Double saucepan
Also known as a double boiler, this consists of a set of two pans that stack on top of each other.
Saucepans (1-, 2-, and 3-quart, with lids): It's best to have a few different sizes of these versatile, long-handled pans.
Saucepan
Wooden spoon
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In saucepan, combine peanut butter and butter. Cook and stir over medium heat until blended. Remove from heat; stir in confectioners sugar, cocoa and vanilla.
Spread into a buttered 8 inch square pan.
In saucepan cook 2 cloves minced garlic in 2 tablespoons hot olive oil 1 minute. Stir in two 15-ounce cans white beans, rinsed and drained. Coarsely mash. Stir in chicken broth to moisten beans (up to 1/4 cup).
Set saucepan on one side of preheated grid.
Pierce each bratwurst in several places with tip of sharp knife. Carefully add bratwurst to beer; simmer, on uncovered grill, over medium coals 15 minutes, turning once.
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In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
In a saucepan, combine the eggs with the warm water and lemon juice and whisk carefully. Heat the mixture over low to medium low heat (preferably over a double boiler), whisking the mixture at all times. Add the salt as you whisk.
In a saucepan, bring water and sugar to a boil; cool slightly, then whisk in the sour cream and Meyer lemon juice; refrigerate until chilled; freeze in an ice cream maker according to manufacturer's instructions.
For the Cakes ...
Set of saucepans in your chosen material (dishwasher, oven, hob safe)and style that consists of: ...
In a small saucepan, poach the shrimp until pink throughout. Drain and cool. Cut each shrimp in half lengthwise and set aside. Fill a large bowl with warm water. Dip one wrapper in the warm water for 10 seconds to soften.
See salt and saucepan
Yam
A root vegetable that is used in Carrabean cookery.
In a saucepan, sauté olive oil, clove garlic, coriander, turmeric, cumin, ginger, dry mustard and red pepper.
Add ½ tbsp olive oil, water and potato.
Fry, stirring often to coat potatoes with seasonings.
Melt butter in a saucepan before laying your phyllo out on a clean workspace and cutting it in half to make long rectangles. Peel a sheet off, place a small amount of filling onto it, and bundle it into a triangle.
In a nonreactive saucepan, combine the half-and-half, powdered wattleseed, vanilla, wattleseed extract, sugar, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl.
Put the dashi in a saucepan or small pot and bring to a near boil. Place the miso into a small hand held sieve, dip it into the dashi in order to moisten, and then with a spoon, stir and push the miso through the sieve.
Brass or metal saucepan without handles also called Pateeli or Batloi. Dewa. Lentils. There are over sixty types of lentil in the sub-continent. The most common restaurant types are masoor, channa and urid. Dhania. Coriander. Dhansak.
Bain-marie: A French double boiler or a large open vessel half-filled with hot water in which saucepans are placed to keep contents nearly at boiling point.
Bake: To cook by dry heat in the oven.
Bain marie Melting or cooking very gently by placing the ingredients in a bowl over a saucepan of simmering hot water. Baste Moisten meat by pouring its own gravy or fat over.
Usually consists of two saucepans that fit together, the bottom one filled with water and the top one with the mixture to be cooked. May be stainless steel, aluminum, or glass. Also known as a Bain Marie.
Drawn butter
Another term for melted butter.
Another method is to simmer the butter in a saucepan until the mixture separates. After the water has evaporated, the milk solids will begin to fry in the clear butterfat.
Small pots with taller sides are called saucepans and are measured by volume (usually 1-4 quarts). As saucepans get larger, they are called sauce-pots or soup pots (3-12 quarts).
It usually consists of two saucepans that fit together. The bottom saucepan is filled with water and the top saucepan is filled with a mixture requiring non-direct heat to prepare. It is most often used to prepare custards or melt chocolate.
Cut the peel into narrow strips and simmer the strips in boiling water until they're tender, then drain off the water from the saucepan.
If using Israeli couscous, bring 2 1/2 cups water to a boil in a medium saucepan; if using regular couscous, reduce amount of water to 2 1/4 cups. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat.
To make 175 g/6 oz ghee, melt 225 g/8 ox butter in a saucepan. lowly simmer the melted butter until it becomes clear and a whitish residue settles at the bottom. Remove from the heat, spoon off any foam, and allow to cool.
Definition: Scald means to heat a liquid, usually a dairy product, in a saucepan until it almost boils.
Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil on the stove. Cover the pan, remove it from the heat, and allow the eggs to “cook” for 15 minutes.
A cooking method consisting of two saucepans fitting together so that the contents of the upper pan can be cooked or heated by boiling water in the lower one.
Dredge
To coat food with flour, bread crumbs, etc.
Deglaze ...
Heat 2 ounces vanilla- or chocolate-flavored candy coating (almond bark), coarsely chopped, in 1-quart saucepan over low heat, stirring constantly, until melted and smooth. Cool slightly. Pour into small resealable plastic bag; seal bag.
casserole (kasa-rol) - The word casserole is derived from the Old French word casse and the Latin word cattia meaning a "frying pan or saucepan." As often happens in history, the name of the cooking utensil was used for the dish name.
sauteuse evasée: A slope-sided saucepan that's 8 to 9 inches in diameter and has a volume of about 3 quarts.
scald: To heat milk to just below the boiling point when making custards and dessert sauces to shorten the cooking time and add flavor.
Double Boiler - two saucepans, one of which fits into the top of the other. The lower pan is partially filled with water kept boiling or near boiling to keep the food in the upper pan cooking without excessive or uneven heat.
Coats a spoon- When stirring liquid in a saucepan the liquid will cover a metal spoon.
Combine-Adding ingredients together and stirring.
Core-To remove the inside of a fruit. Apples or pears are an example of a fruit that is usually cored.
I place this in a small saucepan and warm on the stove, stirring constantly to avoid scorching the creamer. You can add more chocolate syrup according to your tastes and phe allotment.
A set of two special saucepans, one nested inside the other, to gently cook egg based sauces.
Dough
A mixture of flour, water and other ingredients which is firm enough to knead or to be shaped with the hands.
Double boiler: A piece of kitchen equipment consisting of two saucepans, one of which nests partway inside the other. The lower pot is used to hold simmering water that gently cooks or melts the heat-sensitive food that is placed in the upper pot.
Scald: To heat just below the boiling point, when tiny bubbles appear at the edge of the saucepan.
Simmer: To cook in liquid just below the boiling point.
Steep: To let food stand in hot liquid in order to extract or to enhance flavor.
To loosen and liquefy fat, sediment and browned juices stuck at the bottom of a frying pan, roasting tin or saucepan by adding liquid (usually stock, water or wine) and stirring while boiling.
Melt Foods such as butter or chocolate can be melted in a small saucepan over low heat until they are liquid. They can also be melted in a microwave container in the microwave.
For the beetroot purée, put the baby beetroots, garlic and shallot into a blender and blend into a coarse mixture. Spoon into a small saucepan, add the water, bay leaf, butter, ...
To quickly fry in a small amount of oil in a saucepan or skillet.
Polyunsaturated oil ...
A type of pudding which is made with cornmeal, milk, molasses, butter, and seasonings which are cooked together in a saucepan and then baked until the pudding sets.
Indian Pudding Glossary Term - Related Content
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Can mean a large pan of hot water, or 'bath', in which a smaller pan is placed for cooking contents or to keep foods warm, or a double saucepan with water in the lower half.
Bake blind
To bake a pie crust without a filling.
"I can't imagine ingredients burning over medium heat if watched closely and stirred, especially in a decent quality saucepan. I also think it is unfair..." more
Brown Rice Pumpkin Pudding
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This can help to make meringues of a finer texture. In some cases, this property is undesirable. For example, the coating on Saucepan Fudge Crackle Cookies is specified to use regular granulated sugar; superfine sugar might dissolve.
" You can make your own by combining 1 cup firmly packed brown sugar and 2 tablespoons water in a saucepan and cook, stirring constantly, until sugar is dissolved (about 2 minutes).
To clarify butter, melt unsalted butter in a heavy saucepan over low heat. Skim off the froth from the top and carefully pour the clear liquid into a jar, leave the milky residue behind. Clarified butter is used in sautés, sauces and in baked dishes.
The pressure cooker pan can be used as an ordinary saucepan for cooking larger quantities of food.
Several foods can be cooked together in the pressure cooker. Besides saving fuel, this reduces the amount of washing up.
Place this in a stew pot or saucepan and simmer over medium-low heat, adding abundant salt (1 1/2 teaspoons per pound of meat mixture) and a mixture of black pepper and baharat, about 1 tablespoon spice mix per pound of mixed meat.
 See also: Sauce, Cooking, Water, Flavor, Vegetable
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