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 BBS: The GWE BBS [ASV/CIN]
Date: 10-01-93 (10:05)             Number: 332
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Cooking tips.                  Conf: (37) Home Cooki
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It dawned on me that while we have all these wonderful recipes, some of the
people who want to use them may not know what the terms mean.  So, I decided
to dig out the old cookbook and post them for you all.  And after all, most
of us can always use a refresher course anyway...true?   So, here goes...not
only cooking terms, but some weights and measures, and other cooking hints as
well.    I'm sure all of you can easily add your tid-bits of cooking trivia to
this list as well.   Every cook has his/her own shortcuts, and ideas.


                   Terms Used In Food Preparation And Cooking

BASTE: To moisten by spooning pan-drippings, melted fat, water, or special
   sauce over the food during baking.
BLEND: To mix ingredients together until they are thoroughly combined.
BROIL: To cook food under direct heat, usually under the broiler.
CREAM: To make soft, smooth, or creamy by stirring with a spoon, usually
   applied to blending shortening and sugar together.
CUBE: To cut in small cubes about a half inch in size.
DICE: To cut in smaller cubes about a quarter inch in size.
DOT: To scatter bits of food, as butter, over other foods.
FOLD: To add an ingredient, usually stiffly beaten egg whites, to a mixture by
   very lightly stirring it in, but not beating, because that would make the
   mixture less airy and light.
KNEAD: To work and press dough with the palms of the hands, turning and
   folding it, until it is smooth.  "Knead in more flour" means to press the
   soft dough on a heavily floured board, fold over, and continue to work.
MARINATE: To cover food with a liquid - usually French dressing or a barbeque
   sauce (Or any other kind of sauce) - and let it stand to become tender and
   allow the flavor to soak in.
PARBOIL: To boil food in water until it is partially cooked.
PIT: To remove seeds from fruit.
SAUTE': To cook quickly in a small amount of fat, usually to brown meat or
   soften onions, green peppers, or mushrooms.
SCORE: To cut shallow grooves or gashes on the outer surface of food.  (You
   score a ham before adding a glaze, so it will not run off the top but sink
   in.)
SIFT: To put one or more dry ingredients through a strainer, sieve or sifter,
   such as flour with baking powder added; or powdered sugar, to remove lumps
   before using in cake icing, or other recipes.
SIMMER: To cook gently at just below the boiling point.
STEEP: To let stand immersed in a liquid to extract color and flavor.  Tea
   should steep about five minutes after the boiling water has been added.
   Coffee, brought to a boil, should steep a few minutes to get the full
   coffee strength.
STEW: To cook slowly in liquid for a lonmg time.  The liquid should barely
   bubble.
EGGS, SLIGHTLY BEATEN: To beat eggs together until yolks and whites are barely
   mixed.  (Use a fork instead of an egg beater.)
EGGS, WELL BEATEN: To beat both yolks and whites together until they are light
   and fluffy.
EGG WHITES, STIFFLY BEATEN: To beat until stiff but not dry.  (Some people will
   tell you that egg whites are stiffly beaten when you can tip the bowl to one
   side and the egg whites stay put.)

                          Some Weights and Measures

DASH.................1 shake of salt, pepper, or spice. About 1/16 teaspoon.
PINCH................The amount you can pick up between thumb and forefinger.
FEW GRAINS...........Less than 1/8 teaspoon.
1 teaspoon...........1/3 tablespoon.
3 teaspoons..........1 tablespoon.
4 tablespoons........1/4 cup.
5 1/3 tablespoons....1/3 cup.
8 tablespoons........1/2 cup.
16 tablespoons.......1 cup.
1 cup................1/2 pint.
2 cups...............1 pint (1 pound)
2 pints..............1 quart.
4 quarts.............1 gallon.
16 ounces............1 pound.
1 fluid ounce........2 tablespons.
16 fluid ounces......1 pint (2 cups)
1 stick (butter).....1/4 pound  (1/2 cup)

NOTES:

* Gravy or white sauce is tastier if the flour is cooked in the fat for several
  minutes - longer, if it is to be browned - before adding liquid.  There will
  be no "floury" taste if it is well cooked.
* When a recipe calls for dredging pieces of meat or chicken with flour, it is
  best done by shaking the pieces together in a roomy bag, instead of dipping
  each piece in flour.  Salt and pepper can be added to the flour, although
  it's a little hard to gauge the right amount.
* If your gravy, white sauce, or cream soup goes lumpy, beat it with a rotary
  eggbeater or a wire whisk, and most of the lumps will disappear.
* The true flavor of a lemon is in its yelow coating or rind.  Grate this and
  add it to the juice for any recipe that calls for lemon.  Lemon juice that
  one buys in a reasonable plastic facsimile of a lemon is handy to have on
  hand too.
* When you are beating egg whites and egg yolks seperately, always beat the
  whites first.   You can then beat the yolks without washing and drying the
  egg beater, but not the other way around.
* The oil that "calms troubled water" can also be added to the water in which
  you cook macaroni, spaghetti, or noodles to prevent the pieces from sticking
  together.  Your pot is not so apt to boil over either.  Add a little oil to
  the water when cooking rice.  It's not so apt to stick to the bottom.  OIl
  the cup cup in which you measure molasses and all the molasses will pour
  out.  Oil the pan in which you melt chocolate for desserts, and the pan
