Drain – To remove all the liquid from food.In some cases, heat may be needed in order for the solid to dissolve. Dissolve – To stir a solid food and a liquid food together to form a mixture in which none of the solid remains.To dice is like to chop, but the pieces are smaller. Degrease – To skim the fat from the surface a hot liquid such as a soup, stock, or sauce.Deglaze – A technique whereby after sautéing a food, liquid is added to the pan to loosen the caramelized bits of food on the bottom used to make a pan sauce.Cut In – To blend a solid fat into a dry ingredient until the mixture is in the form of small particles.Crimp – To pinch together two pastry edges to prevent the filling from escaping.Usually describes the combining of butter and sugar for a cake Cream – To rub, whip or beat until a mixture is soft and fluffy.Chop – To chop is to cut into small pieces.Brown (ground meat) – To cook ground meat until no uncooked surfaces are visible prior to using it in a recipe.Broil – A method of cooking, in which the heat source is above or below the food, it is placed on a rack or grate and the speed with which it cooks depends on how far away it is from the heating element and the foods thickness.Braise – To brown meat or vegetables in small quantity of hot fat, then to cook slowly in small amount of liquid either in the oven or on top of the stove.Boil – To heat a food so that the liquid gets hot enough for bubbles to rise and break the surface.Blend – To mix ingredients together gently.Beat – To mix ingredients together using a fast, circular movement.Baste – To moisten foods during cooking with drippings, water or seasoned sauce, to prevent drying or to add flavour.Unless otherwise noted the “How to” links in Techniques are to Better Homes and Gardens which has good explanations, nice pictures, and the odd video.
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