Usually cooled in the refrigerator so that fat hardens and is easily removed. To remove fat from the surface of stews, soups, or stock. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce. To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. Butter and sugar are often creamed together, making a smooth, soft paste. To soften a fat, especially butter, by beating it at room temperature. To separate and remove solids from a liquid, thus making it clear.
To cut solids into pieces with a sharp knife or other chopping device. To heat sugar in order to turn it brown and give it a special taste. To cook on a grill under strong, direct heat. To heat a liquid until bubbles break continually on the surface. To incorporate two or more ingredients thoroughly. To immerse in rapidly boiling water and allow to cook slightly. To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.Ī mixture containing flour and liquid, thin enough to pour. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce. Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. To cook by dry heat, usually in the oven. Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite. So when I see the word baste in a recipe I know it means to prevent a dish from drying. Since is English is my second language I find this cooking dictionary very helpful.
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