The seeds in the pulp of the guava can be eaten but not chewed. Read here how to eat a guava.
The kaki fruit is the table fruit of the Japanese emperors and very sweet. Read here how to eat a persimmon.
After opening the rough skin, the delicate pulp of the lychee is revealed. Read here how to eat lychees.
The Physalis is very well known as a decoration for various dishes. Read here how to eat a physalis.
To get the pulp of a pomelo, some effort is required. Read here how to eat a pomelo.
Here you will find the right values, abbreviations and their meaning for cooking and preparing delicious dishes and recipes.
Open the coconut properly - when is the nut ready for enjoyment and how do you eat a coconut.
Opening and slicing a pineapple is not difficult - Read here how to open it properly and what it is used for.
If ingredients are mixed very carefully, with only little effort and slow movements, one speaks of folding them in.
When extinguishing, the frying process is converted into a cooking process by adding liquid.
Candying is a preservation method for fruits that reduces the water content and greatly increases the sugar content.
The term peeling is generally understood to mean skinning products after a cooking or blanching process.
Pureeing means crushing cooked or raw food with a blender, blender or pounder.
The term let go refers to yeast dough, which has to rest for a certain period of time for its consistency and baking ability.
Sweating is the mixing of flour in hot fat and easy cooking of vegetables with the addition of a little fat.
Decanting is a ceremony in which a high-quality wine is poured into a carafe. The sediment should remain in the bottle.
Bandages are used to denote thickening or creaming of liquids during cooking. For creamy sauces!
When skimming off a soup, a clear broth is created by skimming off foam.
The so-called quenching in ice-cold water suddenly ends the cooking process of vegetables, rice, pasta or eggs at the desired time.
Caramelizing is the intense heating of sugar, which liquefies and turns into caramel.
Poaching means cooking food in hot liquid.
Carving means correctly cutting meat, fish and poultry, which is easier with the help of carving knives and carving forks.
Gratinating (gratin) is an essential step, for example for casseroles. How are you? Here it is!
The term barding describes the wrapping of lean meat in slices of bacon so that it does not dry out when roasted.
Blanching is the brief brewing of raw food with boiling water as preparation for further processing.
Many traditional dishes owe their typical, full-bodied aroma to a clear soup or bouillon, which serves as the basis for the preparation.
Roasting stock is the basis of every good sauce. It is created when roasting meat, fish or vegetables and provides important colors and flavors.
Burning off means boiling out starch on the stove. The method of preparation is necessary for the production of choux pastry.
Steaming is a gentle form of food preparation that retains most of the vitamins.
There are two types of skin-dressing: binding meat together and spraying on baking compound.
Dehydration is a method of preserving food. This is done by withdrawing liquid using air drying.
Napping means covering a dish with sauce and concerns serving, not preparation.
Degraving is the removal of fat from broths, soups and sauces.
Cooking is one of the most common words you read in recipes. It is often equated with cooking, i.e. the preparation of food.
Straining refers to the removal of turbid and fibrous substances from a liquid. Soups or teas become clear and visually appealing.
Toasting means to heat plant-based foods without the addition of fat in order to remove moisture from them.
Semi-frozen and spicy jelly, terrines and pies are called parfaits.
Sautéing is a special form of quick roast. This means spicy searing of meat as well as swirling vegetables in butter.
Soufflieren in the kitchen describes that a mass is strong when cooking or cooking.
Roux, or baking, is a heated mixture of flour and fat, which is used to bind soups and sauces.
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