- Cooking utensil much like a bain-marie method of cooking without using direct heat. It usually consists of two saucepans that fit together. The bottom saucepan is filled with water and the top saucepan is filled with a mixture requiring non-direct heat to prepare. It is most often used to prepare custards or melt chocolate. The saucepans can be made from stainless steel, aluminum, or glass.
- [Great Britain] Whipping cream.
- Dough is a mixture of four, liquid, and usually a leavening agent (such as eggs or yeast), which is stiff but pliable. The primary difference between dough and batter is the consistency - Dough is thicker and must be molded by hand, while batter is semi-liquid, thus spooned or poured.
- An old Western term for the wooden barrel which held the sourdough starter.
- To coat a food, as with flour or sugar.
To sprinkle, coat or cover with flour, crumbs, cornmeal or other seasoned mixture.
- To pluck, draw and truss poultry or game; to arrange or garnish a cooked dish; to prepare cooked shellfish in their shells.
- When it is dried, fruit becomes very concentrated in nutrients and fiber, which is why a standard serving is quite small. Just a quarter-cup (a scant handful) of dried fruit counts as a serving, yet it contains the same amount of fiber found in a whole piece of fruit or a half-cup of diced fruit â€“ about two or three grams. Because dried fruit is so portable, it makes an excellent snack. The trick is to watch your portions, because calories are concentrated and they can add up quickly. One serving of most dried fruit contains 50 to 80 calories. That's a great bargain, because it provides more nutrients and will probably satisfy your hunger longer than a cookie with 100 calories or a low-fat granola bar containing 150 calories.
- Fat and juices drawn and left from meat or poultry as it cooks.
To slowly pour a liquid, such as melted butter or a glaze in a fine stream, back and forth, over food.