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To partially cook by boiling before continuing to cook by another method.
A paste or spread made from meat or fish, can be of various textures from smooth to coarse.
To gently cook food in water or a broth, just below the boiling point.
The phrase 'pressure cook for 5 min' means, cook on high flame until the first whistle, and then reduce the flame and cook for 5 more minutes. The term 'pressure-cook' is used to indicate the cooking time on low flame, after the first whistle.
Swelling or expanding. When yeast swells and becomes bubbly, it "proofs". Dough proofs when it swells and rises to twice its original size.
To press through a sieve or process in a blender to a smooth consistency.
A small china or earthenware dish.
To add liquid to dehydrated food in order to bring it back to its original form.
To thicken, concentrate or lessen the volume of a liquid by boiling rapidly to remove water content.
To rest pastry after rolling out to prevent shrinkage or meats after cooking.
To extract the fat from meat by slow cooking.
To cook meat or vegetables in an open pan, under the direct heat in an oven.
A salt derived from the seams of compacted underground sources.
A mixture of fat and flour gently cooked together, used to thicken soups or stocks.
A starch made from the pith of the sago palm.
To fry food rapidly in a small amount of oil or fat until evenly browned.
To heat milk almost to the boiling point just as tiny bubbles start forming on the inside edge of a pan.
To seal in the juices of meat by browning it on all sides in a very hot pan.
To heat oil with ingredients such as mustard, cumin seeds or such, and pour the mixture onto a just-prepared dish. Enhances flavour.
To keep a liquid just below boiling point.
To remove fat and other substances from the surface of cooked or cooking liquids.
To mix a thickening agent with liquid.
To cover fish with a mixture of vinegar, spices and water to cure or prior to cooking.
To cook foods in a perforated container suspended over boiling water.
A long cooking method in a covered pot using liquid. A stew is a one dish meal produced by cooking a combination of meat, fish or poultry and vegetables by this method.
A liquid that has absorbed the flavour of meat, fish or vegetables cooked in it.
To cook vegetables slowly with little fat, to steam, soften but do not brown.
A preparation of butter and flour, egg yolks or cream used to thicken and bind soups or sauces.
To remove a cake, jelly, dessert or savoury dish from a cooking container or mould, whilst retaining its shape.
The vegetarian alternative to lard.
Mixing or beating with a wire whisk, in order to blend ingredients into a smooth consistency.
The outermost, coloured, glossy film of the rind of an orange, lemon or lime.
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