June 15th, 2010
09:45 AM ET
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dust, duster
Category: Technique
Definition: To evenly coat a dish with powder. A duster is a tool used to dust, generally a container with holes on the bottom and a squeeze handle that sweeps the powder over the holes

Filed under: Definition • Eatcyclopedia • Glossary • Technique


June 15th, 2010
09:45 AM ET
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emulsify, emulsion, emulsifier
Category: Technique, dish, ingredient
Definition: An emulsion is a solution that consists of two or more technically unmixable liquids, with one usually suspended in tiny portions within the other. To emulsify is to mix two such liquids fast and hard enough to create such a colloidal mixture. Given time, the two liquids will tend to separate unless specially treated with an agent (aka an emulsifier)

Filed under: Definition • Dish • Eatcyclopedia • Glossary • Ingredient • Technique


June 15th, 2010
09:45 AM ET
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en papillote
uhn pah-pee-YOHT
Category: Technique
Origin: French
Definition: To wrap a dish in tightly folded parchment paper and bake

Filed under: Definition • Eatcyclopedia • Glossary • Technique


June 15th, 2010
09:45 AM ET
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grate, grater, Microplane
Category: Technique, Tool
Definition: 1. To pass an ingredient over a serrated tool to create short shreds of it 2. A utensil consisting of a metal plate with sharp perforations and (usually) a handle, for grating

Filed under: Definition • Eatcyclopedia • Glossary • Technique • Tool


June 15th, 2010
09:45 AM ET
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leaven
Category: Technique
Definition: To create "lift" in a baked good by adding a leavener, an agent that causes rising by the creation of gas bubbles in the dough or batter.

Filed under: Definition • Eatcyclopedia • Glossary • Technique


June 15th, 2010
09:44 AM ET
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macerate
Categ0ry: Technique
Definition: To soften and flavor fruits or vegetables by soaking them in liquid. In winemaking, maceration is the process of leaching flavor and other compounds from grapes into a liquid

Filed under: Definition • Eatcyclopedia • Glossary • Technique


June 15th, 2010
09:44 AM ET
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grill
Category: Technique, Tool
Definition: 1. To quickly cook food over an open flame or directly over another heat source (such as charcoal), using high, direct heat. (As opposed to barbecuing, which slowly uses low, indirect heat.) 2. A tool consisting of a wire grid and container for a heat source on which food is grilled

Filed under: Definition • Eatcyclopedia • Glossary • Technique • Tool


June 15th, 2010
09:44 AM ET
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malt
Category: Technique, ingredient, dish
Definition: 1. To cause grain to sprout in water and then dry it, making it less sharp and sweeter. 2. A grain that has been malted. 3. A milkshake-like drink made with malted-milk powder

Filed under: Definition • Dish • Eatcyclopedia • Glossary • Ingredient • Technique


June 15th, 2010
09:44 AM ET
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french
Category: Technique
Definition: 1. To cut into long, thin strips (think French fries). 2. To cut meat to expose part of the bone

Filed under: Definition • Eatcyclopedia • Glossary • Technique


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