Discover published sets by community

An oval-shaped dumpling or the presentation of soft food made with two spoons.

The browned bits and caramelized drippings of meat or vegetables left in a pan after cooking.

To cook fat out of meat or fish over low heat to use the fat for cooking.

To cover a roast or other meat with thin slices of bacon or fat to prevent it from drying out during cooking.

Consistency of a liquid that will coat the back of a spoon.

A burnt onion used for flavoring stocks and sauces.

To remove fat from the surface of a liquid, such as stock, soup, or sauce.

To cut vegetables into oblong, seven-sided football shapes for presentation and even cooking.

A versatile round-bottomed cooking vessel originating from China, used especially in Asian cooking for stir-frying.

A mixture of ground meat and fat, often with other ingredients, that is made into a spreadable paste.

The browning of sugar, resulting in a distinctive flavor and brown color.

To tie up a bird or roast with string to hold its shape during cooking.

To make a liquid clear by removing sediments or solids.

An emulsion of egg yolk, melted butter, and lemon juice or vinegar, often seasoned with salt, white pepper, and a little cayenne.

Refers to cooking equipment that does not react chemically with acidic foods.

A method of cooking that involves igniting alcohol added to food to create a burst of flames.

To soften or become softened by soaking in a liquid, typically used to describe the process with fruit.

The process of slowly adding a hot liquid to a cold one to prevent the mixture from curdling.

To brown the surface of food in a hot pan or oven to create a flavorful crust.

A cooking method involving browning food in fat and then simmering it in a small amount of liquid in a covered pot.

When proteins in a liquid coagulate due to heat or the addition of acids, resulting in a lumpy texture.

To extract flavor from one ingredient such as herbs, spices, or tea by steeping them in a liquid.

A flavor base made from diced vegetables, usually carrots, celery, and onions; used to add flavor and aroma to stocks, sauces, and soups.

A preparation of shredded or finely cut leafy vegetables, used as a garnish.

Food that is slowly cooked in a liquid in which it is stored, typically fat or sugar syrup.

To cook food gently in simmering liquid just below boiling point.

A method of cooking in which food is put into a folded pouch or parcel and then baked.

A term used to indicate a product or dish without the protein composite gluten, which is found in wheat and related grains.

To pour liquid into a hot pan to loosen the remaining bits of food from the bottom.

To soak food in a seasoned liquid, often containing an acid, to infuse flavor or tenderize.

Food prepared in accordance with Jewish dietary laws.

A baking and cooking tool that can withstand high temperatures, used for scraping and spreading.

A small, handy knife used for peeling and trimming fruits and vegetables.

A mixture of fat and flour used to thicken sauces, soups, and stews.

A small and imprecise amount of an ingredient, often used in reference to liquid additives.

A cool area for storing food prior to use, often a pantry or a cool room.

To cook food quickly in a small amount of fat over relatively high heat.

A cooking utensil used to blend ingredients smooth, or to incorporate air into a mixture.

The outer peel of citrus fruits used as flavoring.

The organs and entrails of a butchered animal, considered as food.

One of the five basic tastes; a savory and meaty flavor.

A hot water bath used to gently cook food or keep it warm.

A preparation of food that is cut into short, thin strips.

A gaseous dispersion in a liquid or solid, as seen with whipped cream or meringues.

A mixture of two liquids that don't normally combine, often stabilized with an emulsifier.

To work dough with the hands to develop gluten and a uniform texture.

A type of white sauce made from a light stock thickened with a roux.

A decorative or flavorful element added to a dish before serving.

The amount of food that is produced or the number of servings a recipe makes.

Pasta or rice that is cooked to be firm to the bite.

Stock that is reduced until it forms a thick, syrupy consistency.