Monday, August 13, 2007

Cooking terms

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frankly, I am a beginner in cooking area, so when I read a recipe in english, it has a terms that I found very confusing, so here some terms that I've found with the definition. so you don't have to through the same confusion as I do.

Al denteIn Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center.

This is when you baste meat with a sauce or marinade as it cooks. Roast lamb or chicken will benefit from being basted with the juices in the pan during cooking, in order to keep the meat moist.

I guess this has something todo with cubus, and I am right. This is when you chop ingredients into neat cubes.

A sauce (marinade) is made and meat or fish are left to soak up the juices before cooking. Depending on the recipe, the food might be left to marinate for anything from a few minutes to overnight. It's always kept in the fridge.

From the French word for "melt", the term could refer to food cooked in a communal pot at the table or to finely chopped veggies that have been slowly cooked to a pulp and used as a garnish.

sauce Developed in India by the British, this dark, spicy sauce got its name from the city where it was first bottled...Worcester, England. Used to season meats, gravies, and soups, the recipe includes soy sauce, onions, molasses, lime, anchovies, vinegar, garlic, tamarind, as well as other spices.


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