Used when starting to cook soups and stews.

Bring to the boilīringing a saucepan of liquid, stew, soup or sauce up to 100☌ so that it bubbles. You can braise things in the oven or on the hob. It partly roasts and partly steams the food.

The ingredients are placed in a casserole dish or pan with a lid and only a little liquid. BraiseĪ method of cooking tough cuts of meat and some vegetables. Used for vegetables, beans, pulses, pasta, rice when making soup and to reduce some sauces. Cover ingredients in the boiling liquid to make sure they cook evenly. BoilĬooking in liquid (usually water) that is 100☌ and bubbling. For example, you might blend cooked vegetables together into a soup. Mixing multiple or single ingredients thoroughly into a smooth paste, liquid or powder. You can also blanch fruit, such as peaches or tomatoes, to make the skins easier to remove. You can then quickly cook them when required.

Vegetables such as broccoli or green beans are often blanched then immersed in ice cold water. Immersing foods in boiling water for a short time. Used for cake or biscuit mixtures as well as mashed potato. Beating ingredients together incorporates air and makes them lighter it can also soften them. Mixing vigorously with a fork, whisk, electric mixer or wooden spoon. Ideal dishes to cook and freeze include stews, bolognese sauce, cottage pies, soups and even bread. It’s an economic way of cooking as it uses less energy and it saves time. Batch CookingĬooking food in a large quantity, often so you can save or freeze some extra for another time. Do this 2–3 times during cooking – it will improve the flavour and moisture of the item you are basting. BasteĪ technique used during roasting meat or poultry where the cooking juices are spooned over the cooking meat. Used for cakes, bread, biscuits, puddings. An Italian term used to describe pasta that is cooked but not soggy.

Dice cooking dredge cooking