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H - R
In order to be able to follow recipes
you have to know what various terms mean; if you don't it can be
very difficult to find explanations - not anymore, here are a few which
you may find useful.
Work dough by folding, stretching and pummelling
with heel of hand.
Soak food in seasoned liquid to tenderise and
flavour before cooking.
To cook food in foil or buttered greaseproof
Thinly peel vegetables or fruit.
Boil or simmer until partially cooked.
Preserve vegetables etc. in brine, vinegar, oil
Cool rapidly by immersing in cold water or
Cook food in liquid which must be kept just
below boiling point.
Pulp of vegetables or fruit sieved, mashed or
ground to a smooth thick paste.
Rapidly boil a liquid to reduce in volume
thereby thickening and concentrating the flavour.
Heat chopped food which contains fat in order to
extract the fat.
Cook with a little fat in the oven.
Melted butter or fat combined with an equal
amount of flour, used for thickening sauces, soups or gravies.
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