To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
To cook in small amounts of fat.
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.
To remove the outermost skin of a fruit or vegetable.
To remove the peels from vegetables or fruits.
To preserve meats, vegetables, and fruits in brine.
A pinch is the trifling amount you can hold between your thumb and forefinger.
To remove pits from fruits.
Cooked on a thick hardwood plank.
To soak dried fruits in liquid until they swell.
To cook very gently in hot liquid kept just below the boiling point.
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
To boil down to reduce the volume.
To run cold water over food that has been parboiled, to stop the cooking process quickly.
To make solid fat into liquid by melting it slowly.
To cook by dry heat in an oven.