Recipes and Cooking Techniques

cooking food in dry heat without being exposed to a direct heat source, normally using an oven

fat or liquid used  to keep food moist and full of flavour during cooking, applied by brush or by means of spoon

submerging food (usually fruit or vegetables) in boiling water for a brief moment, and after removing them from the heat, to run icy water over to halt the cooking process

mixing ingredients with one another to combine. Can be done by hand or with a common kitchen appliance called a blender

heating a liquid medium, usually water, to a state where steam vapour and bubbles appear. Food is submerged in the liquid and cooked until soft

Placing an item of food in a refrigerator or cold store for cooling or setting

a cutting method  that results in small chunks of food