Hot Cooker
Home Cooking Made Easy
Cooking Terms Page 2
Glaze
To coat with a smooth mixture to give food a glossy look.
Grate
To rub food against an appliance that cuts it into fine shreds or forms
small particles. Often used with cheeses and rinds of citrus fruits.
Grill
To cook on a rack over hot coals or other direct heat source that
simulates coals.
Grind
To reduce a food to fine particles using a mortar and pestle, blender or
food processor.
Infuse
To steep or heat gently to extract flavor. For example to put a vanilla
pod into sugar infuses the sugar with vanilla flavor.
Julienne
To cut meat, vegetables or fruit into long, very thin strips.
Knead
To manipulate dough in order to develop the gluten. This is done using a pressing motion with folding and stretching
For yeast breads: Fold the dough toward you, then push the dough away using the heel of your hand. Rotate the ball of dough 1/4 turn and repeat the action. Continue this motion for several minutes until the dough becomes more elastic or as long as your recipe states. Kneading biscuit dough is done more gently and for less time.
Knock Down or Punch Down
To punch or knead the air out of risen dough so that is resumes the volume it had before rising.
Marinate
To let food stand in seasonings that include at least one wet ingredient to tenderize and increase the flavor.
Mince
To cut or chop food into very small pieces.
Mix
To combine ingredients until all ingredients are evenly distributed.
Video Demonstration
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