Fancy Cooking Terms I am Trying to Learn {Part 6}

Poach: To cook something by simmering in a small amount of water.

Puree: aa smooth cream of liquidized or crushed fruit or vegetables.

Pickle: An edible product, such as a cucumber, that has been preserved and flavored in a solution of brine or vinegar.

Reduce: To cook a liquid until it is lesser in amount.

Render: toto melt and clarify hard animal fat for cooking purposes.

Roast: to cook by exposing to dry heat

Roux: A thick paste of flour and melted butter used to thicken sauces.

Reconstitute: restore (dried food or drink) to its original state by adding water. 

Saute:  Briefly fried in hot oil.

Scald: Scald means to heat a liquid until just below the boiling point 

Steep: to put food in a liquid and leave it there, so that it becomes soft or has the same taste as the liquid

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