Chop – To chop is to cut into small pieces.Brown (ground meat) – To cook ground meat until no uncooked surfaces are visible prior to using it in a recipe.Broil – A method of cooking, in which the heat source is above or below the food, it is placed on a rack or grate and the speed with which it cooks depends on how far away it is from the heating element and the foods thickness.Braise – To brown meat or vegetables in small quantity of hot fat, then to cook slowly in small amount of liquid either in the oven or on top of the stove.Boil – To heat a food so that the liquid gets hot enough for bubbles to rise and break the surface.
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