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A mixture of liquids, one being a fat or oil and the other being water based so that tiny globules of one are suspended in the other. This may involve the use of stabilizers, such as egg or mustard. Emulsions may be temporary or permanent. |
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To remove the bones from meat or fish for cooking. |
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To ignite a sauce or other liquid so that it flames. |
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To create a decorative scalloped or undulating edge on a piecrust or other pastry. |
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A method of gently mixing ingredients-usually delicate or whipped ingredients that cannot withstand stirring or beating. To fold, use a rubber spatula to cut down through the mixture, move across the bottom of the bowl, and come back up, folding some of the mixture from the bottom over close to the surface. |
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To cook food in hot cooking oil, usually until a crisp brown crust forms. |