TIPS AND TECHNIQUES

TIPS AND TECHNIQUES

Cooking With Jacque Rose has 114 new cousins.  I am so excited.  As you know, I want to expand my extended family through my food blog by adding ten thousand new cousins.  When you like and follow my food blog, you become a part of my extended family. In the southern tradition, your first name becomes “Cousin.” Come on ya’ll http://www.cookingwithjacquerose.com

Let’s start today with some cooking tips and techniques:

  1. 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.
  2. 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.
  3. To saute is to cook is a small amount of butter.
  4. To score is to cut shallow grooves or slits through the outer layer.
  5. To simmer is to cook in liquid that is just below the boiling point.
  6. To toss is to mix ingredients lightly by lifting and dropping.

Cooking Terms

  1.  Bake:  Cook in the oven.  Always bake your dishes uncovered unless the recipe specifies otherwise.
  2. Baste:  Brush or spoon the drippings over the food as it cooks to add flavor and to keep moist.
  3. Beat:  A brisk up and over motion that adds air.
  4. Boil: Cook in heated liquid until it bubbles.
  5. Braise:  Cook slowly with a small amount of liquid in a covered pan.
  6. Broil:  Cook by direct heat.
  7. Caramelize:  Cook sugar over low heat until it melts and turns brown or cook onions with a small amount of butter until they turn brown.
  8. Chop:  Cut into small irregular pieces.
  9. Cool:  Let stand at room temperature to reduce the heat of the food.
  10. Cream:  Beat with a spoon or mixer to make light and fluffy.
  11. Cube:  Cut into 1/2 inch pieces.

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