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| to partially cook; briefly in boiling water or fat |
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to cook gently in a liquid at 160 – 180 degrees; to cook delicate foods, its fast, food moves as little as possible, does not break up and fall apart. Some times flavored liquid is used.
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thickening agentwith 50% flor and 50% fat weight to weight; melt fat and mix flour into it.
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| incorpirating 2 or more ingredients together that neither is distinguishable; thicken or enrich sauces |
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| to rapidly cool foods in order to stop cooking; process is most often performed with ice water. Sets color and stops cooking |
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| a flavored liquid that is derived from cooking meat and aromatic vegetables in water |
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this is a tied together bundle of herbs used to enhance stocks and sauces.
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| took cook slowly and release fat (such as in crisping bacon or pork fat) |
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| cooking in oil on medium heat without color. Cook until translucent |
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| process where hot liquid is slowly added to a cold liquid a little at the time to prevent curdling or separation |
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| finely dicing 1/8 x 1/8 x 1/8 |
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| cutting 1/8 x1/8 x 1.5 to 2 inch sticks |
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| dicing up small 1/4 x 1/4 x 1/4 inch cubes |
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| cutting 1/4 x 1/4 x 2 to 3 inch sticks |
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| essentially a raw roux room temperature butter four mixture added as the last step of the cooking process |
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| Peeled seeded chopped tomatoes |
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| aromatic vegetables used for stocks; classic 50% onion, 25% carrots, and 25% celery. |
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| subtract carrots add parsnips or turnips |
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| are flavor extracts (Mushroom essence) |
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| browning of food ingredient in fat content contained in the ingredient prior to adding other ingredients such as liquids; commonly used to describe the cooking of tomato paste |
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| removal of skim from surface of a cooking liquid; stock or sauce |
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| mixing together of oil and liquid with emulsifying agent. Temporary-SemiTemporary-Permanent (i.e. Mayonaise) |
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| The savory juices released by meats and fish during cooking; generally, they are the caramelized juices left on the bottom of a sauté or roasting pan before deglazing. |
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a sprinkle of flour to form a roux in a pan that has been cooking.
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| reduce or thicken to a syrupy consistency. Checked by how it sticks to the back of a spoon. |
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| is stock reduced to syrup less storage space. |
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| to make clear; to separate oil from milk solids in butter; to take out impurities |
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dissolve Sucs from the bottom of the pan. Brings flavors back into cooking.
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| to cook gently between 180 ° - 205º. Just below boiling point. Pasta is the only thing we boil. |
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| Put everything into its place; to organize; to prepare; both mentally and physically |
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| Almost dry; not to burn but almost dry |
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| bring up to simmer for dépouillage (skimming) |
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This is a French term meaning to finish a sauce with butter. As the last step in making a sauce, you can swirl in chunks of cold unsalted butter, one at a time, whisking until melted, giving the sauce a velvety texture and rich flavor.
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