BLANCH To dip food briefly into boiling water.This helps looses skin for tomatoes and peaches for easy peeling.
BRAISE To cook slowly with a small amount of liquid in a tightly covered pan.
DEGLAZE To create a complex,flavorful sauce by poring liquid into a pan in which meat has been sauteed or roasted in order to absorb the essence and caramelized bits left in the pan.First saute meat in a heavy skillet then remove meat from skillet and add wine or broth.Bring to a boil over high heat scraping the bottom of the skillet.You can add cream,butter or herbs for richer flavor. ( see saute)
DREDGE To coat food lightly with a dry ingredient like flour or breadcrumbs.
EMULSIFY To bind liquids such as oil and vinegar together that don't normally blend well together.
Add one liquid,usually the oil,to the other liquid in a slow steady stream while blending,you can use a food possessor for this.
PARBOIL To partially cook in boiling water before final cooking on a grill or in oven.
RENDER To melt fat away from surrounding meat.Example this happens when you cook bacon slowly and the fat gets crispy.
SAUTE To cook or brown food lightly over fairly high heat in a small amount of fat in a skillet.
SIMMER To cook gently at a temperature just below the boiling point.
TEMPER To heat food gently before adding into a hot mixture so it doesn't curdle.Example: Temper beaten eggs by adding one fourth of a hot mixture to eggs to raise the temperature,then stir back into the hot mixture.
Tsp. Means Teaspoon
Tbs. Means Tablespoon
EVOO Means Extra Virgin Olive Oil
A dash is like a sprinkle a sprinkle is like a dash..lol
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