Archives for January, 2010
January 27, 2010
Braise
Braising has two main steps. First is to sear with high heat, then to bake or simmer on low heat. This is used mostly for lower quality or tough pieces of meat, but not exclusively. Because braising not only tenderizes but also creates juice for great tasting sauces and dips, it’s a great method of cooking for chicken, pork, and even vegetables.
January 26, 2010
Braid
Where at least three separate pieces are intertwined to create a single patterned element. Longer softer dough can be braided before baking to create one loaf.
January 26, 2010
Boil
Heating liquid, to the point where it is turbulent and turns to vapor, so it can increase the temperature, hydrate, and break down a food so that it cooks. Food is submerged in boiling water, juice, or stock, but not with fat.
Note:
Instructions will often indicate just how turbulent the liquid should be for boiling such as the lowest “gentle boil” to the strongest “rolling boil”.
January 25, 2010
Bitter
Everyone seems to know what bitterness is but it’s hard to explain in words. In the taste of food I like to explain it as lacking in saltiness, sweetness, and acidity, usually strong but not pungent. Protein foods and starchy foods do not have the chemical make up to be bitter. Some foods that are bitter such as greens make a great palette and pedestal for the other three tastes.
Note:
If vegetables become bitter it usually means they are old or going bad. Peel fruits that have bitter skins.
January 25, 2010
Baste
To moisten by brushing or ladling liquid onto a food while cooking it. It’s necessary to baste a low fat meat such as a turkey because the breast meat contains very little fat to flow up and out. The skin can become very hard and tough. Basting is easier and safer then turning or tossing food in a pan that is baking.
Note:
Keep liquids that run off of the food from sitting at the bottom of the pan. You don’t want to boil or steam.
January 25, 2010
Bake
To cook with dry heat usually in an enclosed environment such as an oven or within a heated container atop coals or fire.
January 25, 2010
Bias
Sometimes you will run across the term “cut along the bias” usually when carving meat. Bias simply means diagonal or against the grain. Meat in it’s original state has a grain so if you cut against it, the serving slice will seem more tender. Cutting carrots or cucumbers on a bias means to cut on an angle. This doesn’t do anything for the tenderness but makes the presentation more interesting. Cutting squash or eggplant on the bias produces more of the fleshy area for seasoning or coating.
January 25, 2010
Al dente
An Italian term literally translates as “to the tooth”. This term is used mostly to explain the cooking doneness of pasta and not so much with vegetable or meat. Pasta cooked al dente will give just to the gentle bite of your teeth. To some it might feel like the pasta is undercooked but to others, this is perfect.
January 25, 2010
Acidity
In terms of taste, acidity is something tart, tangy, and sometimes, a bit bitter. When making something rich or sweet, a bit of acidity helps balance the overall taste. In baking, acidity and liquid is required to make baking soda release carbon dioxide which works as a quick leaven for baked goods.
