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1 steam
To cook food on a rack or in steamer basket over a boiling liquid in a covered pan. Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching.To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary. -
2 temper
1. To slowly bring up the temperature of a colder ingredient by adding small amounts of a hot or boiling liquid, or even applying heat carefully Adding the heat or hot liquid gradually prevents the cool ingredient, such as eggs, from cooking or setting. The tempered mixture can then be added back to a hotter liquid for further continued cooking. This process is used most in making pastry cream and the like.2. To bring chocolate to a state in which it has snap, shine and no streaks ( feathers). Commercially available chocolate is already tempered but this condition changes when it is melted. Tempering is often done when the chocolate will be used for candy making or decorations. Chocolate must be tempered because it contains cocoa butter, a saturated fat which has the ability to form crystals, chocolate is melted and cooled. Dull grey streaks form and are called bloom or feathers. The classic tempering method is to melt chocolate until it is totally without lumps (semisweet chocolate melts at a temperature of 104 degrees F.) One third of the chocolate is then poured onto a marble slab then spread and worked back and forth with a metal spatula until it becomes thick and reaches a temperature of about 80°F. The thickened chocolate is then added back to the remaining 2/3 melted chocolate and stirred. The process is repeated until the entire mixture reaches 88-92 degrees for semisweet chocolate, 84-87 degrees for milk or white chocolate. -
3 poach
To cook in simmering liquidTo cook very gently in hot liquid kept just below the boiling point.♦ To cook food by gently simmering in liquid at 160 F.to 170 F. Deep poach is where the item to be cooked in this manner is totally submerged. Another technique of Poach is the shallow poach where the item is place with a flavorful cold liquid and the liquid will only come part way to the top of the item being cooked. The pan is covered with a paper cartouche and the item is then cooked to doneness♦ The residue liquid ( cuisson) is then strained and used as the foundation ( fond) for the sauce -
4 simmer
(Moist technique)To cook food in liquid over gentle heat, 185 F.to 195 F just below the boiling point, low enough so that tiny bubbles just begin to break the surface.To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles. -
5 reduce
To boil down to reduce the volume.♦ To thicken or concentrate a liquid by boiling rapidly. The volume of the liquid is reduced as the water evaporates, thereby thickening the consistency and intensifying the flavor. -
6 bollitura sf
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7 bollitura
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