![]() ![]() This slow cooking process both tenderizes the food by breaking down their fibers and creates a full flavored dish. They are basically cooked like ceviche in either lemon juice or vinegar depending on where you live and salted to draw some of the moisture out.īraise (BRAYZ) : A cooking method where meat or vegetables are first browned in butter and/or oil, then cooked in a covered pot in a small about of cooking liquid at low heat for a long period of time. Often used with fowl or extremely lean meats, barding bastes the meat while it is cooking, thus keeping it moist.īaste : To spoon, brush, or squirt a liquid ( meat drippings, stock, barbecue sauce, melted butter) on food while it cooks to prevent drying out and to add flavorīoquerones (bo-keh-ROAN-es) – also know as white anchovies in the United States and gavros in Greece, boquerones are fresh cured anchovies. Her description of al dente is at the end of my post for Pasta e Fagioli.īard : To tie some type of fat (bacon or fatback) around what you are cooking to prevent it from drying out while roasting. Lola is a wonderful home cook from Italy and knows what she is talking about. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center.įor a great explanation of how al dente pasta should feel and taste, I direct you to read my friend Lola's explanation. This is why they call it "all purpose:" it is good to use in a variety of baked goods.Īl dente (al-Den-tay) : In Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. ![]() ![]() The manufacturers blend the flour so that there is enough gluten in it to make a reasonable (often excellent) loaf of bread but not so much that you will end up with a chewy birthday cake. With a higher startch content than most of rices, properly cooked Arborio rice is creamy but firm and chewy.Īll Purpose Flour : A blend of high and low protein flours. Here are some cooking terms that you will find in every cookbook but may not be familiar with:Īrborio rice : A short-grain, stubby type of rice originally from Italy and named after a town in the Po Valley. Culinary Terms Every Novice Should Know.but might not A-D - E-I - J-M - N-Q - R-U - V-Z ![]()
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