Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Half-and-half

Culinary arts; Cooking

A mixture of equal parts cream and milk. It has about 12 percent milk fat and cannot be whipped.

Demi-glace

Culinary arts; Cooking

A thick, intense meat-flavor gel that's often used as a foundation for soups and sauces. Demi-glace is available in gourmet shops or through mail-order catalogs.

Steep

Culinary arts; Cooking

To allow a food, such as tea, to stand in water that is just below the boiling point in order to extract flavour or color.

Buttermilk is a low-fat or fat-free milk to which a bacterial culture has been added. It has a mildly acidic taste. Sour milk, made from milk and lemon juice or vinegar, can be substituted in baking ...

Stir

Culinary arts; Cooking

To mix ingredients with a spoon or other utensil to combine them, to prevent ingredients from sticking during cooking, or to cool them after cooking.

Fold

Culinary arts; Cooking

A method of gently mixing ingredients without decreasing their volume. To fold, use a rubber spatula to cut down vertically through the mixture from the back of the bowl. Move the spatula across the ...

Provolone

Culinary arts; Cooking

A southern Italian cheese made from cow's milk. Provolone is firm and creamy with a mild, smoky flavor. Because it melts so well, it is an excellent cooking cheese.