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slow+cooker - Glossary Search

Top 60 glossary terms found
Displaying 41-60 | << Prev 20
Term Name
reduce Glossary Term
To thicken and intensify the flavor of a liquid by rapidly boiling the contents in an uncovered pan in order to evaporate excess liquid.
quahog Glossary Term
A native American name for varieties of hard-shell clams found on the East Coast. Quahog is a term that is also used to describe the largest of the hard-shell clams.
pot roast Glossary Term
A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.
long bean Glossary Term
A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.
deglaze Glossary Term
The process of loosening, reducing, and dissolving the residue remaining in a pan after meat has been sautéed.
burgoo Glossary Term
Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.
roaster oven Glossary Term
A tabletop electrical cooking device that roasts food by distributing heat throughout the roasting chamber rather than heating with the use of gas or exposed coils similar to a conventional oven.
african eggplant Glossary Term
A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.
oyster Glossary Term
A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.
duck Glossary Term
A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.
brisket flat cut Glossary Term
Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket.
porchetta Glossary Term
An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.
oven cooking bag Glossary Term
A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.
italian eggplant Glossary Term
A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.
brisket point cut Glossary Term
Also referred to as the Deckel or Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass....
paella Glossary Term
A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.
fish Glossary Term
A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.
eggplant Glossary Term
egg plant, egplant, vegetable, fruit,,
clam Glossary Term
A type of bivalve mollusk found in shallow areas of ocean salt water and in numerous areas of fresh water.
bacon Glossary Term
A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.
Top 60 glossary terms found
Displaying 41-60 | << Prev 20

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