scald cooking terms definition
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Cookbook:Scalding Introduction [edit]. Scalding is a technique used in many recipes containing milk. To scald milk, you use a heavy bottomed pan or double boiler and bring the temperature of the milk to 85-100°C (185-212°F). At sea level, the milk should just start showing small bubbles and releasing steam at the lower end of this temperature range.
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Braising Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).raising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
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- The term has became popular when referring to any rare event. Black Moon-This is a term that is not used frequently and has no exact definition. Some sources use this term when there are 2 new moons in one month similar to the blue moon which is 2 full moons in a month.
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What is Parboiling? Parboiling or blanching is a cooking technique in which something is partially cooked in boiling water, but removed before it is cooked all the way through.
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Enzymatic browning Steam or boiling water blanching is a type of heat treatment for controlling enzymatic browning in canned or frozen fruits and vegetables. It is scalding the vegetables or food in water or steam for a short period of time.
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Moist Heat Cooking Methods Boiling. Boiling is probably the most widely used of the moist heat cooking methods. It uses the process of convection to transfer heat from a liquid to a food. Boiling uses large amounts of rapidly bubbling liquid to cook foods. Most “boiled” meats and “hard-boiled” eggs are really only simmered.
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Scalding The scalding may either be hard or soft in which the temperature or duration is varied. A hard scald of 58 °C (136.4 °F) for 2.5 minutes will remove the epidermis of poultry and this is commonly used for carcasses that will be frozen so that their appearance is white and attractive.
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Scalded milk Scalded milk. Scalded milk is milk that has been heated to 82 °C (180 °F). At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured.
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What is the meaning of temper in cooking? exists and is an alternate of. Merge this question into. Split and merge into it. Answer by Grocerybaghenry. Confidence votes 349. In cooking, tempering refers to the practice of mixing a small amount of a hot ingredient into a cold ingredient before adding all of the cold ingredient to the hot ingredient. The purpose of tempering is to prevent the cold ingredient from curdling or lumping when it is mixed into the hot ingredient.
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- Dry Heat and Moist Heat Cooking. Dry heat cooking, such as roasting, broiling or sautéing. Moist heat cooking, like braising, steaming or poaching. Because every cooking method uses either dry heat or moist heat (or sometimes both), classifying them this way ensures that every known method falls into one category or the other. Dry.
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Introducing My Deluxe Whizbang Chicken Scalder Introducing My Deluxe Whizbang Chicken Scalder. Before you can pluck a chicken, you have to scald it, which means, you have to dunk it in hot water. Scalding loosens the feathers, thus allowing for fast, easy, efficient plucking. For several years I scalded my family's chickens using a big pot of water heated over a propane burner.
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Dictionary of Cooking Terms Brown: To cook over high heat, usually on top of the stove, to brown food. Caramelize: To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown. Core: To remove the seeds or tough woody centers from fruits and vegetables. Cream: The butterfat portion of milk.
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Parboiling Parboiling (or leaching) is the partial boiling of food as the first step in cooking. The word is a portmanteau of partial and boil. The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs, and to soften vegetables before roasting them.
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- ROAST: To cook by dry heat in an oven. SAUTE: To cook and/or brown food in a small amount of hot fat. SCALD: To bring to a temperature just below the boiling point. SCALLOP: To bake a food, usually in a casserole, with sauce or other liquid.
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Life skills please help, best answer gets 10 points !!? Deep-fat fry: (L) to cook in a large amount of hot fat Pan-fry/sauté: (F) to cook in a small amount of fat Barbeque: (G) to roast slowly over coals or in an oven, usually basting frequently with a seasoned sauce or liquid Steam: (J) to cook in steam, with or without pressure
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- GLOSSARY OF COOKING TERMS. AL DENTE: Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite. BAKE: To cook by dry heat, usually in the oven. Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce.
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Glossary of Cooking Terms To cook food, covered or uncovered, using the direct, dry heat of an oven. The term is usually used to describe the cooking of cakes, other desserts, casseroles, and breads.
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Roasting Roast redirects here. For other uses, see Roast (disambiguation). Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source.
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Cooking Methods There are many methods for cooking. Some of the terms are listed below. Moist Heat: heat that is conducted by water or other liquid (except fat)
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- What does it mean to broil? Broiling is a cooking method in which food is cooked directly under high heat. Scallops or steak can be cooked under the broiler, giving them a nice caramelized crust and a juicy interior.
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Cooking Dictionary CooksRecipes.com provides this helpful cooking dictionary of culinary definitions as a convenience for cooks needing to know exactly what an ingredient is, what the term for a cooking technique means, etc., etc. (Just in case you're wondering, a bain-marie is a water bath.
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- Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as 82 °C (180 °F).
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- GLOSSARY OF COOKING TERMS. AL DENTE: Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite. BAKE: To cook by dry heat, usually in the oven. BARBECUE: Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce.
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Searing Pan Searing is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms.
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Braising Braising is cooking in a small amount of liquid. One of the more complicated techniques facing the cook, there are a lot of tricks to braising and several distinctions that need to be made. There are four kinds of braising–long or short and brown or white. A long or short braise can be brown or white.
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barbeque (ˈbɑr bɪˌkyu) n., v. -cued or -qued, -cu•ing or -qu•ing. n. 1. pieces of meat, poultry, or fish roasted over an open hearth, esp. when basted with a barbecue sauce. 2. a grill, spit, or fireplace for cooking food over an open fire. 3. a meal, usu. outdoors, at which foods are so cooked. 4. a dressed steer, lamb, or other animal, roasted whole.