|
The application
of heat to the surface of the food
to prevent the escape of the natural
juices. |
 |
|
The insertion
of pieces of pork fat into the grain
of the meat to prevent drying out. |
|
A highly
flavoured pickling liquid that gives
flavour and helps to moisten and tenderise.
Containing wine (according to colour
of meat) carrot, onion, celery, parsley,
herbs, oil and stock. |
|
To cook and
extract flavour from the food without
colouring it. |
 |
|
The frequent
spooning of the cooking medium over
the food to moisten and prevent it
drying out. |
|
To make cold
under running water. |
|
The application
of heat to the surface of the food
being cooked |
