Title: Glossary of Cooking Terms 3
Categories: Info
Yield: 1 Text

Homogenize - Parboil

HOMOGENIZE: To create an emulsion by reducing all the particles to the same size. The fat globules are broken down mechanically until they are evenly distributed throughout the liquid.

INFUSE: To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid. Teas are infusions. Milk or cream can also be infused with flavor before being used in custards or sauces.

JOINT: To cut meat and poultry into large pieces at the joints using a very sharp knife.

JULIENNE: To cut food into thin sticks. Food is cut with a knife or mandoline into even slices, then into strips.

KNEAD: To mix and work dough into a smooth, elastic mass. Kneading can be done either manually or by machine. By hand, kneading is done with a pressing-folding-turning action. First the dough is pressed with the heels of both hands and pushed away from the body so the dough stretches out. The dough is then folded in half, given a quarter turn, and the process is repeated. Depending on the dough, the kneading time can range anywhere from 5 to 15 minutes. During kneading, the gluten strands stretch and expand, enabling dough to hold in gas bubbles formed by a leavener, which allows it to rise.

LARD: To insert strips of fat (lardons) or bacon into a dry cut of meat using a utensil called a larding needle. Larding makes the cooked meat more succulent and tender.

LINE: To cover the bottom and sides of a cassoulet, mold or terrine with a thin layer of bacon, pork fat, flavorings or pastry. Cake pans are frequently lined with parchment paper to prevent the cake from sticking to the pan after baking.

MACERATE: To soak foods, usually fruit, in liquid so they absorb the liquid's flavor. The macerating liquid is usually alcohol, liqueur, wine, brandy or sugar syrup. Macerate is also frequently applied to fruits sprinkled with sugar, which intensifies natural flavor of the fruit by drawing out its juices.

MARINATE: To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor and/or tenderize the food. Due to the acidic ingredients in many marinades, foods should be marinated in glass, ceramic or stainless steel containers. Foods should also be covered and refrigerated while they are marinating. When fruits are soaked in this same manner, the process is called macerating.

MASH: To crush a food into smooth and evenly textured state. For potatoes or other root vegetables, use a ricer, masher or food mill. While food processors provide a smooth texture more like a puree or a paste, they should not be used for potatoes.

MINCE: To cut food into very tiny pieces. Minced food is cut into smaller, finer pieces than diced food.

MOUNT: To whisk cold butter, piece by piece, into a warm sauce for smooth texture, flavor and sheen. Each piece of butter must be thoroughly incorporated before a new piece is added so that the sauce does not break (or separate into liquid and fat).

NAP: To completely coat food with a light, thin, even layer of sauce.

OPEN FACED: A sandwich prepared with just one piece of bread which is topped with a wide variety of meats, vegetables, cheeses and heated or not.

PARBOIL: To boil food briefly in water, cooking it only partially. Parboiling is used for dense food like carrots and potatoes. After being parboiled, these foods can be added at the last minute to quicker-cooking ingredients. Parboiling insures that all ingredients will finish cooking at the same time. Since foods will continue to cook once they have been removed from the boiling water, they should be shocked in ice water briefly to preserve color and texture. Cooking can then be completed by sauteeing or the parboiled vegetable can be added to simmering soups or stews.

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