Tagged: cooking technique

rendering fat

Render

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,...

butterfly technique

Butterfly

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

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...

scoring meat

Score

Score, ScoringTo cut narrow slits, often in a diamond pattern, through the outer surface of a food to decorate it, tenderize it, help it absorb flavor, or allow fat to drain as it cooks....

A Brunoise Cut Ham

Brunoise

BrunoiseBrunoise is a French cooking term meaning to cut a vegetable into small cubes of precise and uniform measurement. It is the secondary cut, made off of the julienne cut.Definition of Brunoise

A Julienne Cut

Julienne

JulienneRefers to cutting food(s) into thin strips, roughly (but not carved in stone) the size of a match stick. If you order a Julienne salad, the ingredients are not the size of a match...

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