- Industrie: Culinary arts; Garden; Home
- Number of terms: 4206
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Method of slowly cooking food in a covered grill over a spot where there are no coals. Usually the food is placed on the rack over a drip pan, with coals arranged around the pan.
Industry:Culinary arts
A popular Cajun cooking method in which seasoned fish or other foods are cooked over high heat in a super-heated heavy skillet until charred, resulting in a crisp, spicy crust. At home, this is best done outdoors because of the large amount of smoke produced.
Industry:Culinary arts
Prominent in Greek, Turkish, and Near Eastern dishes, phyllo consists of tissue-thin sheets of dough that, when layered and baked, results in a delicate, flaky pastry. The word phyllo (sometimes spelled filo) is Greek for "leaf. " Although phyllo can be made at home, a frozen commercial product is available and much handier to use. Allow frozen phyllo dough to thaw while it is still wrapped; once unwrapped, sheets of phyllo dough quickly dry out and become unusable. To preserve sheets of phyllo, keep the stack covered with plastic wrap while you prepare your recipe. Rewrap any remaining sheets and return them to the freezer.
Industry:Culinary arts
To force a semisoft food, such as whipped cream or frosting, through a pastry bag to decorate food.
Industry:Culinary arts
Pasteurized dried egg whites can be used where egg whites are needed; follow package directions for reconstituting them. Unlike raw egg whites, which must be thoroughly cooked before serving to kill harmful bacteria, pasteurized dried egg whites can be used in recipes that do not call for egg whites to be thoroughly cooked. Keep in mind that meringue powder may not be substituted, as it has added sugar and starch. Find dried egg whites in powdered form in the baking aisle of many supermarkets and through mail-order sources.
Industry:Culinary arts
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic. This is an essential step in developing the gluten in many yeast breads.
Industry:Culinary arts
A condiment often used in Indian cuisine that's made of chopped fruit (mango is a classic), vegetables, and spices enlivened by hot peppers, fresh ginger, or vinegar.
Industry:Culinary arts
To add enough liquid to a dry ingredient or mixture to make it damp but not runny.
Industry:Culinary arts
Sometimes called drawn butter, clarified butter is best known as a dipping sauce for seafood. It is butter that has had the milk solids removed. Because clarified butter can be heated to high temperatures without burning, it's also used for quickly browning meats. To clarify butter, melt the butter over low heat in a heavy saucepan without stirring. Skim off foam, if necessary. You will see a clear, oily layer on top of a milky layer. Slowly pour the clear liquid into a dish, leaving the milky layer in the pan. The clear liquid is the clarified butter; discard the milky liquid. Store clarified butter in the refrigerator up to 1 month.
Industry:Culinary arts
