LE Dictionary (1-20)

Pasta cooked until just firm. From the Italian "to the tooth."

To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.

A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber). Most common type is double-acting baking powder, which acts when mixed with liquid and again when heated.

The main ingredient in baking powder, baking soda is also used when there is acid (buttermilk or sour cream, for example) in a recipe. Always mix with other dry ingredients before adding any liquid, since leavening begins as soon as soda comes in contact with liquid.

To cook foods on a rack or a spit over coals.

To moisten food for added flavor and to prevent drying out while cooking.

An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients.

To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.

To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.

To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.