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cut (food or other matter) into small cubes.

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The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size. Recipes with diced ingredients usually require the cubes to be no more than 1/4 inch square, however some recipes consider Dicing according to different sizes. When foods are Diced for recipes in different sized Diced cubes, a large Dice is 1/2 to 3/4 inch square, a medium Dice is 1/4 to 1/2 inch square, a small Dice is 1/8 to 1/4 inch square, and a fine Dice is 1/8 inch square or less.

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The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size.

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a rich white sauce made with milk infused with herbs and other flavorings.

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Tweaking in the Kitchen with THE MANIC CHEATER

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Definition: Bechamel Sauce/Roux BECHAMEL SAUCE noun Milk thickened with a butter and flour roux [syn: white sauce] ROUX noun A cooked mixture of butter or other fat and flour used to...

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beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

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Whisk dictionary definition | whisk defined

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whisk definition: The definition of a whisk is a kitchen action where you mix in a quick sweeping motion or a gadget with wire loops. (noun) An example of a whisk is a kitchen gadget you use to mix eggs before you scramble them....

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(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.

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I was wondering if you could settle a debate for me. OK, now growing up, I learned that when you make pasta, you should always put the pasta in only after the water has come to a rolling boil.

Of course, you start with the water coming out of the tap cold rather than hot, that's no question, but you have to wait until the cold water comes to a rolling boil before putting in your pasta, no matter what.

My mom always said that waiting until you had a good rolling boil going made the pasta taste better -- something about the rolling boil causes it to be chewier, or more al dente or something.

But now

my boyfriend swears that waiting until the water is at a rolling boil is incorrect, and that that can actually cause problems when you make your pasta.

Can you settle this debate for us? Is there even a right answer? I'm really curious to know, help me out!

Namaste!

Thanks for this article. I have just recently started cooking, and I am always getting hit with all these new cooking words and definitions.

It may seem really simple, and all my friends make fun of me for having to look up things like a rolling boil definition, but a lot of those cooking terms are really weird, if you think about it.

I mean, before I started seriously cooking I had a vague knowledge of basic cooking terms like grating and chopping, but man, you cooking people really take differentiating between actions to the next level!

If you take the rolling boil thing for an example, it seems like there's even different kinds of rolling boils

. One recipe I have calls for a full rolling boil while another just calls for a rolling boil, and a third one wants a barely rolling boil.

I'm just glad I was able to find my definition here -- that really helps a lot, thanks!

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I was wondering if you could settle a debate for me. OK, now growing up, I learned that when you make pasta, you should always put the pasta in only after the water has come to a rolling boil.

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mixture of fat (especially butter) and flour used in making sauces.

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A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups. All-purpose flour is most commonly used for making a Roux. It has moderate levels of starch and protein, so the thickening power is also moderate. The more starch content in the flour, the thicker the Roux as flour is the key ingredient that determines the thickness of the texture. As the flour combines with the fat and is heated the starch expands, thus creating the thickness in texture. The purpose of the fat is to act as a lubricant that will soften the texture and provide smoother-textured results when the cooking has ceased.

Clarified butter is the most common type of fat used by professionals when making a Roux, especially when preparing a delicate white sauce. When using clarified butter, the resulting sauce is smoother. Whole butter is also commonly used, but the sauce may require skimming during preparation to remove impurities that float to the surface. The accepted standard for the quantities of flour and fat to use for a Roux is a ratio of 6 parts flour to 4 parts fat by weight. The quantity of liquid that will be added to the Roux must also be considered when preparing the Roux as well as the desired thickness of the resulting sauce, gravy, or soup. In addition to butter, fat from poultry, meat residue and drippings, margarine, or oil and also be used to make a Roux.

Roux is easy to make, but it must be done correctly in order to successfully prepare many types of sauces. It is important to use a heavy-bottomed saucepan so that heat can be evenly conducted across and throughout the pan. Pans with good conductivity also prevent the Roux from burning, which would ruin the flavor of the sauce or soup. The butter is melted over low to moderate heat and then the flour is added to the pan. While stirring or whisking for 2 to 3 minutes, the mixture should bubble and foam and the color should gradually darken the longer the Roux cooks. A color range of light yellow to golden yellow is usually best for most sauces and soups. The Roux is then removed from the heat to allow it to cool slightly. When the bubbling has stopped, hot liquid (usually meat, fish, or vegetable stock) is poured into the pan, which is then returned to moderate heat and vigorously whisked into the Roux. Caution should be applied when working with any cooking liquids. Do not add ingredients of one hot liquid to the ingredients of another hot liquid causing the combination to crackle and splatter which may result in harmful burns. After the stock has been added, the heat is reduced to a low simmer and the stirring continues until the sauce becomes smooth. A Roux that is prepared on higher heat settings will cook too fast resulting a grainy texture for the sauce. Fat particles floating on the surface of the sauce indicates a seperation of the fat and liquids, so the Roux must be discarded. If the Roux becomes lumpy and cannot be stirred or whisked smooth, strain the Roux using a seive to remove any unwanted lumps in the Roux. Unused Roux can be cooled, wrapped, and stored in the refrigerator for later use.

There are three basic types of Roux that are commonly made: white, blonde or brown Roux. The white is cooked the shortest amount of time while the brown cooks the longest to acquire the darker color and flavor for a brown Roux. The longer a Roux cooks, the thinner the sauce becomes as the starch begins to break apart as cooking times increase. White Roux is prepared for making traditional white sauces such as Béchamel or Mornay sauce. The Roux mixture is cooked for 3 minutes or slightly longer, removing it from heat prior to a darkening in color can begin to occur. A blonde Roux which is used for making velouté sauces, cooks for 5 minutes or slightly longer in order to attain an ivory to tan color with a fragrance that is mildly nutty. The longest cooking time is used for making the brown Roux, most often used for the preparation of Cajun and Creole food dishes. The brown Roux requires 8 to 16 minutes (or longer at times) for heating and cooking the mixture, enabling it to become brown in color with a more intense nut-like aroma.

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A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups. All-purpose flour is most commonly used for making a Roux. It has moderate levels of starch and protein, so the thickening power is also moderate.

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fried quickly in a little hot fat.

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Par-baking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.

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work (moistened flour or clay) into dough or paste with the hands.

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the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

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Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed. When making a pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas.

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The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. Your fats and liquids should be cold for the biscuit method.

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A pastry blender is a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in").

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A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food.

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The function of sour cream in a baking good

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The function of sour cream in a baking good

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Due to its creamy texture, sour cream can be added to a variety of baked goods and recipes in order to yield moister results.

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In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. ... The mixture can also be layered or ribboned in the middle of the cake.

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Folding is usually executed with a rubber spatula for liquid and dry ingredients, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires.

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The muffin method calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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one that dishes; especially :an ice-cream scoop.

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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. ... Chocolate chip cookies (Toll House cookies), oatmeal (or oatmeal raisin) cookies, and rock cakes are popular examples of drop cookies.

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Cookies made by shaping dough by hand into small balls, logs, and other shapes.

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molded cookie definition - Google Search

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Definition of bar cookie. :a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. Combine chocolate with peanut butter, add some nourishing oats, and you have a great-tasting bar cookie to take to Little League games or office parties

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A white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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cream of tartar definition - Google Search

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The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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maillard reaction definition - Google Search

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Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough.

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creaming method definition - Google Search

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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. ... As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.

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caramelization definition - Google Search