Juices run clear
Used as a test for checking when poultry is cooked - a metal skewer or fork is inserted into the thickest part of the bird or joint and if the juices that come out of the holes are clear then the bird is cooked, ...
Juices
apple cider Notes: Apple juice and apple cider are very similar, except that all of the apple pulp is filtered out of the juice, while some remains in the cider. Substitutes: apple juice ...
Juices -- orange juice, grapefruit juice, cranberry juice, tomato juice or V8, pineapple, lemon or lime juice (fresh squeezed when possible) ...
Juices and browned particles that collect in the bottom of the pan in which meat or poultry has been roasted; used to enrich and flavor sauces and gravies.
Drizzle ...
Juices from cooked meat that have been thickened with a roux.
Gravy:
Gravy is simply a sauce made from meat juices. It's usually diluted with water, milk, wine, or stock, and thickened with flour or cornstarch.
Pan juices from roasted turkey
4 teaspoons cornstarch, dissolved in 2 tablespoons cold water
Salt and freshly ground black pepper, to taste ...
The juices and fat remaining in a pan after meat has been cooked. The drippings are often used as a base for sauce or gravy.
Dritta di Moscufo ...
Fruit juices and smoothies are a great way to enjoy a fruit fix. Smoothies are best thickened using banana, milk or yoghurt whereas fruit juices can be enjoyed purely as they are, or with a dash of soda water or lemonade to add sparkle.
1 tbsp juices (fresh lime)
1 tbsp fresh ginger (grated)
8 lamb loin (34 to 1 inch thick, chops) ...
Many fruit juices use cranberry juice as a mixer, since the juice has a unique tart flavor which can make other juices taste more flavorful and complex.
The natural juices from roasting meat - used as gravy.
Julienne Jus Lié
TOP 10 ...
The natural juices in which some fruit is packed has the added benefit of offering some nutritional benefits, so it doesn't make any sense to dump it down the drain.
The natural juices released by roasting meats that have collected on the bottom of the roasting pan.
Knead
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
The combined juices of chicory, carrot and celery are most helpful in asthma and hay fever, provided milk and foods containing concentrated starches and sugars such as white rice, white flours, macaroni, sweets, ...
Make sure the juices of raw or fresh meats being transported do not leak onto other foods. Clean any areas, such as counters, thoroughly after any leakage has occurred.
Drippings The juices or liquified fats left in a pan after cooking meat or other food.
Drizzle To slowly pour a fine stream of liquid over a dish.
Duchess potatoes Boiled potatoes whipped with egg yolks and then pressed thru a pastry tube ...
Spoon the pan juices over the berries to moisten them, then ladle the roasted berries over cake or ice cream, or serve them in a bowl with simple shortbread cookies and lightly sweetened cream.
fond: cooking juices from meat, used to make sauces; also, bottom
fond d'artichaut: heart and base of artichoke
fondant: melting; as in melted sugar flavored and used for icing ...
3. With tart juices, such as lemon and lime juice, you can replace all the vinegar.
Drippings - The juices and fat that is collected from the pan of cooked foods.
Dutch Oven - Large deep pots that are covered with a tight-fitting lid.
Falafel - Deep-fried balls of chickpeas. Popular in the Middle East and North Africa ...
jus The natural juices released by roasting meats.
knead To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
Jus gras The juices from roast chickens with veal stock and chicken stock.
Vladislav Jankovych » Pearl Restaurant London » Informations » Culinary Glossary » J food words » jus gras ...
jams and jellies, juices, sweet wine
Muscat
sweet, oldest cultivated grape variety, ranges white to black ...
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Fat and juices drawn and left from meat or poultry as it cooks. Dropping consistency
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The consistency required of cake mixes where the mixture reluctantly falls off the spoon. Drum ...
Drippings - The juices and fat that gather at the bottom of a pan in which foods are cooked. These are used to form a sauce for the finished product.
Drizzle - To pour a liquid mixture in a fine stream over foods.
strained juices from cooked meat, then a puree of chicken, game, or
fish; now it usually means a bisque or thick sauce or puree, such as
tomato.
Coulommiers (Fr.) A whole-milk cows' cheese from Brie, usually ...
The juices are reduced and the top is browned under the broiler. Crisp bacon and fried leeks are used to garnish this dish.
Bagna Cauda - Meaning "warm bath", this is a dip made of anchovies, olive oil, and garlic.
Baste: To moisten food while cooking with juices from the pan or other liquid. The liquid is ladled over the food to prevent dryness and add flavor.
Beat: To mix with quick, even, over-and-over motion with a spoon, whip or rotary beater.
Coriander, typically blended with cumin, curry powders, chili powders, garam masala, berbere, fruit juices, and lemon, flavors marinades and enhances North American, Mediterranean, North African, Mexican, Indian, and Southeast Asian cuisines.
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This technique gives the food an extra crispy crust and sears in the juices. It is also guaranteed to set off your smoke detector--unless the battery is dead.
Searing seals in the food's juices and provides a crisp tasty exterior. Seared food can then be eaten rare or roasted or braised to desired degree of doneness.
