Pasta Glaze Glaze To glaze in cooking terms is to coat the finished dish with a layer of glossy, often sweet, sometimes Grate Grate To Grate is the process of transforming firm food items into smaller finer pieces by rubbing the item against Grease Grease Greasing is the application of fat to a cake tin or maybe a baking tray to eliminate the food Knead Knead To fold and stretch dough into a soft, uniform texture to create structure and strength in the dough. Kneading Insalata Insalata Italian for Salad Jambalaya Jambalaya Creole rice dish of West African, French, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Mince Mince cut up or grind food, (especially meat) into very small pieces, typically in a machine with revolving blades Marinate Marinate To soak food in a marinade that will impart the flavour from the marinade into the food before cooking. Marinade Marinade A Marinade is a liquid made up to Marinate food.It can be either acidic (which would be made up Macerate Macerate To macerate is to soften food using a liquid. Raw, dried or preserved fruit or vegetables are soaked in « Previous 1 … 32 33 34 35 36 … 54 Next »
