Ribbon - Used in reference to beating a mixture, usually egg yolks and sugar, until it is thick enough to form a ribbon. Lift the beaters out of the bowl and let the excess mixture drip down into the bowl. When it forms a ribbon shape on top of the mixture in the bowl, it is ready.
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.
Drippings - The juices and fat that is collected from the pan of cooked foods.
Simmer - To cook gently just below the boiling point. If the food starts boiling, the heat is too high and should be reduced.
Braise - A method of cooking that involves browning meat or vegetables in oil or butter first, then slowly cooking the food in a small amount of liquid.
Buttermilk - A sour milk that is made by adding microorganisms to whole milk.
Grate - To rub foods, such as cheeses, vegetables, citrus skins, spices or chocolate, against a grater. Alternately, you can use a processor or mixer blade. Size of grate is dependent upon recipe and/or taste.
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