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Glossary of Cooking Terms

¡¡Stewing, Red-cooking & Clear-simmering
¡¤Stewing is a time-honored moist cooking technique that transforms less tender cuts of meat unsuitable for quick-cooking methods into melt-in-your-mout¡­¡­
¡¡Strainer
¡¤Strainer - A kitchen utensil made of stainless steel, tinned steel or aluminum, with a perforated or mesh bottom; used to strain liquids or semi-liqui¡­¡­
¡¡Steep -
¡¤Steep - To soak food or spices in a liquid to soften or tenderize, or to have the food infuse its flavors into the liquid. Steeped vegetable is a Szec¡­¡­
¡¡Spatula
¡¤Spatula - A versatile utensil available in a variety of shapes and sizes and generally made from metal, wood or rubber. Spatulas can be used for a mul¡­¡­
¡¡Skim
¡¤Skim - (v.) To carefully scoop off the hardening surface of a liquid. For example, fat and foam can be skimmed from the surfaces of soups, stocks and ¡­¡­
¡¡Sharpening steel
¡¤Sharpening steel - A long, tapered round rod, made of extremely hard, high-carbon steel or ceramic attached to a handle; used to keep a sharp edge on ¡­¡­
¡¡Salting
¡¤Salting - Salting in China is about the same process as in the West, but it plays a much greater part in China . There are three reasons for this. Sin¡­¡­
¡¡Roast
¡¤Roast - (v.) To cook uncovered in an oven using little or no liquid other than that produced by the food as it cooks. Roasting requires fairly tender ¡­¡­
¡¡Rinsing
¡¤Rinsing - Rinsing is a term applied specifically to a form of plunging lamb slices at the table, for which Beijing , the capital of China is most famo¡­¡­
¡¡Mortar and pestle
¡¤ A two-piece device used to crush and grind garlic, herbs and other ingredients by hand. Food is placed in the bowl-shaped mortar and pounded wit¡­¡­
¡¡Measuring cups
¡¤Measuring cups - Special cups for measuring dry or liquid ingredients. Dry measuring cups come in graduated sizes usually ranging from 1/8 cup to 2 cu¡­¡­
¡¡Knives
¡¤Knives - Knives come in many shapes and sizes, but all have at least one thing in common. A knife, by definition, is a sharp-edged cutting instrument ¡­¡­
¡¡Gluten
¡¤Gluten - The protein in flour that, when moistened and kneaded, forms the web-like framework and adds an elastic nature to dough. This allows dough to¡­¡­
¡¡Garnish
¡¤ Garnishes are edible, as well as decorative, accompaniments. A garnish is something between an eating material and a cooking material. If there ¡­¡­
¡¡Electric mixer
¡¤Electric mixer - There are two basic types of electric mixers: hand-held and stand. The hand-held model is excellent for quickly beating egg whites, w¡­¡­
¡¡Buddha Jumping over the Wall -
¡¤Buddha Jumping over the Wall - The dish consists of double-boiled thick soup containing sharks fin, abalone, sea cucumber, mushroom, conpoy, chicken s¡­¡­
¡¡Boiling
¡¤Strictly speaking, this means cooking food in boiling water (A liquid is boiling when the surface is continually agitated by large bubbles). In practi¡­¡­
¡¡Blanching
¡¤Blanching -Method 1 : Dip food into boiling water for a few minutes, then plunge it into cold water. This is use for helping to remove the skins from ¡­¡­
¡¡Antioxidant
¡¤Antioxidant - (1) Natural or synthetic substances that prevent or delay the process of oxidation. Some food additives are antioxidants that act as pre¡­¡­
¡¡Aluminium
¡¤Aluminium Cookware made from this tough, strong, light metal holds heat well, but has a tendency to react with acids e.g. tomatoes and can give foods ¡­¡­

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