Showing posts with label crisp. Show all posts
Showing posts with label crisp. Show all posts
Monday, October 1, 2007
Cooking Terms of the Week (C)
Caramelization
Browning sugar over a flame, with or without the addition of some water to aid the process. The temperature range in which sugar caramelizes is approximately 320º F to 360º F (160º C to 182º C).
Chop
To cut into irregular pieces.
Coat
To evenly cover food with flour, crumbs, or a batter.
Combine
To blend two or more ingredients into a single mixture.
Cream
To beat vegetable shortening, butter, or margarine, with or without sugar, until light and fluffy. This process traps in air bubbles, later used to create height in cookies and cakes.
Crisp
To restore the crunch to foods; vegetables such as celery and carrots can be crisped with an ice water bath, and foods such as stale crackers can be heated in a medium oven.
Crush
To condense a food to its smallest particles, usually using a mortar and pestle or a rolling pin.
Crystallize
To form sugar- or honey-based syrups into crystals. The term also describes the coating.
--CookingSisters--
Labels:
chop,
cooking,
cooking terms,
crisp,
crush,
crystallize,
definition
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