Cooking With Jacque Rose has 14 new cousins. I am so excited. As you know, I want to expand my extended family by adding one billion new cousins. Please follow the prompts below to enter your email address to become a new cousin and subscriber to Cooking With Jacque Rose and receive notification of new post by email.
Let’s start today with some cooking tips and techniques:
- Ice cubes dropped into hot soup or stew will allow you to eliminate the fat. The fat will cling to the ice cubes, now quickly remove the ice cubes.
- When you are making whipping cream add a couple of drops of lemon juice. A couple of drops of lemon juice helps the cream whip faster.
- To saute is to cook is a small amount of butter.
- To score is to cut shallow grooves or slits through the outer layer.
- To simmer is to cook in liquid that is just below the boiling point.
- To toss is to mix ingredients lightly by lifting and dropping.
- Bake: Cook in the oven. Always bake your dishes uncovered unless the recipe specifies otherwise.
- Baste: Brush or spoon the drippings over the food as it cooks to add flavor and to keep moist.
- Beat: A brisk up and over motion that adds air.
- Boil: Cook in heated liquid until it bubbles.
- Braise: Cook slowly with a small amount of liquid in a covered pan.
- Broil: Cook by direct heat.
- Caramelize: Cook sugar over a low heat until it melts and turns brown or cook onions with a small amount of butter until they turn brown.
- Chop: Cut into small irregular pieces.
- Cool: Let stand at room temperature to reduce the temperature of the food.
- Cream: Beat with a spoon or mixer to make light and fluffy.
- Cube: Cut into 1/2 inch pieces.
Tomorrow we will add cooking terms starting with the letter “D”