This is an essential step in developing the gluten in many yeast breads. Knead: To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic. Jelly: A clear, cooked mixture of fruit juice, sugar, and usually pectin. Jardiniere: Garnished or served with diced vegetables, usually carrots, green beans, onions and turnips. Julienne: To cut vegetables, fruits or cheese into thin strips, which are also called matchsticks. Jaccart: to inject a product, usually beef with tiny needles in order to tenderize it. Iodized salt: Table salt (sodium chloride) containing potassium iodide, a source of the essential nutrient iodine. Infusion: The flavor that is extracted from any ingredient such as tea leaves, herbs or fruit by steeping them in a liquid such as water, oil or vinegar.

For example, chicken pieces can be dredged through flour, herbs, spices, or breadcrumbs so the pieces achieve a browned, crispy coating after being cooked. Flour is the most common dredge used, but other ingredients can be used as well.

Usually the food is placed on the rack over a drip pan, with coals arranged around the pan. Share this The process of pulling foods through dry ingredients to coat them before cooking. BEAT: To mix ingredients quickly so that air.

(See salt.)ĭegrease: To remove grease, usually from the surface of liquids.Indirect grilling: Method of slowly cooking food in a covered grill over a spot where there are no coals. BASTE: To keep foods moist during cooking by brushing, drizzling, or spooning on a sauce, pan juices, or wine. The resulting texture should be coarse and mealy.ĭeglaze: To remove the ''glaze,'' or coagulated cooking juices, from a pan: After roasting or sauteing, the pan is degreased and liquid is added over heat to dissolve the coagulated cooking juices this usually becomes the base of the accompanying sauce.ĭegorger (pronounced day-gore-jay no English equivalent): To draw out excess or strong juice from vegetables, such as eggplant, usually by salting. Leafy vegetables are rinsed and chilled bread and crackers are heated.Ĭut in: To roughly mix fat into flour when making pastry may be done by hand through pinching the fat with two knives, in a criss-cross motion, or with a special pastry blender. Cream: To soften solid fats by pressing and beating, using either a heavy spoon or electric beater, usually adding another ingredient, such as sugar, until the mixture is soft and creamy.Ĭrisp: To make firm.

Define baste dredge cooking definition