To cook in bubbling water that has reached 212 degrees F.
boil
15
To coat with crumbs or cornmeal before cooking.
bread
15
The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy.
Cream
15
To cut food into small (about 1/2- inch) cubes.
cube
15
To cut food into very small (1/8-to 1/4-inch) cubes.
dice
15
To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.
fold
15
To rub foods against a serrated surface to produce shredded or fine bits.
grate
15
To cut into long, thin strips, matchsticklike in shape.
Julienne
15
To cut into tiny pieces, usually with a knife.
mince
15
To blend dough together with hands or in a mixer to form a pliable mass.
Knead
15
To cook gently over very low heat in barely simmering liquid just to cover.
Poach
15
To cook a large piece of meat or poultry uncovered with dry heat in an oven.
Roast
15
To cook food in a small amount of fat over relatively high heat.
Saute or Pan fry
15
To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid.
Simmer
15
To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.
Whisk
15
To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.
