Food and Wine

To tie fat around lean meats or fowl to keep them from drying out during roasting. The fat bastes the meat while it cooks keeping it moist and adding flavor. The fat is removed a few minutes before the meat is finished allowing the meat to brown. Barding is necessary only when there is no natural fat present.

To brush or spoon food as it cooks with melted fat or the cooking juices from the dish. Basting prevents foods from drying out and adds color and flavor.

The flesh of a cow bull or ox used as food.

To cook raw ingredients in boiling water briefly. Blanched vegetables are generally 'shocked' i.e. plunged immediately and briefly into an ice water bath to stop the cooking process and preserve color and crunch.

To combine two or more ingredients together with a spoon beater or blender.

To combine two or more ingredients together with a spoon beater or blender.

To heat a liquid to its boiling point until bubbles break the surface. 'Boil' also means to cook food in a boiling liquid.

To remove the bones from meat fish or fowl. Use a sharp boning knife and angle the blade toward the bone to avoid tearing or nicking the flesh.

To cook food tightly covered in a small amount of liquid at low heat for a long period of time. Sometimes the food is first browned in fat. The long slow cooking tenderizes meats by gently breaking down their fibers. The braising liquid keeps meats moist and can be used as a basis for sauce. Use wine stocks or water as components in braising liquid.

To cook food directly above or under a heat source. Food can be broiled in an oven or on a grill.

To apply a liquid like a glaze to the surface of food using a pastry brush.

To split food (meat fish fowl) down the center cutting almost but not completely through. The two halves are then opened flat to resemble a butterfly.