My bold padlet by brandon-test tester

Butterfly

brandontest — 2024-07-11 19:47:46 UTC

Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened.

Caramelization

brandontest — 2024-07-11 19:48:54 UTC

Caramelization is a process of browning of sugar used extensively in cooking for the resulting rich, butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C₂₄H₃₆O₁₈), caramelens (C₃₆H₅₀O₂₅), and caramelins (C₁₂₅H₁₈₈O₈₀).

Deglazing

brandontest — 2024-07-11 19:51:50 UTC

Deglazing is simply the act of adding liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom to release.

Emulsify

brandontest — 2024-07-11 19:52:49 UTC

What Does Emulsify Mean in Cooking? The standard emulsify definition is to combine two ingredients that don't normally mix easily. In cooking, this usually means an oil or a fat and water or a water-based substance like broth or vinegar.Aug 16, 2022

Fold

brandontest — 2024-07-11 19:53:24 UTC

A technique used to gently combine a light, airy ingredient (such as beaten egg whites) with a heavier one (such as whipped cream or cake mix). The lighter mixture is poured on top of the heavier one in a large bowl.

Mise en Place

brandontest — 2024-07-11 19:54:13 UTC

Mise en place is a French kitchen phrase that means “putting in place" or “gathering.” It refers to the discipline and organization a good chef exhibits in the kitchen. To practice mise en place, a chef should have all of their ingredients and supplies prepared and organized before they begin cooking.

Napé

brandontest — 2024-07-11 19:54:50 UTC

Chefs use the French term nappé, meaning to top or coat with sauce, to describe the proper consistency. If the consistency of a sauce is too thin or the flavor too weak, adjust it by gently simmering the sauce to reduce, thicken, and concentrate the flavors.

Roux

brandontest — 2024-07-11 19:55:30 UTC

A roux is a cooked mixture of equal parts flour and fat. When flour is cooked in fat, the fat coats the flour's starch granules. This helps keep lumps from forming when the roux is combined with liquid such as milk or stock, yielding a silky-smooth, uniform sauce.Aug 30, 2022

ESJS Yoon hoo Hwang

brandontest — 2024-07-11 19:55:47 UTC

Reduce

brandontest — 2024-07-11 19:57:16 UTC

Reduced fat or sugar means that a product has 25% less fat or sugar than the same regular brand. Light means that the product has 50% less fat or 1/3 less calories than the same regular product. Free means as little as possible of a nutrient, like sugar, fat, or gluten.

Saute’

brandontest — 2024-07-11 19:58:00 UTC

Sautéing is a cooking technique which derives its name from the French verb for jumping. Sauté is a dry-heat cooking method, which involves cooking a small amount of fat in a hot pan while tossing ingredients around.

Simmer

brandontest — 2024-07-11 19:58:57 UTC

A simmer is a method of cooking that uses moderate heat to gently soften foods while slowly combining seasonings and ingredients. It's often used for soups, stews and slow cooking meat, especially in a cast iron Dutch oven on the stovetop.

Sear or brown

brandontest — 2024-07-11 19:59:52 UTC

Sear or brown Searing is putting the food on a surface at very high heat. Browning is whatever method you choose that makes the food brown. Searing pretty much always browns, but lots of browning does not involve searing.Sep 15, 2022