In some cuisines, especially Southeast Asian cuisine, exact sizes of the food pieces are important for even cooking. Mince To cut as small as possible, most commonly used with. Dredging with flour is often one of the steps in the standard breading procedure, which is a preliminary to sauteing or deep-frying. These pieces should be as even as possible, usually for appearances sake. To soak in a sauce or flavored liquid for a long period of time, usually a meat, poultry or fish. DREDGING IS A BASIC COOKING TECHNIQUE YOU SHOULD KNOW In cooking, the word dredge means to coat an item of food in flour or breadcrumbs before cooking it. (See salt.)ĭegrease: To remove grease, usually from the surface of liquids. Dice means to cut foods into small 1/4' squares using a sharp kitchen knife. The resulting texture should be coarse and mealy.ĭeglaze: To remove the ''glaze,'' or coagulated cooking juices, from a pan: After roasting or sauteing, the pan is degreased and liquid is added over heat to dissolve the coagulated cooking juices this usually becomes the base of the accompanying sauce.ĭegorger (pronounced day-gore-jay no English equivalent): To draw out excess or strong juice from vegetables, such as eggplant, usually by salting. Leafy vegetables are rinsed and chilled bread and crackers are heated.Ĭut in: To roughly mix fat into flour when making pastry may be done by hand through pinching the fat with two knives, in a criss-cross motion, or with a special pastry blender.
Cream: To soften solid fats by pressing and beating, using either a heavy spoon or electric beater, usually adding another ingredient, such as sugar, until the mixture is soft and creamy.Ĭrisp: To make firm.
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