Know these cooking terms?
Braise: Fry food lightly and then stew it slowly in a closed container.
Eg. I braised the meat and vegetables for Saturday’s dinner, a day ahead.
Broil: To cook over, under or in front of hot coals or a gas or electric burner or other form of direct heat.
Eg. The broiled chicken was delicious with the brown sauce.
Al dente: used of food, typically pasta, cooked to a point when it is still firm when bitten.
Eg. I had the shell pasta and calamari served al dente in a hot, red sauce.
Blanch: A cooking process wherein food, usually fruits, vegetables, nuts, etc. are scalded in boiling water, removed after a brief time and then plunged into cold water to halt the cooking process.
Eg. Blanched almonds are easy to cut into slivers.
Marinate: to soak in a sauce or flavored liquid for a long period of time, usually meat, poultry or fish.
Eg. The tasty marinated chicken was succulent and juicy.