Tagged: cooking definitions

rendering fat


The Culinary Dictionary Word Of The Day Render / Rendering A culinary term for melting and clarifying hard animal fat for cooking purposes. Rendering can be done by two methods: dry heat or wet...

cut in butter technique

Cut In

Cut In, to Cut InTo work a solid fat, such as shortening, butter, or margarine, into dry ingredients i.e. flour. This is usually done with a pastry blender, two knives in a crisscross fashion,...

drawn fish


DrawnA term referring to a whole fish, with or without scales, that has had its internal organs removed. The term “drawn butter” refers to clarified butter.

butterfly technique


ButterflyTo split food, such as shrimp or pork chops, through the middle without completely separating the halves. Opened flat, the split halves resemble the wings of a butterfly.Definition of Butterfly

fresh wasabi


WasabiSometimes referred to as Japanese horseradish, although they are two totally different plants. Wasabi is generally used as a sauce that makes sushi or other foods more flavorful by adding spice. Like blow the...

waffle cut


Waffle / Waffle CutA crisp, pancake-like batter product that is cooked in a specialized iron that gives the finished product a textured pattern, usually a grid.  Also a special vegetable cut which produces a...

australian vegemite


VegemiteMade popular in North America from the Australian Band “Men at Work”, is one of several yeast extract spreads sold in Australia.  It is made from leftover brewers’ yeast extract (a by-product of beer...

oil extracts

Extracted Oils

Extracted OilsProducts based on the aromatic essential oils of plant materials that are distilled by various means. In extracts, the highly concentrated oils are usually suspended in alcohol to make them easier to combine...

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