Читать книгу My Virgin Kitchen: Delicious recipes you can make every day - Barry Lewis - Страница 11

10 TERMS USED IN THIS BOOK

BLIND BAKE

To bake something (usually pastry) before you add the filling to prevent the pastry becoming soggy on the bottom.

CREAM

To mix ingredients (usually butter and sugar) together to achieve a smooth, creamy finish.

WHIP/WHISK

To use a hand-held electric whisk to beat ingredients, for example cream or egg whites.

KNEAD

To handle dough in a strong manner – essential in breadmaking to develop the gluten.

GARNISH

To finish a dish with savoury toppings, usually herbs or spices

PARBOIL

To partially cook an ingredient in boiling water.

PROVE

To allow a homemade dough to rise in a warm area.

BASTE

To spoon cooking juices over food to keep it moist, usually during cooking.

POACH

To simmer slowly in a pan of liquid (often stock or milk).

FOLD

To gently combine ingredients while taking care not to knock out all the air, for example when adding flour to a cake batter.