Miele DGC 6000 XL, Cookbook

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Binding:
Making soups or sauces thicker by adding egg
yolk. Dishes containing egg as a binding agent
should not be cooked any further as this would
cause the egg yolk to curdle.
Paring:
Removing skin, fat and sinew from meat.
Reducing:
Boil soups, suaces or the juices from the meat
over a high heat. Water will evaporate leaving
the liquid more concentrated.
Folding:
Stiffl y whipped cream or egg white can be fold-
ed into creamy desserts or cake mixtures with a
spatula or large wire whisk. It should be folded
in gently to maintain the light, airy texture of
the cream or egg white.
Sieving:
Passing cooked food though a sieve.
List of specialist terms:
Barding:
Wrapping or laying rashers of bacon over meat,
poultry or fi sh to prevent them from drying out
during cooking.
Thickening:
Sauces and soups can be thickened by
adding double cream, crème frâiche or cornfl our
mixed with a little cold water to a smooth paste.
Always add these to cold liquids to avoid them
becoming lumpy.
Blind baking:
Pre-baking a pastry or fl an case lined with
baking paper and fi lled with dried pulses (e.g.
lentils, peas or baking beans) helps to avoid the
pastry bubbling. Discard the beans before
adding the fi lling.
Deglazing:
Adding cold or warm liquid (e.g. water, stock
or wine) to the pan after braising meat or
vegetables.
Skimming:
Skimming fat from sauces, soups or stocks.
Dressing:
"Shaping" meat or poultry using clips, skewers
or kitchen twine.
Gratinating (cooking au gratin):
Browning food under the pre-heated grill or top
heat.