1.
Cook meat uncovered on rack in shallow pan in oven without adding liquid
2.
Let food stand in a savory, usually acidic, liquid for several hours to add flavor
3.
Combine ingredients lightly using two motions used for combine a heavy ingredient into a lighter one
4.
Cook rapidly in small amount of fat, stirring occasionally
5.
Distribute solid fat in dry ingredients by cutting with a pastry blender with a rolling motion or cutting with two knives until particles are desired size
6.
Heat liquid to just below the boiling point (tiny bubbles form at the edge of pan)
7.
Combine in any way that distributes all ingredients evenly
8.
Plunge food into boiling water for a brief time to preserve color, texture and nutritional value or to remove skin from fruits/vegetables
9.
Thoroughly combine all ingredients until very smooth and uniform
10.
Cook in liquid just below the boiling point (bubbles form slowly and collapse below the surface)
11.
Remove fat or foam from surface of liquid with a spoon
12.
method of cooking uniform pieces of food in small amount of hot oil over high heat, stirring constantly
13.
Make mixture smooth by vigorous over-and-over motion with a spoon, hand beater, wire whisk or electric mixer
14.
Combine ingredients with a circular or figure-eight motion until of uniform consistency
15.
Tumble ingredients lightly with a lifting motion
16.
Cook in hot liquid just below the boiling point
17.
Cook until surface of food changes color, usually in a small amount of fat over medium heat
