The No Recipe Cookbook by Susan Crowther

Author:Susan Crowther
Language: eng
Format: epub
Publisher: Skyhorse
Published: 2013-06-02T16:00:00+00:00

MINCE: Cut food into very small pieces.

MIX: Stir ingredients together until blended.

PEEL: Remove the skin of a fruit or vegetable.

PIT: Remove the pit of a fruit.

PLUMP: Rehydrate or soak dried foods, until they absorb enough liquid to soften.

PROOF: Allow the yeast to raise dough before baking.

PUREE: Mash food into a thick paste, sauce, or soup.

REDUCE: Reduce the cooking liquid by gentle boiling to intensify the flavor.

REHYDRATE: Return water back into a dried ingredient through soaking.

RISE: Heighten in volume through heat, moisture, and with a rising product (like yeast or baking powder).

ROAST: Cook with dry heat in an oven.

ROLL OUT: Thin dough for crusts by pressing with hands or using a rolling pin.

SAUTÉ: Means “to jump”—frying something in a small amount of oil while stirring or tossing food.

SEAR: Fry or singe a product on all sides in order to create a caramelized “crust,” which seals in the flavor.

SHRED: Slice into thin strips or strands.

SIFT: Force flour through a screen or stir with a whip to remove lumps.

SIMMER: Gently boil a sauce, soup, or food item on the stove or in the oven.

SKIM: Remove undesirables—fat or foam—from the surface of food.

SPROUT: Bring seeds to life through soaking and rinsing.

STEAM: Cook on the stove with a small amount of water so that steam forms and cooks food quickly.

STIR: Blend in a circular lifting motion.

STIR-FRY: Sauté and steam concurrently.

WHIP: Stir food quickly, incorporating air into it, thereby making it lighter.

ZEST: Finely grate, typically with citrus rind.

When there is a range of tolerance, honor the pansy taste buds and then keep enough Insanity Brew around for those hard cores.

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