{"id":135,"date":"2008-07-06T17:37:34","date_gmt":"2008-07-06T16:37:34","guid":{"rendered":""},"modified":"2021-03-13T10:42:10","modified_gmt":"2021-03-13T09:42:10","slug":"a-glossary-of-cooking-terms-by-andy-hamilton","status":"publish","type":"post","link":"https:\/\/www.selfsufficientish.com\/main\/a-glossary-of-cooking-terms-by-andy-hamilton\/","title":{"rendered":"A glossary of cooking terms – By Andy Hamilton"},"content":{"rendered":"

Agar-Agar <\/strong><\/p>\n

A setting agent made from seaweed<\/p>\n

Au Gratin <\/strong><\/p>\n

Baking or Grilling using cheese or breadcrumbs on a sauce base.<\/p>\n

Barbeque<\/strong><\/p>\n

Spanish term describing roasting a whole animal outside – now more commonly used to mean putting some economy burgers onto a few hot coals and serving them up when still frozen in the middle and burnt on the outside.<\/p>\n

Barcarbonate of Soda<\/strong><\/p>\n

Baking soda.<\/p>\n

Bechamel<\/strong><\/p>\n

A ponsey sauce named after Louis de Bechamel. A white sauce flavoured with vegetables and bouquet garni.<\/p>\n

Beat<\/strong><\/p>\n

To mix rapidly with a utensil such as whipping an egg with a fork.<\/p>\n

Blanching<\/strong><\/p>\n

The act of boiling rapidly then cooling rapidly to retain flavour, colour and texture.<\/p>\n

Brawn<\/strong><\/p>\n

Jellied meat spiced and preserved made from the head of a pig, sheep or ox. (lovely)<\/p>\n

Calorie<\/strong><\/p>\n

A unit of heat that expresses the energy providing qualities of food<\/p>\n

Cream – Double<\/strong><\/p>\n

Thicker heavier cream<\/p>\n

Single <\/strong><\/p>\n

Thinner, lighter and with less calories.<\/p>\n

Currants<\/strong><\/p>\n

Tiny rasins. Originally they were named after a grape variety from Corinth in Greece.<\/p>\n

Dariole<\/strong><\/p>\n

A small mould that is used when baking, poaching and steaming.<\/p>\n

Dredge<\/strong><\/p>\n

Sprinkling with with flour or sugar.<\/p>\n

Dripping<\/strong><\/p>\n

Animal fat, seperated from the juices after roasting. My Dad used to eat it on bread.<\/p>\n

Filo pastry<\/h3>\n

Very thin pastry<\/p>\n

Fool <\/strong><\/p>\n

Cream and fruit puree<\/p>\n

Garnish <\/strong><\/p>\n

The little bits that are served with a meal, generally just a bit of parsley.<\/p>\n

Ghee<\/strong><\/p>\n

Clarified butter<\/p>\n

Haggis<\/strong><\/p>\n

The mnced liver, heart and lungs of a sheep mixed with oatmeal and often some secret ingredients. It might not sound like a nice food but it is.<\/p>\n

Icing sugar<\/strong><\/p>\n

Very fine white sugar used on top of cakes known elsewhere as confectioners sugar.<\/p>\n

Junket <\/strong><\/p>\n

Milk solidified by rennet<\/p>\n

Muslin bag <\/strong><\/p>\n

Very thick cheese cloth, use for draining things though such as when making jam.<\/p>\n","protected":false},"excerpt":{"rendered":"

Agar-Agar A setting agent made from seaweed Au Gratin Baking or Grilling using cheese or breadcrumbs on a sauce base. Barbeque Spanish term describing roasting a whole animal outside – now more commonly used to […]<\/a><\/p>\n<\/div>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[730],"tags":[205],"class_list":["post-135","post","type-post","status-publish","format-standard","hentry","category-food","tag-cooking-terms"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t