Cooking Dictionary: Part 2

4 Oct

Here’s a cheat sheet to help you figure out confusing words you may come across in recipes.

 

Caramelize: To heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown.

Convection Oven: An oven equipped with a fan that provides continuous circulation of hot air around the food.

Cut in: To mix a solid, cold fat (like shortening or butter) with dry ingredients until the mixture takes the form of small particles. It can be done with a food processor, a handheld tool called a pastry blender, a fork, or two knives.

Dash: A very small amount of seasoning added to food. It’s somewhere between 1/16 teaspoon and a scant 1/8 teaspoon.

Dice: To cut food into tiny cubes (1/8 to 1/4 inch).

Dilute: To reduce a mixture’s strength by adding liquid (usually water).

Dollop: A small glob of soft food, such as whipped cream.

Dredge: To lightly coat a food with flour, cornmeal, or breadcrumbs before frying or baking.

Dust: Lightly coating a food with a powdery liquid, such as flour or powdered sugar.

Egg Wash: Egg yolk or egg white mixed with a small amount of water or milk. It’s brushed over baked goods before baking to give them gloss and color.
Source: Cooking 101: WebMD

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