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Baste
Using a spoon, brush, baster or ladle, most of the time
this method is used with meat recipes, and the natural
juices from it as it cooks. This helps in keeping the
food moist as it cooks |
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Braise
To cook over a low heat in a tightly covered pan using
a small amount of fat, adding a small amount of water
or other liquid as neccessary during the cooking process. |
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Broiling
Broiling is much like grilling, cooking the meat at a
very high heat level. However, in broiling, the heat source
is above the meat whereas in grilling the heat source
is below, as in a BBQ or grillade |
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Deglaze
After food (usually meat) has been sauteed and the food
and excess fat removed from the pan, deglazing is done
by heating a small amount of liquid in the pan and stirring
to loosen browned bits of food on the bottom. The liquid
most often used is wine or stock. The resultant mixture
often becomes a base for a sauce to accompany the food
cooked in the pan. |
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Pan-broil
To cook in an uncovered pan and removing fat as it accumulates
from the cooking meat, in contrast to pan-frying. |
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Pan-fry
To fry in an uncovered pan in the fat that accumulates
from the cooking meat. |
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Reduce
To boil a liquid (stock, wine, or sauce mixture) rapidly
until the volume is reduced by evaporation, thereby thickening
the consistency and intensifying the flavor. |
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Roast
To cook in an oven, uncovered and without water. |
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Sauté
To sauté is to pan-fry foods that are cut small,
in shallow fat, turning frequently. |
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Sear
To sear is to brown the surface of meat quickly by exposing
it to a high temperature during the first few minutes
of cooking. Since this action is designed to seal in the
juices if you pick your meat out of the pan with a fork
all your efforts will be wasted, use your tongs. |
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Index |
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