Help build the ChefTalk.com cooking dictionary by adding and defining a cooking term
Gravy Definition: 1 ) Juices exuded by roasted meat or poultry. 2 ) A sauce made from these juices by boiling with stock or wine or other liquids (some use vegetable). 3 ) seasoned, and usually thickened with a starch. There are numerous ways to make gravy, therefore ingredients vary. Terminology can differ regards the term gravy and sauce. Some... read more
Sifting Definition: Passing through a sieve to remove lumps; usually refers to flour or sugar. Sifted Flour vs unsifted flour Question : To sift or not ?! read more
Poaching Definition: Cooking food in simmering liquid just below the boiling point. Poaching also preserves the texture of food while infusing it with the flavor of the liquid. Some thoughts : Poaching Question Poaching lobster in butter. read more
Macerate Definition: To soften food by soaking it in liquid. Cheesecake w/ Fruit toppings : How to improve the taste. macerated strawberries read more
Garnishing Definition: Enhancing a dish with decorations , usually edible. favorite garnishings read more
Scoring Definition: 1 -Cutting gashes or narrow grooves on the surface of food. 2- Making a pattern of squares or diamonds on pastry crust. More info : How to score Scoring Bread Scoring meat read more
Spit Definition: Revolving skewer or meat rod on which , meat, poultry , or game is roasted, usually over a charcoal fire. Accompaniments for Spit Roast Lamb read more
Steeping Definition: 1-Soaking in liquid until saturated with a soluable ingredient. 2-Soaking to remove an ingredient, such as salt, from smoked ham or salt cod read more
Skimming Definition: Removing floating matter, such as fat or scum, from the surface of broth, jam,or other liquid. read more
Quenelles Definition: Light savory dumplings made with meat or fish and used as a garnish or in a delicate sauce. Quenelle of caviar / savory Quenelle of carrot sorbet / sweet read more
