![]() Puree-Essentially, to turn something that is more or less solid into something more or less liquid. Plump-To soak a dried ingredient (especially fruits, such as raisins) in liquid to rehydrate. Marinate-To flavor by surrounding meats or vegetables with flavoring compounds-either wet or dry-and leaving to set. Knead-To work a dough in order to develop the flour’s gluten. (Make sure to use the coldest water possible.)ģ to 5 depending on sliced or whole and sizeįollow recommended blanching times to assure crisp-tender produce.Julienne-To cut in long thin, matchstick-size strips. Ice water works best because it cools quickly-even a few cubes from your ice tray will make a difference-but if all you have is cold tap water, that will work OK. To simplify peeling, before blanching fruit, cut a shallow X in the skin at the bottom.Įven after food is removed from the heat, it keeps cooking vegetable fibers continue to soften, pigments change color, and enzymes are inactivated (which lowers the nutritional values). Plunging the food items into an ice-water bath, called "shocking," halts the cooking process and its effects.After the fruit or vegetable is added to the boiling water, the water should return to a boil within 1 minute if it takes longer, it means there is too much food in relationship to water or that the pot is too large.However, the amount of salt can be debatable some chefs instruct to salt the water as you would for pasta, while others believe the water should taste like brine and be heavily salted. It not only contributes flavor to the vegetables but also results in less of the foods' sugars and salts leaching into the water. ![]()
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