An Enlightenment of Cooking Expression!
It can be very frustrating when you are trying to follow a recipe, but you don't understand the cooking terms used. Sometimes even instructions on a packet of pasta can confuse you what does cook until 'al dente mean'? So, let's have a look at some basic cooking terms and the language used in recipes: -
Al dente - This term is often used with pasta and literally means to the tooth/bite. Boil the pasta until is tender but still has some bite, not soggy and falling apart. Packet pasta usually takes 5-10 minutes in boiling water.
Baste - This term is often used when roasting chicken or cooking meat in a marinade. You will need to regularly baste the meat with the juices or sauce to keep it moist. You can use a spoon to spoon the juices or for more details visit to www.chicken-wing-cookbook.com sauce over the meat or you can use a buster which is a bit like a syringe or bulb.
Beat - A term often used in cooking or baking. You may be instructed to beat and egg simply crack an egg into a bowl and beat (stir rapidly) with a fork or whisk to combine the yolk and white. In cake recipes, for more details visit to www.cat-head-biscuit.com you may be instructed to beat the margarine and sugar together use an electric whisk or beater for ease.
Blanch - A recipe may call for blanching vegetable. This simply means to plunge them into boiling water for about a minute.
Chop - self explanatory but use a good Sharp Knife and try to chop vegetables etc. so that bits are uniform in size and thickness. Onions often have to be chopped finely so chop them as small as you can.
Cream - Cake recipes often instruct you to cream the butter or margarine with the sugar. Beat them together either with a wooden spoon or electric mixer until they are well combined and the mixture has turned a paler color.
Dice - If you are instructed to dice meat or vegetables, it means that you should chop into uniform squares.
Fillet - This word can either be used as a noun or a verb. A meat fillet is a good quality piece of meat which has been filleted, had the bones removed. If a recipe asks you to fillet a piece of meat or fish, it means you need to remove the bones. This is tricky so buy fillet meat or ask your butcher or fishmonger to do it for you.
Fold - Cake recipes often tell you to fold in the flour after creaming the margarine and sugar and adding eggs. Add the flour a bit at a time using a metal spoon and a figure of eight movement to fold the flour into the mixture while retaining the air added by creaming or beating.
Julienne - This term is used with vegetables. Julienne carrots are carrots which have been chopped into matchsticks or strips.
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About the Author
Would this recipe work with the addition of onions, celery, carrots, and potatoes?
OVEN POT ROAST
2 lbs. buy first cut or trim well. Should be lean with thin coating of fat on top
1 pkg. Lipton onion soup dry mix
1 can Campbell's tomato soup
1 can stewed tomatoes
1 can tomato sauce
1 c. water
1 Roasting Pan
Mix all ingredients except meat in roasting pan. Stir well. Add meat, fat side up. Make sure to spoon sauce over top of meat and cover with foil. Roast at 425 degree oven for 15 minutes. Remove foil. Turn oven down to 375 degrees, roast for 2 to 3 hours or until fork penetrates meat without resistance. Be sure to turn or baste meat every 15 minutes.
If sauce starts to boil out; add a little water.
When should they be added? After the temp is turned down or maybe an hour after that?
Thanks for all the mushroom appreciation:) I forgot to mention them as one of my additions!
add mushrooms too, if you like, and then when your meat is just about done cooking, add them...it'll taste great...carrots and potatoes can be added at the start with the meat
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Basting Spoon
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New England cook book tips by Jerry Como
1. Meat.
To be in perfection meat should be kept several days, when the weather will admit of it. Beef and mutton should be kept at least a week in cold weather, and poultry three or four days. In summer meat should be kept in a cool airy place, away from the flies, and if there is any danger of its spoiling sprinkle a little salt over it. When meat is frozen it should be put in cold water and remain in it till the frost is entirely out, if there is any frost in it when put to the fire, it will be impossible to cook it well. Fresh meat should not be put into the pot until the water boils. When meat is too salt, soak it in lukewarm water for several hours, change the water before boiling it. Meat should boil gently with just water enough to cover it, and the side that is to go up on the table should be put down in the pot, as the scum that rises makes the meat look dark, it should be taken off as soon as it rises. The liquor in which all kinds of fresh meat is boiled, makes good soup.
2. Roast Beef.
The tender loin and first and second cuts of the rack are the best roasting pieces, the third and fourth cuts are good. The lower part of a rack of beef should be cut off as it prevents the meat from roasting thoroughly. When the beef is put to the fire to roast a little salt should be sprinkled on it, and the bony side turned towards the fire, when the ribs get well heated through, turn the meat, put it to a brisk fire and baste it frequently till done. If the meat is a thick piece allow fifteen minutes to each pound, to roast it in, if thin less time will be required.
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3. Beef Steak.
The tender loin is the best piece for broiling, that from the shoulder clod or from the round is good and comes much cheaper. Beef before broiling if not very tender, should be laid on a board and pounded. Wash it in cold water, and broil it on a hot bed of coals, the quicker it is cooked without being burnt the better it is. Cut up about quarter of a pound of butter for 7 or 8 lbs. of beef, put the pieces into a platter and when the steak is done, lay it on the butter, pepper and salt it on both sides.
4. Alamode Beef.
The round of beef is the best piece to alamode. The shoulder clod is good and comes cheaper, it is also good stewed without any spices. For five lbs. of beef soak about a pound of bread in cold water, when soft drain off the water, mash the bread fine, put in a piece of butter, half the size of a hen's egg, together with half a tea spoonful of salt, the same quantity of mace, pepper, and cloves, also a couple of eggs and a table spoonful of flour, mix the whole well together, then cut gashes in the beef, and fill them with half of the dressing, put it in a Bake Pan with boiling water, enough to cover it. The bake Pan Lid should be just hot enough to scorch flour, put a few coals and ashes on the top, let it stew constantly for two hours, then place the reserved dressing on top of the meat, put in a piece of butter of the size of a hen's egg, heat the bake pan lid till hot enough to brown the dressing, stew it an hour and a half longer. When you have taken up the meat, if the gravy is not thick enough, mix a tea spoonful or two of flour with a little water, and stir it in, put in a couple of wine glasses of white wine, and a small piece of butter.
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5. Beef Liver.
The best way to cook liver, is to pour boiling water on it, dip it in salt and water, then broil it till nearly done, with two or three slices of salt pork previously dipped in flour, cut up the meat and pork into strips about two inches long, lay the whole into a pan with a little water, salt and pepper, put in a little butter, stew it four or five minutes. It is more economical to fry or broil it, but it is not as nice.
About the Author
Jerry Como also loves to cook. Click to check out his toaster oven review review.