Bread - The process of adding a coating to foods, usually for frying or baking. The food is usually first dipped in flour, then a mixture of egg and water, and finally very fine bread crumbs, corn meal or cracker crumbs. It's a good idea to let the coated food refrigerate for at least 30 minutes before frying to ensure that the coating will stick.
Marinate - To add liquid or dry ingredients to food that enhance flavor and/or tenderize after it sets for a given amount of time. Usually used in reference to meats and vegetables. Liquid marinades often include an acid, such as vinegar, wine or citrus juice, mixed with herbs, spices and oil. Dry marinades are usually in the form of spice and herb rubs.
Pinch - As much of an ingredient that can be held between the thumb and forefinger. A very small, approximate amount.
Drippings - The juices and fat that is collected from the pan of cooked foods.
Pad Thai - A dish from Thailand that is made with rice noodles, tofu, eggs, chiles, garlic, bean sprouts, fish sauce, and peanuts.
Jambalaya - A Creole dish that is made with rice, tomatoes, onions, and meat.
Grind - To process foods finely in a grinder, processor or with 2 knives (in a drum roll fashion). Some examples are ground beef for hamburgers or ground pork for sausage, but there are preparations other than meats. The advantage of grinding your own is that you can control the texture (from fine to coarse), fat, seasonings and, if it is a concern, bacteria that can form in excessively or improperly handled processed foods. By the same token, be certain you know how to handle the foods safely while grinding.
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