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Definitions (55)
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al dente
Food that is cooked until it is ‘firm to the bite’. This is most commonly used to describe how pasta should be cooked.
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dropping consistency
The consistency of cake batter when the mixture drops off the spoon with some reluctance.
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whisk
To beat with a wire whisk until thick or frothy.
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au gratin
Recipes that are browned in the oven, or under a grill. Often refers to dishes that use a sauce and are topped with breadcrumbs and/or cheese.
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baste
To spoon juices over food that is being roasted or baked to prevent it from drying out and to glaze the surface – commonly meat, or baked fruit.
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bind
To add eggs, cream or liquid to a recipe to make the other ingredients hold together
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blanch
To plunge food (usually vegetables) into boiling water briefly. The food is then removed and placed into cold water to stop the cooking process. This is often to help loosen their skins or to par-cook [..]
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bouquet garni
Herbs, usually parley, thyme and bay leaf tied together (or contained in a small muslin bag) added to soups and stews and removed before serving.
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braise
To cook slowly in a very small amount of liquid in a dish with a tightly sealed lid.
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capers
Small green flower buds of a Mediterranean plant which are preserved in salt or vinegar and used to give a sharp burst of flavour in dishes.
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