Dredge To dredge is to coat food with an ingredient such as flour or egg by dragging it through a bowl filled with the coating. A strainer or colander can be used to drain liquid from a food. Drain To drain is to remove the liquid out of a food that you are cooking. Read ahead in the cooking steps to find the measurement you need. Divided When a recipe calls for an ingredient to be divided, it means that you will use the ingredient more than once in a recipe. Chop VideoĬlose To dice is to cut something such as an onion into very small pieces about ¼ inch in size. Chill To chill is to place food inside of the refrigerator until it gets cold. For example, to add a buttery flavor to fish, you can use a cooking utensil (brush) and apply a coating of melted butter before cooking.
Brush To brush is to apply something such as a marinade or melted butter to a food. Try to turn the food so that all sides are quickly cooked and have a brown or grilled look on the outside. This can be done using a frying pan or by broiling the food for a short time in the oven. The reason for browning is to seal in juices and to make food more appealing by giving it color. Brown To brown is to quickly cook a food (usually meat) on the outside only.
Food such as meat turns brown or crispy on the outside and cooks quickly. For example, you can broil food in a traditional oven or in a toaster oven, on the broil setting. Broil To broil is to cook food (usually meat and veggies) directly under a heat source. A rapid boil is when the bubbles appear very quickly. Close To boil is to heat a liquid (usually water) until many bubbles appear on the surface.
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