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Binding:
Making soups or sauces thicker by adding egg
yolk. Dishes containing egg as a binding agent
should not be cooked any further as this would
cause the egg yolk to curdle.
Paring:
Removing skin, fat and sinew from meat.
Reducing:
Boil soups, suaces or the juices from the meat
over a high heat. Water will evaporate leaving
the liquid more concentrated.
Folding:
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ed into creamy desserts or cake mixtures with a
spatula or large wire whisk. It should be folded
in gently to maintain the light, airy texture of
the cream or egg white.
Sieving:
Passing cooked food though a sieve.
List of specialist terms:
Barding:
Wrapping or laying rashers of bacon over meat,
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during cooking.
Thickening:
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Always add these to cold liquids to avoid them
becoming lumpy.
Blind baking:
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lentils, peas or baking beans) helps to avoid the
pastry bubbling. Discard the beans before
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Deglazing:
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vegetables.
Skimming:
Skimming fat from sauces, soups or stocks.
Dressing:
"Shaping" meat or poultry using clips, skewers
or kitchen twine.
Gratinating (cooking au gratin):
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heat.