Glossary of Terms
June 25th, 2010
Unfamiliar with what whisking, folding, resting, papillote and parboil mean? In the following glossary we will show you what each of these terms involves and show you how to apply them to your favourite meat dishes.
Whisking: commonly used for whipping egg yolks, sauces and cream; whisking involves a light, rapid movement of your wrist which helps to trap air within the mixture.
Folding: similar to whisking, folding involves blending lighter ingredients into a heavier mixture, using a series of gentle turns. A prime example would be folding a beaten egg into batter.
Julienne: whilst this term made sound unfamiliar, julienne is quite common in the meat world. It essentially involves cutting your meat into fine, narrow strips that measure 2-3 inches in length and 1/8 inch in width.
Papillote: this interesting cooking method involves wrapping meat inside a sealed piece of greaseproof paper/tin foil. As you bake your meat in the oven, this releases steam which causes the wrapping to puff up. Once cooked, the paper is slit and your meat can be served.
Parboil: similar to blanching, parboil involves a longer period of cooking where your meat is partially boiled or simmered in fluid.
Render: this unusual cooking technique is great if you are looking to drain the excess fat off your bacon cuts and spare ribs. By melting these fatty meats over a low flame, this will cause the fat to separate for any remaining connective tissue, enabling your meat to turn crispy and brown, and the fat to be drained away.
Resting: occurs when the heat from your oven drives the meat juices from the surface. Once cooked, by letting your meat rest before carving, this allows these juices to seep back towards the surface and increase flavour.
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