Food Preparation and CookingTerms (Part 8)

February 12, 2010 by MAC
Filed under Cooking Terms, Ingredients, Martha A Cheves, PA, Recipes, Stir Laugh Repeat, cookbooks, cooking, cooking tips, food, ham, meat, pie, render, score, skillet, skim, steep, ve

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Reduce – To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid. Render – To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking. Roast – To cook food in an open pan in the oven, with no added liquid. Rolling Boil – A very fast boil that doesn’t slow when stirred. Sauté – To cook quickly in a pan on top of the stove until the food is browned. Score – To cut shallow slashes unto ham or other foods, to allow excess fat to drain, or to help tenderize. Sear – To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove. Shred – To cut food into narrow strips. A grater or food processor may be used to shred. Sift – To pass dry ingredients through a mesh sifter. It incorporates air which makes food lighter. Simmer – To cook liquid at about 185 degrees or just below boil. Tiny bubbles will barely begin to break the surface. Skim – To remove a substance from the surface of a liquid. Sliver – To cut a food into thin strips or pieces. Steep – To soak in order to extract flavor or soften. Strain – To pour liquid through a strainer or colander to remove solid particles.

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Food Preparation and CookingTerms (Part