To fry quickly in a little fat.
The skin of pork and bacon joints is often scored with a knife to make it look more attractive when cooked. The score marks are shallow cuts, often made parallel to each other in alternate directions creating a criss cross pattern.
Three definitions for this cookery term.
Scored skin and fat on a gammon joint
- To add salt, pepper, herbs or spices to food to improve the flavour
- You can season a pan before you use it the first time - often performed on woks
- Food bought "in season" or at the time of year that it grows, is often freshest and cheapest
A lard or vegetable fat used when making pastry
Food is said to be simmering if it is being cooked just below boiling point.
An extremely fast method of cooking, often done in a wok.
To sweat food means cooking it gently in its own juices, or a little fat. The food should cook but not change colour and become brown.
A rich, chilled dessert made from cream and wine, sherry or champagne.
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