To immerse a solid in a liquid eg soak the cherries in brandy for 30 minutes, drain and stir into the cream; sprinkle the powdered gelatine over cold water and leave to soak for 5 minutes.
Soaked
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Soak tomatoes in enough hot water to cover about 20 minutes or until tender; drain. Chop or cut up tomatoes.
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Quick Soak Method: Cover in cold water, bring to a boil. Turn off heat and let soak for 2 hours, then simmer until tender.
Soak sugar in 1/2 litre of the water used. Keep aside. Wash clean all other dry ingredients, except cardamom if using powder. Soak in 2 cups of remaining water. Keep aside. Allow all soaked items to stand for at least 2 hours.
Soak the mushrooms in the water for at least four hours, though overnight would be better. Once they have soaked, remove them from the water, but don't discard the water. If they have the stems, discard them, and thinly slice the caps.
Soak hickory wood chunks in fresh water at least 30 minutes. Prepare charcoal fire in smoker; let fire burn 20 to 30 minutes. Remove turkey from water, discarding water mixture; pat dry. Cut carrot and celery in half crosswise.
Soak crab legs in water for 30 minutes to leach out salt brine used for packaging. Cut crab legs into 2-inch-long pieces with poultry scissors or cleaver.
Combine water, sherry, soy sauce, cornstarch and sugar in small bowl. Set aside.
Soak the pancit bihon noodles to soften for 10 minutes
Grease a large pan or wok with oil. Sauté garlic and onions.
Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
Soak the brioche in the egg mixture for a couple of minutes.
Peel the apple, cut it into quarters and remove the core. Cut each quarter into three slices.
Soak plump dried cherries in brandy or orange juice for this luscious chocolate-glazed cake.
See the recipe
Ultrarich Chocolate Cake ...
Soak shiitake mushrooms in enough warm water to cover them. Slice leek and zucchini in 1cm slices. Break or cut mushrooms into desirable pieces (not too small). Sauté leek and rosemary then add zucchini. Sauté a few minutes then add mixed mushrooms.
To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor and/or tenderize the food.
To soak foods, usually fruit, in liquid so they absorb the liquid's flavor. The macerating liquid is usually alcohol, liqueur, wine, brandy or sugar syrup.
To soak raw, dried or preserved fruit or vegetables in liquid (usually alcohol, liqueur, wine, brandy or sugar syrup) to soften or take away bitterness and so that they absorb the flavour of the liquid.
To soak fruit or vegetables in wine, liquor, or syrup so that they may absorb these flavors. Salt and sugar macerations are used to draw excess moisture out of the food for a secondary preparation.
To soak food in a marinade. When marinating foods, do not use a metal container, as it can react with acidic ingredients to give foods an off flavor. Always marinate foods in the refrigerator, never on the kitchen counter.
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To soak in a hot liquid to extract flavor and color or to soften
Stew
To cook meat and vegetables in liquid just below the boiling point ...
To soak dry ingredients such as ground coffee, herbs, spices, etc. in liquid until the flavor is infused into it.
Stewing ...
To soak peeled fruits in a mixture of lemon juice, sugar syrup, and wine or a liqueur. (The mixture should be placed in the refrigerator and allowed to steep for at least 2 hours.)
Madeira ...
To soak food in a seasoned liquid to tenderize and add flavor.
To prevent wasting plastic bags, use a 13 x 9 x 2-inch glass baking dish to marinate meats.
Margarine ...
To soak in liquid until saturated with a soluble ingredient; soak to remove an ingredient, such as to remove salt from smoked ham or salted cod.
Sterilize:
To destroy germs by exposing food to heat at specific temperatures.
1. To soak in liquid until saturated.
2. To soak a food to remove an ingredient, for example, salt from salt cod.
Steam Stew ...
Regular soak: Put beans into a large bowl and cover with 2 to 3 inches of cool, clean water. Set aside at room temperature for 8 hours or overnight; drain well.
Steep
To soak dry ingredients such as tea leaves, ground coffee, herbs, spices, etc, in liquid until the flavor is infused into the liquid.
steep: To soak food, usually in a hot liquid, in order to soften and/or extract flavors.
stew: 1 (verb) To simmer food for a long time in a tightly covered pot with just enough liquid to cover. 2. (noun) A dish cooked by stewing.
Macerate To soak fruit or other food in liquid in order to soften and flavor it with the liquid. Brandy is often the soaking liquid.
Following a soak in the sanitizing compartment, the dishes can be stacked in a vertical dishrack and allowed to air dry, or they can be dried with clean dish towels and stored in their proper cabinets.
Steep - To soak or allow a substance to stand in a liquid below the boiling point to extract color, flavor, or other qualities.
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Steep-To soak dry ingredients in liquid until the flavor is infused into the liquid.
Stew- Cooking meat and vegetables in broth. This works best with less tender cuts of meat.
Stir-To blend ingredients together.
Before using, soak the tangerine peel in warm water to soften it. You can leave the peel whole, tear it into smaller pieces, or cut up as desired. It is thought to be good for improving digestion and treating infections.
