Poach: To cook food gently in liquid just below the boiling point. Pinch: The smallest amount of a spice or dried herb you can hold between thumb and index finger. Often used to prepare an ingredient that will be used later in a quick-cooking method, like stir-fry, so that all ingredients will be fully cooked in the same amount of time. Parboil: To partially cook a food in boiling or simmering liquid similar to blanching, but cooking time is longer. Often used to describe garlic preparation. Mince: To cut food into very small pieces in which uniform size is not a concern. Macerate: To soak food in liquid, often alcohol. Fine julienne is even smaller (1/16-by-1/16-by-2-inch slivers).
Julienne: To cut food into matchstick-like pieces (-1/8-by–1/8-by-2-inch pieces). Often used to describe incorporating beaten egg whites into a cake batter. The bowl is turned a quarter turn and the down-across-up-and-over motion is repeated. The technique involves using a rubber spatula to cut down through the two mixtures, across the bottom of the bowl and up the side. The light ingredients are placed on top of the heavier ones in a large bowl. Cream: To mix together softened fat and sugar to incorporate air often the first step in baking recipes.ĭeglaze: After food has been cooked in a pan, the food is removed and a small amount of liquid - usually wine or stock - is added and stirred to loosen any browned bits on the bottom of the pan the resulting liquid is often the basis for a sauce.ĭice: To cut vegetable into square pieces measurements range from small dice ( 1/4-by- 1/4-inch square) to medium ( 1/2-by- 1/2-inch square) to large (-3/4-by–3/4-inch square).ĭredge: To coat a food with flour or finely ground crumbs, often before sauteing or frying.įold: To incorporate light, airy ingredients into heavier ingredients.
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