Vegetables such as broccoli or green beans are often blanched then immersed in ice cold water. Immersing foods in boiling water for a short time.
Used for cake or biscuit mixtures as well as mashed potato. Beating ingredients together incorporates air and makes them lighter it can also soften them. Mixing vigorously with a fork, whisk, electric mixer or wooden spoon. Ideal dishes to cook and freeze include stews, bolognese sauce, cottage pies, soups and even bread. It’s an economic way of cooking as it uses less energy and it saves time. Batch CookingĬooking food in a large quantity, often so you can save or freeze some extra for another time. Do this 2–3 times during cooking – it will improve the flavour and moisture of the item you are basting. BasteĪ technique used during roasting meat or poultry where the cooking juices are spooned over the cooking meat. Used for cakes, bread, biscuits, puddings. An Italian term used to describe pasta that is cooked but not soggy.
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