(See salt.)ĭegrease: To remove grease, usually from the surface of liquids. The technique is particularly common with breaded foods, such as fried fish or chicken cutlets. Put most simply, dredging involves little more than pulling or rolling the wet food through the dry material to provide an even coating. The resulting texture should be coarse and mealy.ĭeglaze: To remove the ''glaze,'' or coagulated cooking juices, from a pan: After roasting or sauteing, the pan is degreased and liquid is added over heat to dissolve the coagulated cooking juices this usually becomes the base of the accompanying sauce.ĭegorger (pronounced day-gore-jay no English equivalent): To draw out excess or strong juice from vegetables, such as eggplant, usually by salting. Dredging is a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking. Leafy vegetables are rinsed and chilled bread and crackers are heated.Ĭut in: To roughly mix fat into flour when making pastry may be done by hand through pinching the fat with two knives, in a criss-cross motion, or with a special pastry blender. Cream: To soften solid fats by pressing and beating, using either a heavy spoon or electric beater, usually adding another ingredient, such as sugar, until the mixture is soft and creamy.Ĭrisp: To make firm.
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