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Study
basics part 1
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emulsionar
to temporarily or permanently combine 2 liquids that don't mix
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branquear
to immerse in boiling water for a few minutes and then transfer to another container with ice.
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talhar
the separation of food usually as a result of over heating or the addition of an acidic substance to basic sauces.
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ligar
to join 2 different ingredients with a binding agent, such as egg yolk, butter, cream, flour, cornstarch, etc.
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aparar
to skin or clean food
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triturar
to break into small fragments but not into powder
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banho-maria
double boil. to cook / heat food slowly by immersing one container into another container with boiling water.
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guarnição
garnish
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mise em place
to organize utensils and ingredients needed before starting
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apurar
to put ingredients in contact with aromatic substances or condiments to get a new flavor from the combination.
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clarificar
to make broths cleaner and more transparent by removing foam, fat, and things that darken your broth during cooking
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encorpar
allowing the sauce or broth to gain body by acquiring more consistency
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coulis/ culí
a pureé of fruits and legumes with a certain consistency, similar to a broth.
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debulhar
to remove the leaves or grains out of a certain food
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reforgar
a cooking technique in which water is NOT used, but only fat and juices from the food itself. (same as stewing)
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chinois (chinoá)
the metal / plastic strainer used to strain broths or other liquids.
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zeste
thin strips of citric fruits
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pelar
to soak fruit or vegetables in hot water to make peeling easier.
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