Good Old Aussie Tucker

 

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Cooking Measures & Handy References

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Cooking Terms.......

Bain Marie - cooking in a dish of water

Blanch - Whitening certain meats, such as tripe, by putting in cold water then bringing to the boil. Removing the skins from almonds.

Casserole - To cook in a covered dish in the oven.

Cream - To mix ingredients, often fat and sugar, to the consistency of cream.

Dredge - To coat lightly with flour or sugar.

Bake - Cooking in the oven without fat.

Blend - Mixing ingredients. Can be liquids or solids.

Chop - Cutting food into small pieces.

Flake - To divide into small pieces.

Bake Blind - Bake with filling.

Boil - To cook at 212 degrees F.

Coat - To cover food with flour or to brush with egg and coat with crumbs or with a batter.

Decorate - Add attractive ingredients to a dish before serving. Usually used for sweet ingredients.

Fold - To combine ingredients gently together.

Baste - Spoon fat or liquid over food to keep it moist.

Braise - Prepare with a rich sauce.

Dice - To cut into even cubes.

Fry - To cook in fat.

Garnish - Decorations on savoury dishes.

Knock back - To knead dough that has 'proved' until it has returned to its original size.

Prove - Allow dough to rise.

Rub in - Incorporate fat and flour.

Sponge - A type of light cake or the first stages in yeast cookery.

Toss - Turning a pancake. Tossing food in fat, often called 'to saute'.

Glaze - To give a shine.

Par Boil - Partially cook by boiling.

Puree - Create a smooth, thick, mixture.

Season - To add salt and pepper. Also to mean preparing an omelette pan.

Steam - Cook in steam in top of cooker.

Whip - To beat briskly, ie, to thicken cream or egg whites.

Grill - Cook under the heat of a grill.

Pare - Remove skin or rind.

Roast - To cook meat, poultry or vegetables in extra fat, in the oven or over a rotisserie spit.

Sieve - To remove any lumps.

Stew - To cook in liquid in a covered container.

Poach - To cook slowly in liquid.

Roux - Mixture of fat and flour in a sauce.

Simmer - Cook below boiling point. There should be an occasional bubble.

Strain - To remove solid food from the liquid.

Work - Technical term for moving eggs when making an omelette. 

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The Cook's Helpers

Cake Sunk in Centre - Cut out the centre carefully, turn the outside into a ring cake. Ice or decorate if wished. Either crumble the cake from the centre, blend with an egg and steam for 35-40 minutes, then serve as a hot pudding.  Or slice the centre neatly, dip in beaten egg, fry in hot butter, sprinkle with sugar and serve as fritters.

Cake or Pastry that is burned - Rub a fine grater gently over the cake or pastry to remove the burned part. Dust a cake with sieved icing sugar, a sweet pie with sieved icing or castor sugar, and a savoury pie with finely grated cheese, mixed with a little chopped parsley.

Cake in which the fruit sinks - Slice across the original cake to give two shallow cakes, one plain and one fruit. Turn the cut surface to the bottom.

Biscuits or small cakes spread out too much as they bake - Take a pastry cutter or a knife and pull the edges towards the centre again to give a neat shape.

Sauces or stews with a lumpy sauce - Whisk the sauce sharply, rub through a sieve, or put into a liquidiser and emulsify until smooth. Lift the meat and any vegetables from the liquid in the stew and keep warm while you deal with the sauce as above. Reheat then add the meat, etc.

Sauce, soup or stew that is too salty - Put 2 or 3 peeled sliced potatoes into the liquid. Simmer for 10 minutes, remove. If still rather too salty, blend in a little milk or cream (this absorbs the flavour).

Sauce, soup or stew that is burned - Do not stir. Pour gently and carefully into a clean pan. Flavour with curry, chutney or mustard to camouflage the burnt taste. If a sweet sauce, try vanilla or almond essence.

Stew or casserole that has a far thinner sauce or gravy than anticipated - Remove the crusts from a slice of bread (this can be spread with butter and chopped herbs or made mustard if wished). Drop into the pan or casserole. Leave for 10 minutes then stir briskly until blended. If preferred, blend a little cornflour with cold liquid and add to the stew or casserole.

Cream that has turned sour - Either emphasise this by adding lemon juice and a little sugar, or add cinnamon or spice to disguise the sour taste. Alternatively use the cream in a stew, or for mixing scones.

The pastry sticks as you try to roll it out - Either dust with flour more liberally, which tends to spoil the basis proportions of the pastry or gather up the sticky dough and chill for 1 hour.

Mayonnaise curdled - Put a fresh egg yolk into a basin and gradually whisk the curdled mixture on to this; it will thick perfectly.

The pastry breaks badly as you try to roll it out - Put the pastry on waxed paper, cover with waxed paper and roll firmly.

Help - the meat is ready and the joint not really cooked - Slice neatly, heat gently in the sauce or gravy, or put on buttered foil on the grill pan and heat under the grill.

The meat is overcooked in a joint - cut into thick steaks, not neat slices.

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