You are probably constantly improving your culinary talent and studying books or recipe sites on the Internet. And there are terms that require explanation. Even the most incomprehensible name of the culinary process hides familiar cooking techniques. What terms do you need to know?
Shredding – cutting food into small and thin pieces. This term applies to vegetables, fresh herbs, fruits, roots, and mushrooms.
Passerivka – frying vegetables in oil over very low heat. These vegetables should not be crusty – they remain soft and cooked.
Blanshirovanie – short-term processing of products with steam or boiling water. Most often used on vegetables to make it easier to separate the thin rind.
Languor – cooking food under a closed lid over low heat, but with a gradual increase in the cooking temperature.
Deglazing – This is the removal of excess fat from ready-made products or the removal of burnt crust.
Lieson – translated from French this term means “connection”. This is a required step before breading. The semi-finished products are dipped into the mixture of eggs and water or eggs and cream before being rolled in breadcrumbs.
Candidification – a term from the art of confectionery. In a narrow sense, it means nothing more than cooking fruits and berries, that is, making jam.
Spigging – stuffing products with other ingredients. For example, chicken grits with fruits.
Enlargement – cooking food in a small amount of liquid in a tightly sealed container. The difference with sautéing is that in this case there is no process of frying finely chopped products in oil.
Ciselation – making small but deep cuts in the product before baking for better baking of the dish.
Boning – a process requiring skills or special equipment. This technique is applied to meat that is completely separated from the bones.
Barding – preparing poultry for stewing, baking or frying. To do this, the limbs of the bird are tied and covered with fat.
Al dente – translated from Italian “to the tooth”. That is, this is the state of readiness of the product, when, when bitten, they are quite elastic.
Expansion – a non-aggressive way of cooking, in which the structure of the products is preserved to the maximum, which affects the taste and benefits of the dish. When sewing, the water should be no higher than 90 degrees.