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L’inglese in cucina

L’inglese in cucina

Vuoi preparare una ricetta ma la trovi solo in inglese? Niente paura, con questo piccolo glossario potrai cucinare piatti deliziosi alla perfezione. Delicious!

BAKE:

To cook by dry heat, usually in the oven.

BATTER:

A mixture containing flour and liquid, thin enough to pour.

BEAT:

To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

BLEND:

To incorporate two or more ingredients thoroughly.

BOIL:

To heat a liquid until bubbles break continually on the surface.

CHOP:

To cut solids into pieces with a sharp knife or other chopping device.

DICE:

To cut food in small cubes of uniform size and shape.

DRIZZLE:

To sprinkle drops of liquid lightly over food in a casual manner.

FRY:

To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.

GARNISH:

To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.

GRATE:

To rub on a grater that separates the food in various sizes of bits or shreds.

LUKEWARM:

Neither cool nor warm; approximately body temperature.

MINCE:

To cut or chop food into extremely small pieces.

PEEL:

To remove the peels from vegetables or fruits.

POACH:

To cook very gently in hot liquid kept just below the boiling point.

ROAST:

To cook by dry heat in an oven.

SIMMER:

To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

STEW:

To simmer slowly in a small amount of liquid for a long time.