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.
Steep - To soak a food in liquid for a given amount of time. Sometimes, the liquid is hot, as in tea. Other times, as with macerated fruit, the liquid is cold or room temperature.
PLUMP:
To soak dried fruits in liquid until they swell.
POACH:
To cook very gently in hot liquid kept just below the boiling point.
Steep - To soak, in order to extract flavor or soften.
Stew - (verb) A method of cooking in which food--usually meat and vegetables--is covered with liquid and cooked slowly for a long period of time.
Recipe: Beef Stew Recipes ...
Remojar To soak
Repollo Cabbage. See also col.
Reposteria Confectionary. The art of making desserts and pastries.
steep - To soak herbs, spices, raisins, etc. in a hot liquid to extract or intensify the flavors and also the color.
Plump - To soak dried foods in a liquid solution until the food softens and swells slightly from absorption.
Macérer - To soak a food in a liquid (particularly alcohol) so that it takes on a new flavor.
Mijoter - To cook something slowly on the stovetop with the lid on.
Moudre - To grind, in particular spices and coffee.
Marinate: To soak foods in a liquid so as they absorb the flavor for example beef marinated in red wine. Again this is one of the French cooking terms we most often use.
Marinate: To soak food in a (usually acidic) liquid in order to tenderize the food or to enhance its flavor.
Mash: To crush, pound, or beat a food, such as cooked potatoes, to remove lumps and make a soft, smooth mixture.
Dried tiny shrimp. Soak in warm water for about 1/2 hour to soften before use. Keeps on shelf indefinitely in covered jars.
Shrimp sauce
See Bagoong ...
Macerate - 1.To soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. A spirit such as brandy, rum or a liqueur is usually the macerating liquid.
degorger (Fr.) To soak a food, such as sweetbreads, in cold water in
order to cleanse it; also an important final step in making Champagne,
whereby the sediment is removed from the bottle before the dosage
and final cork are added.
To reconstitute the fish, you must soak it in many changes of fresh water to remove the excess salt. You may then poach the fish until it is just flaking off the bone, or use it raw for other preparations.
Macerate To soak a food in a liquid to infuse it with flavor. Mandoline A compact, hand-operated machine with various adjustable blades for thin to thick slicing and cutting.
To soak a fruit in liquor or wine, which softens and flavors the fruit, while also flavoring the liquor or wine.
Mache
Small, rounded dark green leaves for salads or garnishes. Best bought right before preparation.
In order to keep pre-shucked scallops fresh, retailers and fisher people often soak them in water (sometimes mixed with preservatives to prolong the shelf-life). Soaked scallops (labeled wet by honest retailers) are usually shiny and pure white.
Soak for a few minutes (or longer, depending on how stale and dense the bread is), then fry in butter or oil on a griddle or frypan. Serve with maple syrup, peanut butter, fresh fruit, or whatever floats your French-toast boat.
Bruschetta.
Alternatively, you can soak the shelled acorns in several changes of water for three or four days.
Soak dry mushrooms in hot water for about 20 minutes before using in recipes.
pumpkin A member of the squash family best known for being carved into Halloween jack-o-lanterns or turned into pie filling for Thanksgiving dinner.
Soak potato in water to prevent discoloration. Divide broccoli into florets. Slice cabbage leaf core into thin slices, cut leaf into shreds. In a saucepan, place stock, carrot, and drained potato, and bring to a boil.
To soak a food such as meat, fish or vegetables in a seasoned liquid mixture called a MARINADE. The purpose of marinating is for the food to absorb the flavors of the marinade or, as in the case of a tough cut of meat, to tenderize.
The recipe is pretty simple: Take a half-pound of short-grain or "pudding" rice and soak it for 30 minutes. Drain and rinse it. Put the rice in a pan, cover it with water, and cook, uncovered, until almost all the water has been absorbed.
It is added to water used to soak beans; this is said to prevent flatulence.
It is added to water and used to soak marrowfat peas to produce mushy peas.
It is effective in extinguishing grease fires which may occur when deep frying.
The French Press: It’s a method where you soak your coffee grounds in water and use a piston with a mesh on its end to press the coffee to the bottom of the circular carafe. The coffee is in direct contact with the water.
Marinate -( From the Latin -Marine - to submerge -- To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor and/or tenderize the food.
To season your tagine, first soak it in water for an hour or so. Dry it with a towel, then rub the inside with olive oil before putting it into a cold oven. Turn the oven on, set it to 150C (gas mark 2), and leave it for a couple of hours.
She said to soak the finger/thumb/toe/heel -wherever I was drawing the blood from - in hot water. Then she said to see if it is ready press on the area and release.
Stir the flour into the frying pan to soak up the remaining butter and oil, along with the juices from the pheasant and vegetables. Cook the roux for about 2 minutes then remove from the heat and, slowly, add the stock and wine.
 See also: Water, Cooking, Flavor, Sauce, Fruit
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