "to the
tooth/bite". Boil the pasta until is is tender but still has some "bite",
not soggy and falling apart. Packet pasta usually takes 5-10 minutes in
boiling water.
Baste - This term is often used when roasting chicken or cooking meat in a
marinade. You will need to regularly "baste" the meat with the juices or
sauce to keep it moist. For more details www.tailgating-recipe.com .You
can use a spoon to spoon the juices or sauce over the meat or you can use
a "baster" which is a bit like a syringe or bulb.
Beat - A term often used in cooking or baking. You may be instructed to
beat and egg - simply crack an egg into a bowl and beat (stir rapidly)
with a fork or whisk to combine the yolk and white. In cake recipes, you
may be instructed to beat the margarine and sugar together - use an
electric whisk or beater for ease.
Blanch - A recipe may call for blanching vegetable. This simply means to
plunge them into boiling water for about a minute.
Chop - self explanatory but use a good sharp knife and try to chop
vegetables etc. so that bits are uniform in size and thickness. Onions
often have to be chopped finely so chop them as small as you can.
Cream - Cake recipes often instruct you to cream the butter or margarine
with the sugar. Beat them together either with a wooden spoon or electric
mixer until they are well combined and the mixture has turned a paler
colour.
Dice - If you are instructed to dice meat or vegetables, it means that you
should chop into uniform squares.
Fillet - This word can either be used as a noun or a verb. A meat fillet
is a good quality piece of meat which has been "filleted", had the bones
removed. If a recipe asks you to fillet a piece of meat or fish, it means
you need to remove the bones. This is tricky so buy fillet meat or ask
your butcher or fishmonger to do it for you.
Fold - Cake recipes often tell you to fold in the flour after creaming the
margarine and sugar and adding eggs. For more details
www.apples-recipes.com .Add the flour a bit at a time using a metal spoon
and a figure of eight movement to "fold" the flour into the mixture while
retaining the air added by creaming or beating.
Julienne - This term is used with vegetables. Julienne carrots are carrots
which have been chopped into matchsticks or strips.
Marinate - To coat a piece of meat or fish in a sauce usually overnight or
for a few hours in the fridge. The meat will take on the flavours from the
sauce.
Pare - Remove the skin from fruit or vegetables.
Peel - Remove the skin from fruit, vegetables or prawns.
Poach - To cook in liquid. Poached eggs are cooked in boiling water and
poached fish is often cooked in hot milk.
Puree - To puree a vegetable or fruit is to blend it until it is as smooth
as baby food. Use an electric blender.
Saute - You can saute vegetables and this means to fry in hot oil over a
high heat for a short amount of time.
Season - To flavour with salt and pepper.
Simmer - This term is often used with sauces or recipes like curry or
chilli. It means to bring a sauce to boiling and then turn down to a level
where the sauce is bubbling but not boiling.
Stiff peaks - If you are instructed to beat cream or egg whites until
stiff peaks are formed, then you need to whisk or beat until the mixture
forms peaks which do not collapse and you could even turn the bowl upside
down without the mixture immediately falling out.
Stir-fry - To stir-fry is to cook meat and/or vegetables in a wok at a
high temperature. Stir-fry packs can be found in supermarkets and all you
have to do is fry them briefly in hot oil in a wok, add sauce or spices
and serve with noodles or rice.
Whisk - Use an electric whisk or a hand whisk to beat something like cream.
Hopefully these explanations will help you to feel more confident when
using recipes.
http://simple-dessert-recipes.recipesguide.us/
http://traditional-halloween-recipes.recipesguide.us/
http://quick-and-easy-strawberry-glaze-recipes.recipesguide.us/
http://swedish-dessert-recipes.recipesguide.us/
http://best-hamburger-recipes.recipesguide.us/
http://easy-corn-pudding-recipes.recipesguide.us/
http://quick-recipes-for-supper.recipesguide.us/
http://easy-pork-chop-recipes.recipesguide.us/
http://easy-shrimp-recipes.recipesguide.us/
http://finger-foods-easy-recipes.recipesguide.us/
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