=========================================================================== BBS: The GWE BBS [ASV/CIN] Date: 10-01-93 (10:05) Number: 332 From: DAPPY #10 @1618002*1 Refer#: NONE To: ALL Recvd: YES Subj: Cooking tips. Conf: (37) Home Cooki --------------------------------------------------------------------------- It dawned on me that while we have all these wonderful recipes, some of the people who want to use them may not know what the terms mean. So, I decided to dig out the old cookbook and post them for you all. And after all, most of us can always use a refresher course anyway...true? So, here goes...not only cooking terms, but some weights and measures, and other cooking hints as well. I'm sure all of you can easily add your tid-bits of cooking trivia to this list as well. Every cook has his/her own shortcuts, and ideas. Terms Used In Food Preparation And Cooking BASTE: To moisten by spooning pan-drippings, melted fat, water, or special sauce over the food during baking. BLEND: To mix ingredients together until they are thoroughly combined. BROIL: To cook food under direct heat, usually under the broiler. CREAM: To make soft, smooth, or creamy by stirring with a spoon, usually applied to blending shortening and sugar together. CUBE: To cut in small cubes about a half inch in size. DICE: To cut in smaller cubes about a quarter inch in size. DOT: To scatter bits of food, as butter, over other foods. FOLD: To add an ingredient, usually stiffly beaten egg whites, to a mixture by very lightly stirring it in, but not beating, because that would make the mixture less airy and light. KNEAD: To work and press dough with the palms of the hands, turning and folding it, until it is smooth. "Knead in more flour" means to press the soft dough on a heavily floured board, fold over, and continue to work. MARINATE: To cover food with a liquid - usually French dressing or a barbeque sauce (Or any other kind of sauce) - and let it stand to become tender and allow the flavor to soak in. PARBOIL: To boil food in water until it is partially cooked. PIT: To remove seeds from fruit. SAUTE': To cook quickly in a small amount of fat, usually to brown meat or soften onions, green peppers, or mushrooms. SCORE: To cut shallow grooves or gashes on the outer surface of food. (You score a ham before adding a glaze, so it will not run off the top but sink in.) SIFT: To put one or more dry ingredients through a strainer, sieve or sifter, such as flour with baking powder added; or powdered sugar, to remove lumps before using in cake icing, or other recipes. SIMMER: To cook gently at just below the boiling point. STEEP: To let stand immersed in a liquid to extract color and flavor. Tea should steep about five minutes after the boiling water has been added. Coffee, brought to a boil, should steep a few minutes to get the full coffee strength. STEW: To cook slowly in liquid for a lonmg time. The liquid should barely bubble. EGGS, SLIGHTLY BEATEN: To beat eggs together until yolks and whites are barely mixed. (Use a fork instead of an egg beater.) EGGS, WELL BEATEN: To beat both yolks and whites together until they are light and fluffy. EGG WHITES, STIFFLY BEATEN: To beat until stiff but not dry. (Some people will tell you that egg whites are stiffly beaten when you can tip the bowl to one side and the egg whites stay put.) Some Weights and Measures DASH.................1 shake of salt, pepper, or spice. About 1/16 teaspoon. PINCH................The amount you can pick up between thumb and forefinger. FEW GRAINS...........Less than 1/8 teaspoon. 1 teaspoon...........1/3 tablespoon. 3 teaspoons..........1 tablespoon. 4 tablespoons........1/4 cup. 5 1/3 tablespoons....1/3 cup. 8 tablespoons........1/2 cup. 16 tablespoons.......1 cup. 1 cup................1/2 pint. 2 cups...............1 pint (1 pound) 2 pints..............1 quart. 4 quarts.............1 gallon. 16 ounces............1 pound. 1 fluid ounce........2 tablespons. 16 fluid ounces......1 pint (2 cups) 1 stick (butter).....1/4 pound (1/2 cup) NOTES: * Gravy or white sauce is tastier if the flour is cooked in the fat for several minutes - longer, if it is to be browned - before adding liquid. There will be no "floury" taste if it is well cooked. * When a recipe calls for dredging pieces of meat or chicken with flour, it is best done by shaking the pieces together in a roomy bag, instead of dipping each piece in flour. Salt and pepper can be added to the flour, although it's a little hard to gauge the right amount. * If your gravy, white sauce, or cream soup goes lumpy, beat it with a rotary eggbeater or a wire whisk, and most of the lumps will disappear. * The true flavor of a lemon is in its yelow coating or rind. Grate this and add it to the juice for any recipe that calls for lemon. Lemon juice that one buys in a reasonable plastic facsimile of a lemon is handy to have on hand too. * When you are beating egg whites and egg yolks seperately, always beat the whites first. You can then beat the yolks without washing and drying the egg beater, but not the other way around. * The oil that "calms troubled water" can also be added to the water in which you cook macaroni, spaghetti, or noodles to prevent the pieces from sticking together. Your pot is not so apt to boil over either. Add a little oil to the water when cooking rice. It's not so apt to stick to the bottom. OIl the cup cup in which you measure molasses and all the molasses will pour out. Oil the pan in which you melt chocolate for desserts, and the pan