SEASON
To add flavor to foods.
Place a rimmed baking sheet or an aluminum foil drip pan on the oven rack below the pie to catch any juices that overflow during baking. Set the pie on the rack above.
Zabaglione - An Italian custard made with egg yolks and wine or juices, which are beaten vigorously over hot water to form a rich, creamy dessert.
The use of salt to draw out the bitter juices of some foods, for example aubergines.
Degraiser To degrease, the removal of fat from the surface of sauces, soups, stocks, etc.
Dejeuner Luncheon.
Served with its natural juices.
Au lait
With milk.
Au naturel
Simply prepared or cooked.
B Baba
A small cake made from a yeast dough, typically containing raisins or currants, baked in a cylindrical mold, and then soaked in a rum-flavored syrup.
With the advent of nonstick cookware, sautéing can be done at lower heats using vegetable broth and fruit juices instead of oil. Stewing refers to cooking slowly in a small amount of liquid in a closed container.
Deglaze - To add liquid to a pan in which foods have been sautéed or roasted in order to dissolve the caramelized juices stuck to the bottom of the pan.
Modern separation techniques such as milling, centrifugation, and pressing have enabled upconcentration of particular components of food, yielding flour, oils, juices and so on, and even separate fatty acids, amino acids, vitamins, and minerals.
However, there are many other foods that also contain this chemical, such as roasted nuts, snack foods, taco shells, juices, such as prune juice that is processed at high temperatures, granola bars, cereal, and a variety of other processed foods.
The salt pulls out the bitter juices via osmosis, so when preparing it is often best to put the slices of eggplant on a rack over a sink or on paper towels.
Another important benefit to browning meat is that it "seals" the meat and locks in flavorful juices. The meat can be browned by itself or can be dredged in flour beforehand. To brown meat, use a very hot large skillet over medium high heat.
Drippings - the fat, juices, and other residues separated from meat during cooking and left in the pan, or crusted onto the bottom of the pan.
Be absolutely sure that you keep all raw meats, poultry and fish and their juices away from other food. For instance, wash your hands, your cutting board and knife in hot soapy water after cutting up the chicken and before dicing salad ingredients.
Good dietary sources of folate include leafy, dark green vegetables, legumes, citrus fruits and juices, peanuts, whole grains and fortified breakfast cereals.
It is also the most preferred way to cook due to the fact that neither any of the meat or its juices are lost. In most cultures, this form of cooking is most represented by women and is served domestically to small closed groups, such as families.
History: An American dish that Chinese immigrants in the 1860s, who were untrained as cooks, created out of meat and vegetables fried together in their own juices and served over rice.
Hamburger patties and meatballs should be cooked until their centers are no longer pink and juices are clear. See also Recommended Meat Doneness Chart.
Drain fat with a spoon or baster to reduce fat content and enhance presentation.
Remove the ham and onions, leaving the drippings, and deglaze the pan with 1 cup ham juices and water. Slowly bring the contents of the pan to a boil. Meanwhile, add the flour to the cold water, while whisking constantly.
combined flavors such as cherry-vanilla flavor or pineapple-orange, cooking extracts such as vanilla, maple, mint, or almond, drink mixers such as pina colata, Flavonex (from Ross Products), food colors (just for a change of color!), fruit juices ...
Sorbet - Sorbet (pronounced Sor-BAY) is French for sherbet and contains fresh fruit (juices/purees), sugar, water and sometimes lemon/lime juice. It has no eggs, milk or cream, like sherbets.
In cooking, however, it has a slightly more specific meaning, referring to either the natural juices released from meat or poultry during the cooking process, or the juices squeezed from an uncooked fruit or vegetable.
To moisten and improve the flavor of foods (usually meats) by brushing on, drizzling or spooning over pan drippings, fruit juices, sauces, etc.
Bay Leaf ...
Served in the natural juices that flow from the meat as it cooks.
Literally, with juice, referring to a food course served with sauce. Often redundantly formulated, as in 'Open-faced steak sandwich, served with au jus.
stock, wine, spirits, or even fruit juices). The dark brown bits of meat left behind from the high heat cooking are called "fond" and are as intensely flavored as pan drippings from roasted meats.
A sauce made from meat juices, usually combined with a liquid such as chicken or beef stock, wine or milk and thickened with flour, cornflour or some other thickening agent.
Freshly caught fish is thinly sliced [sashimi] and 'cooked' with the juices of sour fruits such as limes, lemons or tamarind. Sliced onions and chilies are added and the raw fish salad is eaten with toasted sago, locally called sagok.
Resting: Heat drives meat's juices from the surface when it cooks. Letting meat "rest" before slicing lets these juices seep back towards the surface (liquids always take the path of least resistance). The result is a more flavorful piece of meat.
"Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist tender chicken with lovely crispy skin, and will be on your table in about an hour, ...
au jus: (oh zhoos): meal served with its own natural juices or gravy.
baste: to moisten foods as they cook, to avoid burning, and to give them more flavor.
 See also: Juice, Cooking, Flavor, Water, Fruit
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