Vuoi preparare una ricetta ma la trovi solo in inglese? Niente paura, con questo piccolo glossario potrai cucinare piatti deliziosi alla perfezione. Delicious!
BAKE:
To cook by dry heat, usually in the oven.
BATTER:
A mixture containing flour and liquid, thin enough to pour.
BEAT:
To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.
BLEND:
To incorporate two or more ingredients thoroughly.
BOIL:
To heat a liquid until bubbles break continually on the surface.
CHOP:
To cut solids into pieces with a sharp knife or other chopping device.
DICE:
To cut food in small cubes of uniform size and shape.
DRIZZLE:
To sprinkle drops of liquid lightly over food in a casual manner.
FRY:
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.
GARNISH:
To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.
GRATE:
To rub on a grater that separates the food in various sizes of bits or shreds.
LUKEWARM:
Neither cool nor warm; approximately body temperature.
MINCE:
To cut or chop food into extremely small pieces.
PEEL:
To remove the peels from vegetables or fruits.
POACH:
To cook very gently in hot liquid kept just below the boiling point.
ROAST:
To cook by dry heat in an oven.
SIMMER:
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
STEW:
To simmer slowly in a small amount of liquid for a long time.[/vc_column_text][/vc_column][/vc_row]
