The purpose of this is to develop the elasticity in the dough for a more full body product after baking. To work dough into a smooth, elastic and malleable ball. To cut food product, traditionally vegetables, into long thin strips To separate meat from the bones of fish or ribs and produce a single boneless cut of meat. To transfer the flavours locked in proteins, vegetables, herbs or bones into a liquid. To lightly coat food in a flour, batter, potato starch or cornstarch in preparation for pan-frying or deep-frying and ensure a crispy final coating. To cut vegetables into the dimensions of 1/4 inch cubes. To release the flavours infused into the pan following browning back into a sauce by adding water, stock or wine. The purpose of curing is the remove water from the food and enhances the flavour profile of the food. ![]() To preserve or prepare foods through a variety of methods that include smoking, pickling and salt. ![]() With respect to butter, butter is heated slowly and milk solids are removed to result in clarified butter. ![]() To remove any unnecessary sediment from liquids through a process of boiling and filtering until a clear product is achieved. Onions, roasted protein, roasted vegetables
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