Categories
Cooking

Fancy Cooking Terms I am Trying to Learn {Part 5}

Macerate:soften or become softened by soaking in a liquid.

Marinate:  To soak in a seasoned liquid or paste to flavour.

Mince:  To cut or chop something very finely especially used for meat.

Mise en Place: To organize the kitchen before starting service {used in usually professional kitchens}

Nappe: To coat a food with liquid.

Needling:  The process of poking holes in meat to tenderize it before cooking.

Parcooking: To partially cook a food so that it can be finished later on.

Paupiette: a long, thin slice of fish or meat, rolled and stuffed with a filling.

Panade: A soup boiled in water from bread, butter, sometimes also egg yolk and milk.

Parboil: To partially cook a food by boiling it.

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