Baking Soda - A leavener, also known as bicarbonate of soda, that is used in breads and cakes. Baking soda can also be used to neutralize the acidity in certain dishes
Deglaze - The process of scraping up all the frond, or browned bits, that collects in the bottom of a pan or skillet after cooking. Liquid is added to the pan and, as it heats up, the bottom is scraped with a spoon or spatula so that the residue is added back into the liquid for lots of extra flavor.
Friday, November 04th 2005
Skim - To remove an undesirable substance that forms on the top surface of a liquid, usually fat, foam or scum. This is normally done by passing a flat spoon over the surface, just underneath the substance to discard. In the case of fat, if you have the time, chill the liquid first so that the fat congeals, making it very easy to remove.
Macerate - To add liquid to food, or an ingredient, such as sugar, that causes liquid to form, in order to soften and enhance flavor after it sets for a given amount of time. Usually used in reference to fresh fruits.
Butterfly - A method of cutting meats so that it will lay flat and even. Difficult to describe without visual effects, but the meat is sliced in the center, without going all the way through, and opened to lay flat like the wings of a butterfly. In larger cuts, it is sliced in increments from middle to either side, and the flaps are opened like the pages of a book.
Beat - To mix thoroughly with a spoon, whisk or beaters until well-combined and very smooth.
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