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CRYSTALIZE |
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Buff with syrup, jelly or jam |
CANDY |
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Coating a surface with a layer of caramel |
TO SEASON |
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Spice or seasoning food |
AMALGAMATE |
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Mix several substances |
ABOUT |
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Perfect reaching that is produced in the fire |
POWDERED SUGAR |
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Impalpable, fine powder sugar |
BROWN SUGAR |
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Unrefined or incompletely refined sugar that still retains some molasses, which gives it a brownish color. |
TO COVER |
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Fully cover a dish with a sauce, or fresh water, making it through a ladle or spoon. |
BAIN MARIE |
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Cook in a "double boiler", in a container inside another larger container filled with hot water. |
RIBBON STAGE |
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Beat with beater egg whites until they achieve more density. |
STIFF PEAKS |
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Beat the egg whites separately from the yolk to be able to turn the container and not fall off the beaten |
VARNISHING |
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Daubed brush cooking a piece of bread or meat |
BRAISE |
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Cook, slow and prolonged, the meat or a vegetable with the sauce that accompanies. |
CLARIFY |
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Add the whites mixed to water, consommé, broth or gelatin to clarify or expand liquid. |
COLOR |
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Giving color to a dish or pie with vegetable paint. |
CRUST |
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Piece of bread from a medium-thick, it shape can vary and usually is fried or toasted. |
SEW |
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Hold the members of the bird with a long thick needle |
SET |
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Thicken almost solidify a liquid or sauce |
COVER |
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Dip one cake abundantly, with fresh meat or vegetables, sauce, liquid cheese or topping. |
DEGREASE |
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To remove melted fat from the surface of liquid |
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NEUTRALIZE BY SOAKING |
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To remove melted fat from the surface of liquid |
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TO BONE |
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Put onion in milk or water during 20 minutes before using. Also used previously to remove the chilli seeds and veins, soaking them one or two hours in cold water. |
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DISSOLVE |
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Add liquid to flour |
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TURN OUT |
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Consists on removing the mold in which has been cooked before the food. |
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COAT STH IN BREADCRUMB / COAT STH IN BATTER. |
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Cover food with breadcrumb, egg or flour before frying. |
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DUST STH WITH FLOUR. |
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Sprinkle with flour before get the pasta |
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SPRINKLE |
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To scatter in drops or particles something. |
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FILTER |
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Pass a liquid through a cloth or filter paper. |
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FRY |
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Cook food in abundant boiling oil or lard |
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GRATIN |
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Put a dish on the oven util it get a browned color. |
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CAPEAR |
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Beat the egg withes until they form a ribbon stage. |
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ADD |
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Put ingredients slowly in a hurry or as the recipe says |
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WEIGH |
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Put yeast in a preparation for it to swell and increase their volume |
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MACERATE |
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Make a soak in any kind of food on alcohol, wine, vinegar, fruit juice for about one or more days |
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MARINATE |
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Put in a bowl the fish or meat with lemon juice or wine and smelling herbs all night |
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STUFF |
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Place in a piece of meat, strips of bacon, ham or different types of meat. |
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PASTEL |
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"Cake" |
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COAT STH IN BATTER. |
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To Coat sth in breadcrumbs or pass the food by flour and then wet with beaten eggs. |
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BOIL DOWN |
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Boil any sauce, wine or any liquid until it consumes half of it. |
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