With a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.
Definition from:
Pasta Recipes Online
Showing posts with label F. Show all posts
Showing posts with label F. Show all posts
Thursday, February 18, 2010
Monday, February 15, 2010
Fritter
A small, sweet or savory, deep-fried cake made either by combining chopped food with a thick batter or by dipping pieces of food into a similar batter. Some of the more popular foods used for fritters are apples, corn and crab.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Definition from:
Epicurious
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Definition from:
Epicurious
Fricassee
[FRIHK-uh-see]
n. A dish of meat (usually chicken) that has been sautéed in butter before being stewed with vegetables. The end result is a thick, chunky stew, often flavored with wine. fricassee v. This word is also used as a verb, as in to "fricassee a chicken."
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Definition from:
Epicurious
n. A dish of meat (usually chicken) that has been sautéed in butter before being stewed with vegetables. The end result is a thick, chunky stew, often flavored with wine. fricassee v. This word is also used as a verb, as in to "fricassee a chicken."
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Definition from:
Epicurious
Fold
To incorporate an egg-white foam into an egg yolk foam or a flour batter without deflating it so that it retains its full leavening power.
Definition from:
Cooking Terms
Definition from:
Cooking Terms
Flambé
To ignite a sauce or other liquid so that it flames. Most of the time flambéing has no real function other than to delight your guests. If you are going to flambé a dish keep in mind that it is impossible to flambé a cold dish by sprinkling it with spirits and trying to light it—the spirits only release their flammable fumes when hot. Do not pour flaming spirits.
Definition from:
Cooking Terms
Definition from:
Cooking Terms
Fond
Refers to the tasty bits that stick to the bottom of the pan when brownining meat, providing the flavor foundation for sauce.
Browning meat is a crucial step in many braises, and it's a two-for one deal: In addition to a delicious, crusty exterior, you get all those tasty bits that stick to the bottom of the pan and provide the flavor foundation for your sauce. In modern chefspeak, that stuff is given the more decorous name fond. French for "core" or "base," its pronunciation is sometimes anglicized. (FOHN)
Definition from:
Bon Appetit
Browning meat is a crucial step in many braises, and it's a two-for one deal: In addition to a delicious, crusty exterior, you get all those tasty bits that stick to the bottom of the pan and provide the flavor foundation for your sauce. In modern chefspeak, that stuff is given the more decorous name fond. French for "core" or "base," its pronunciation is sometimes anglicized. (FOHN)
Definition from:
Bon Appetit
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