Search

The mixing of a thickening agent, such as arrowroot or corn flour, with some type of liquid.

To remove scum, fat or other impurities from the surface of a liquid, such as stock or jam, while it is cooking.

To remove the skin from fish, poultry or game for reasons which include diet, taste and appearance. The skin is removed before or after cooking, depending on the reason for its removal and how it is going to be cooked.

A flat-bottomed pan, most often round in shape, with shallow, flared sides that may be slightly curved.

A saltwater fish, belonging to the ray species of fish, that is found in temperate waters throughout the world.

An aromatic herb with square stems that can grow to be six feet tall and bear large, curved leaves with spiked edges surrounding small pink and white colored flowers.

A small piece of toasted or fried bread, such as croutons, which is used as a garnish in soups, broths, gravy and meat.

To gently cook food in a liquid, heating to just below the boiling point. Tiny bubbles should slowly float to the surface.

A kitchen utensil with a mesh bottom used to sift dry ingredients, such as flour or powdered sugar. The most common Sifters are built with a trigger in the handle that is activated to move back and forth in order to push and pull the dry contents through the mesh sieve in the bottom of the Sifter.

The preparation procedure of passing a dry ingredient such as flour or sugar through a mesh bottom sieve.

A kitchen device that is most used to strain liquids away from other ingredients but also to ocassionally sift fine ingredients away from larger ingredients.

A kitchen utensil that is used to strain liquids such as boiling water or to sift dry ingredients, such as flour or powdered sugar.

The process of removing, peeling or discarding the outer covering on food items such as nuts, corn and shellfish.

A very popular, small crustacean type shellfish from which includes hundreds of species worldwide. Sold in a variety of sizes, Shrimp are available from miniature to small sizes, as well as medium, large, extra large, jumbo, and colossal sizes.

A method of cutting food into thin slices or pieces using a sharp knife, food processor or grater. Shred cooked meat by pulling apart into strips using forks.

A Japanese word for "soy sauce." A salty brown Asian sauce used as a seasoning or a condiment for Asian dishes.

A rich, buttery flavored dough that is baked into a tender but crumbly texture for cookies and dessert crusts.

Originating in Germany, this meat product is made from a lean cut of pork that is processed into a small slab of ham.

A fortified wine that has been cask-aged and been blended with grape brandy following the fermentation process.

A type of fish that is distinguished from other fish by their shell. The shell is a type of external skeleton that gives protection and structural support to the shellfish.