To transfer the flavours locked in proteins, vegetables, herbs or bones into a liquid. To lightly coat food in a flour, batter, potato starch or cornstarch in preparation for pan-frying or deep-frying and ensure a crispy final coating. To cut vegetables into the dimensions of 1/4 inch cubes. To release the flavours infused into the pan following browning back into a sauce by adding water, stock or wine. The purpose of curing is the remove water from the food and enhances the flavour profile of the food. To preserve or prepare foods through a variety of methods that include smoking, pickling and salt. With respect to butter, butter is heated slowly and milk solids are removed to result in clarified butter. To remove any unnecessary sediment from liquids through a process of boiling and filtering until a clear product is achieved. Onions, roasted protein, roasted vegetables
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