Recipes that are browned in the oven or under a grill. Often refers to dishes that use a sauce and are topped with breadcrumbs and/or cheese.
To immerse fruit or vegetables in boiling water briefly to stop enzyme action before cooling down and freezing.
To spoon melted fat or other liquid over meat while it is cooked in the oven to keep it moist.
To blend a mixture until smooth using a wooden spoon and a rapid circular movement to introduce air.
Adding liquid like eggs cream or melted butter to dry ingredients to hold ingredients together to form a dough.
To combine ingredients until smooth either by hand electric blender or food processor.
To cook in liquid over a high heat where large bubbles rise to the surface and burst
To brown onions or any other ingredients in a little oil or butter over moderate heat.
Is the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust.
To crush and smash garlic or ginger to release its flavour.
To refrigerate until ice cold
To cut roughly into pieces
When fresh milk cream or yoghurt separates into solids and liquids due to over-heating or when adding eggs to quickly to a mixture.
To mix solid shortening with dry ingredients for baking using two knives or a spatula; when making scones and pastries to mix in liquid in the same way.
When the consistency of a mixture is neither stiff nor runny; slowly falls from the spoon.
A mixture of oil and liquid (such as vinegar) which does not separate on standing.
To mix ingredients lightly and gradually to incorporate air using the figure formation (lifting and turning) using a metal spoon or spatula
Affects frozen items which are spoiled due to being unprotected for too long
The Indian name for clarified butter; ghee is put butterfat.
To brush with syrup or egg before or while baking to give a shine to meat breads or pastries.
This is formed from protein in flour when mixed with water.
This is made from ground chickpeas pale yellow in colour and powdery in texture with an earthy flavour.
Egg whites and sugar whisked together until stiff peaks are formed
To cook gently in water or milk just below boiling point.
To set aside dough in a warm place allowing raising agent (such as yeast) to expand the dough to double its size
To mash and sieve or liquidize food especially fruit and vegetables until it has a smooth and thick liquid consistency.
Flour stirred into melted butter used for thickening soups and sauces. It may be white or brown
To mix butter/margarine or oil and flour together with the fingertips until the mixture resembles breadcrumbs.
To brown the surface of meat quickly over a high heat to seal in the juices.
To add salt and spices to a dish.