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.
I have not received any Gober Peas Soup recipes. I’m waiting with baited breath to hear back from you. This is a contest with a prize. I want you to load your recipe on the blog the subscribers will vote. The winner gets an autographed copy of the 1st edition of Jacque Rose’s Southern Country Cookbook.
COOKING TERMS Continued…
Dice: Cut into cubes that are 1/2 inch pieces.
Dissolve: Stir in dry ingredients into a liquid until the dry ingredients are no longer visible.
Fillet: Cut into pieces without a bone.
Flake: Gently break into small pieces.
Fry: Cook in hot grease or oil.
Glaze: Brush mixture on the food to give a glossy appearance.
Grate: Rub across a grater to break into fine pieces.
Grill: Cook over hot coals.
Knead: Work dough in a folding and turning motion.
Mince: Cit into tiny irregular pieces.
Mix: Combine ingredients by stirring.
Pinch: 1/8 teaspoon
Puree: Convert to a heavy paste.
Reduce: Rapidly boiled to evaporate liquid.
Roast: Cook on oven uncovered.
Saute: Cook in a small amount of butter.
Scald: Bring to a temperature just below boiling.
Sift: Pass a dry ingredient through a sieve to incorporate air and break up lumps.
Simmer: Cook in liquid that is just below the boiling point.
Toss: Mix ingredients lightly by lifting and dropping.
Whip: Beat lightly and rapidly.
1 teaspoon baking powder = 1 teaspoon baking soda + 1/4 teaspoon cream of tartar
1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water
1 tablespoon cornstarch = 2 tablespoons flour