Beat: To stir rapidly in a circular motion
Boil: To heat a liquid over high heat until bubbles form and rise rapidly to the surface
Brown: To cook food quickly over high heat so that the surface turns an even brown
Dice: To chop food into small, square pieces
Fold: To blend an ingredient with other ingredients by using a gentle, overturning circular motion instead of by stirring or beating
Garnish: To decorate with small pieces of food, such as chopped parsley
Grate: To cut into tiny pieces by rubbing the food against a grater
Hard-Boil: To cook an egg in its shell until both the yolk and the white are firm
Marinate: To soak a food in a seasoned liquid
Pinch: A very small amount, usually what you can pick up between your thumb and forefinger
Preheat: To allow an oven to warm up to a certain temperature before putting food into it
Sauté: To fry in a small amount of oil or other fat, stirring or turning the food to prevent burning
Sift: To put an ingredient, such as flour or sugar, through a sifter to break up any lumps
Simmer:To cook over low heat in liquid kept just below its boiling point. Bubbles may occasionally rise to the surface.
Steam: To cook food with the steam from boiling water
Whip: To beat an ingredient, such as cream or egg whites, until light and fluffy
This Tip was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p19 To p20'
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