Cooking Definitions

Wednesday, December 30th, 2009

Au gratin – French: Describes a topping of cheese or bread crumbs or a sauce over food that is browned under a broiler or baked in the oven. Au jus – French: Served in natural juice or pan juices. Baste – To moisten food periodically with a seasoned liquid while cooking. Batter – An uncooked […]

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