Two definitions here again...
- A chop is a one-person-portion cut of meat, that contains a bone. You can have pork or lamb chops. If the bone is removed they are known as cutlets.
- To chop is a term used for cutting food, such as vegetables or herb, into small pieces using a sharp knife on a chopping board.
Think of coating food as putting an outer layer on it. This can be batter for frying, egg and breadcrumbs or a sauce.
This is the term used for a scone (biscuit) topping placed in circles around the edge of a baking dish on top of the food, often fruit or a meat stew, before cooking.
Seasonings served with a meal, such as salt, pepper or mustard, are known as condiments.
This is a cooking term which describes the beating together of fat and sugar until pale in color and fluffy, for cakes and puddings. A wooden spoon is normally used for creaming, although it can also be undertaken in a food mixer.(see Curdling below)
This word in our cooking glossary refers to pastry making. To crimp the edges of a pastry top on a pie you pinch them at regular intervals which gives a fluted appearance.
A covered pot that is electronically heated and will cook foods slowly over 8 to 12 hours. It is sometimes written as two words, crock pot. In the UK the crockpot is better known as a Slow Cooker.
You may find a warning in cake recipes where it says "...being careful not to curdle the mixture". So what does this mean? Curdling is where the liquid and solids separate, and when related to cakes it can happen when you add the eggs to the creamed sugar and fat. If you add cold eggs from the fridge, or beat them in too vigorously, then this separation can occur.
A dessert or sweet sauce made from milk, eggs and sugar. Custards can be boiled, baked or frozen.
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