It can be very frustrating when you try to follow a recipe, but you do not understand the cooking terms used. Can sometimes even instructions on a packet of noodles you - confuse what to cook until al dente "mean? So let's take a look at some basic cooking terms and the language used in recipes: --
Al dente - This term is often associated with pasta and literally means "on the tooth to bite /" is used. Cook until the pasta is tender but still a little "bite", not moist and falling apart. PacketPasta usually takes 5-10 minutes in boiling water.
Baste - This term is often used when roasting chicken and stir to cook the meat in a marinade. You need regular watering "the meat with the juice or sauce to make it moist. You can use a spoon to the juices and spoon sauce over the meat or you can use a "Baster," which is a bit like a syringe or bulb used.
Beat - A term often used in cooking or baking. You may be instructed to propose and to give eggs - just an egg in a bowl and stir to beat (quickly be combined) with a fork or a whisk egg yolk and white. In cake recipes, you may be asked to beat the margarine and sugar together - to facilitate the use of an electric whisk or beater to.
Blanch - A recipe may call for blanching vegetables. This simply means that they dip in boiling water for about one minutes.
Chop - self explanatory, but with a good sharp knife, trying, vegetables, etc., so that bits are uniform in size and thickness chop. Bulbs often have to chop it finely choppedthem as small as possible.
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 mixed and the mixture has turned a lighter color.
Dice - If you are instructed to dice meat or vegetables, it means that you should cut them into uniform squares.
Filet - This word can be used either as a noun or a verb. A fillet of meat has a good piece of meatfilleted ", had removed the bones. If a recipe asks you to a piece of meat or fish fillet, it means you need to remove the bones. This is tricky to buy, then fillet meat or ask your butcher or fishmonger to do it for you.
Fold - Cake recipes often tell themselves, fold the flour after creaming Add margarine and sugar and eggs. Add the flour a little at a time with a metal spoon and a figure of eight movement "fold" the flour into the mixture, while retaining the air added by creaming orbeating.
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 a vegetable or fruit puree is, until as smooth as baby food mix. Use an electric mixer.
Saute - you can roast vegetables, and that means in hot oil over high heat for a short time.
Season - To season with salt and pepper.
Simmer - This term is often used with sauces or recipes like curry or chili. It means to make a sauce to a boil and then to a level where the saucesprays, but not cook.
Stiff - If you propose to rely, cream or egg whites are stiff trained, then you need to whisk or beat until mixture forms peaks that do not collapse, and could be again the bowl upside down without the mixture immediately falling out.
Stir-fry - To stir fry, for beef and / or vegetables to cook in a wok at high temperature. Stir-fry packs can be found in supermarkets and everything you need to do is fry them briefly in hot oil in aWok, add sauce or spices and serve with noodles or rice.
Whisk - suggest you use an electric whisk or a hand whisk, something like cream.
I hope these explanations will help you feel more secure if you recipes.
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