PLUMP:
To soak dried fruits in liquid until they swell.
POACH:
To cook very gently in hot liquid kept just below the boiling point.
Plump- To soak food (such as raisins or dried fruit) to make it soft and tender.
Pound- To flatten food, especially meat, to make it thinner and more tender.
Plump: To allow a food, such as raisins, to soak in a liquid, increasing its volume.
Poach: To cook very gently in hot liquid kept either just below or at the boiling point.
Plump - To soak dried foods in a liquid solution until the food softens and swells slightly from absorption.
Plump
To soak dried fruit, most often raisins, in warm water before cooking or adding to batter.
Poach ...
A plump German sausage made from beef and pork and seasoned with garlic; can be boiled, broiled or grilled and is traditionally served with sauerkraut.
To plump the raisins, combine them with the apple cider in a small saucepan and bring to a boil over medium heat. Immediately remove from the heat and set aside.
Soak plump dried cherries in brandy or orange juice for this luscious chocolate-glazed cake.
See the recipe
Ultrarich Chocolate Cake ...
A small plump game bird, weighing 1 to 2 pounds that originated from the pheasant family and is often sought for its delicately flavored white (U.S.) or dark (Europe) meat. The meat is more moist than that of a grouse, but similar in appearance.
6. Sear plump, juicy sea scallops in butter with a sprinkle of fresh thyme leaves until they're lightly browned; top each scallop with a 1/4 teaspoon of caviar and serve
Seared Scallops With Lime Jalapeno Aioli ...
A large, plump bean, pinkish brown in colour with reddish brown streaks; rarely found fresh in this country but readily available dried, it is widely used in Italian cooking
Borsch or borscht ...
Look for plump, firm fruits with their stems intact. Buy cherries that have been kept cool and moist, as flavor and texture both suffer at warm temperatures.
100g/3½oz plump raisins, moscatel or Malaga if possible
6-8 pared strips of orange zest
150ml/5fl oz freshly squeezed orange juice ...
Blueberries should be plump and firm and uniform in color with a silvery frost.
Broccoli should smell sweet and have a dark-green color. The stalks should be tightly formed and be firm, not limp.
The seed, which should be plump, light in colour, with a thin skin covered by fine wrinkles, is sown in March and early April at the rate of from 8 to 2 pecks to the acre and lightly harrowed in.
risotto rice = Piedmont rice Varieties: This plump white rice can absorb lots of water without getting mushy, so it's perfect for making risotto. The best comes from Italy.
A bowl of plump ripe cherries or raspberries (served with cream) and a bottle of sparkling white wine or champagne complete a sensuous feast; beautifully! ...
Because lentils plump up like little coins when cooked, they’re eaten in Italy (often paired with cotechino, a hearty pork sausage) to ensure wealth and prosperity in the new year.
Under the name Plumpy'nut 100 g (3.5 ounces), two small bags per day are given by the World Health Organization as a surviving base to many children in Africa.
To make baba, cooks start by soaking ¾ cup raisins or currants in rum so that the dried fruits will plump up and be infused with rum flavor.
Poaching is a wonderful way to keep delicate foods moist and plump. It is a great way to cook foods that will be cooked again, or will be further processed.
Arborio rice, an Italian variety, has short, plump grains that are high in starch content and, when cooked, have a creamy, saucelike consistency.
As an example, Marcona almonds are a Spanish variety that are more plump than other varieties and richer in flavor. Almonds can be purchased in the shell, shelled whole, sliced, slivered, chopped, or ground.
When choosing blueberries look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness.
Choose
Select cherries that are plump, shiny and firm with green stems. Avoid ones with soft or bruised spots, cracks or cuts. Cherries without stems deteriorate faster because of the broken skin.
The meat is best if the animal is plump, forest fed, and at least five years old; it is improved by hanging in a cool, airy place.
Freshly shucked clams, sold in their liquor, should be plump, moist, and shiny. The color varies from grayish green to beige to light or dark orange, depending on the variety.
The small, green Manzanilla Fina olives and large, plump Gordal (or "Queen") variety, both from Andalusia, are most popular in the U.S.
Tepescuinte Sometimes called tepescuintle The paca, a small, plump rodent found more often in South America than Mexico.
Tequesquite Rock salt
Tequila Liquor distilled from the juice of the blue tequila agave.
Fresh fava beans are sold in their long, plump, flattened pods and are easily shelled. The tough but edible skin can be removed. Dried beans require soaking to rehydrate them.
See recipes featuring Fava beans ...
The grains of short or round grain rice are round and plump. The high starch content makes short grain rice sticky when cooked.
This sweet-sour, jam like sauce is used in Chinese cooking and as a dip with fried meats and snacks. It is made from plumps, garlic, ginger, sugar, vinegar and spices.
Popadum
See Papadum ...
Sweet and crunchy, sugar snap peas can be eaten pods and all. Plumper than snow peas, these pods remain tender as they mature. For more information about sugar snap peas, see our article.
Sweet corn ...
These are pan fried, not sauted. Use plenty of oil and keep it hot to keep them crispy on the outside and plump and juicy on the inside. Using a cast iron skillet is best. Servings depend of use...main dish or appetizer." ...
One of the only ways to preserve cheese was to preserve cheese with salt. Greek mythology has it that the Cyclops Polyphemus raised plump sheep, ...
Shitake mushroom - A meaty, Oriental variety of mushroom with an almost steak-like flavor, used in pasta sauces and salads for depth. Choose fresh shitakes that are plump and unblemished, and avoid broken or shriveled caps.
Small yellow to creamcolored flowers are followed by shiny, deep-purple to black, plump fruits about 1/4 in. (5 mm) in diameter and containing a cluster of tiny black seeds inside.
Originally from North Africa, today we most commonly see these fruits in dried form, but if you can find them fresh, they are certainly worth the search. The fresh ones are plump and juicy, and less sweet than their dried counterparts.
Vialone Nana A plump grain, or firm inner starch rice, that makes a Risotto dish have a firm bite. Virgin olive oil A robust fruity flavored olive oil made from the pulp of the highest quality olives.
 See also: Flavor, Cooking, Water, Texture, Cream
|
