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Cookery Terms ©
NEW CATEGORY !
Now what cooks would you be if you didn’t know your ‘Cookery Terms’? !!
Here bellow is a list for you to use as a reference, as I add more recipes.
COOKERY TERMS :
AERATE : is to add air to something, for example a cake or in order to slightly cool when adding eggs.
BAIN-MARIE: A large saucepan, containing boiling water, into which sauces in their pans can be placed to be kept warm. For dishes to be cooked in the oven in a bain-marie, a meat roasting dish is commonly used. Creme Caramel for example.
The water around, often an egg dish, stops it from getting too hot, which would curdle the eggs.
BASTE: To spoon over gravy, liquid or fat. For example a ‘roast.’ Baste the Chicken with it’s surrounding fat and juices.
BLANCH: To “blanch” means to submerge fruit or vegetables into boiling water for a few seconds, to release the skin as in tomatoes or almonds, or to enhance the colour in green vegetable and sometimes to whiten meat.
EMULSIFY : To make into an emulsion. For example when you beat together salad dressing,after two minutes it becomes one, in stead of three layers, when viewed in a jar, with the oil at the top.
REDUCE: To “reduce” means to boil rapidly, thus reducing the liquid by half or more, which intensifies the flavour.
DEGLAZE: To Emulsify the fat and the cooking liquor at the bottom of a sauce pan
by adding wine or brandy and sometimes stock.
DREDGE : To cover liberally with sifted flour or sugar, usually using a sieve.
LARDONS : is a specially cured larding bacon, cut into strips aprox. 2 cm long, 1/2 cm wide/thick. In this case it is used in Carbonara, otherwise you can use it to “Lard” a piece of meet which has no fat, by sewing on only the fat, to tenderise it during cooking.
“Aerate” is to add air to something, for example a cake or in order to slightly cool when adding eggs.
MARINADE : To soak meat or fish in liquid, for a certain amount of time before cooking, in order to tenderise it and give it extra flavour.
SCORE : To make shallow cuts ( 1/2 cm ) in meat or fish in order to aid in cooking and allow any marinade to soak into the flesh.
TRUSS : To tie together a poultry, using a trussing needle and string. This way it is more compact and presentable for serving
and also the chicken, for example, does not dry out during cooking.
ZEST. This is the very outer part of a fruit, with out the white pith. To obtain it you grate the fruit
once at the most twice on a very fine grater, larger sized gratings are not the same. It must produce a delicate hint of flavour
and never so thick that you can feel it on the tongue !
Tuna Fish Pasta ©
Rule: Never fry with out a saucepan lid near by, in case
of fire!!!!
Ingredients Serves 4, if hungry 2!
3 tbs olive oil
6 cloves garlic
2 tins Tuna in oil
100 dl white wine
2 dried chili peppers
1 tbs chopped parsley
1 lemon juice
salt freshly ground pepper
Extra 2 tbs fresh olive oil.
250g Pasta, Pennes, or other pasta you prefer
Method
1. Put water onto boil for pasta. Add a tsp salt.
2. Clean and slice garlic. Place oil in sauce pan and fry for 2 mins until ‘just’ changing color at the edges, together with chilies. If garlic goes black, it will be bitter.In this case, throw away and start again. Add wine, holding saucepan lid in left hand, ( in with the wine, lid quickly on ) and cook for 3 mins. This ‘Emulsifies’ the wine with the oil. (See Culinary Terms.)
3. Remove from heat, add tuna, having drained off the oil. Break up tuna with a fork. Add salt and pepper. Return to heat and heat through, don’t boil and just before serving, sprinkle with chopped parsley and pour over the lemon juice. The parsley must be added at the last minute or it will brown. Just before serving drizzle with a little olive oil.
4. Serve in a warmed bowl, drain pasta well, mix in tuna sauce, and serve on warmed plates.
Get all your ingredients together.
Put salted pasta water on to boil.
Place oil in saucepan. Clean and slice garlic and fry together with chili.
It starts to color quickly, so stay with it. Just as it begins to color at the edges, hold saucepan lid in one
hand and pour in the wine with the other. Very quickly put lid tightly on, as the oil will spit !!
Leave for two minutes for alcohol to evaporate and wine reduce.
Pour off oil from tuna tins and add tuna, breaking it up with a fork.
Add salt and freshly ground pepper.
Just before serving, heat through, do not boil and add parsley at the last minute, or it will brown. Add
lemon juice and drizzle over a little olive oil. This gives a nice taste of fresh olive oil.
When pasta is cooked ‘al dente’ ( just soft) drain ‘well’ in colander, by giving a few tosses.
Place in warmed serving dish and mix in tuna sauce. This is best done with a fork as it turns
the pasta more lightly, than a large spoon.
What's Cooking In Jane's Kitchen 