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TIPS AND TECHNIQUES
- Ice cubes dropped into hot soup or stew will allow you to eliminate some of the fat. The fat will cling to the ice cubes, quickly remove the ice cubes.
- When you are making whip cream add a couple of drops of lemon juice. The lemon juice helps the cream whip faster.
- To sauté 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 a liquid that is just below the boiling point.
- To toss is to mix ingredients lightly by lifting and dropping.
- Baking is cooking in the oven. Always bake your dishes uncovered unless the recipe specifies otherwise.
- Baste is to brush or spoon the drippings over the food as it cooks to add flavor and keep moist.
- Beat: a brisk up and over a motion that adds air.
- Boil: cook in a 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 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 heat of the food.
- Cream: beat with a spoon or mixer to make light and fluffy.
- Cube: cut into equal-sized 1/2-inch pieces.