Culinary arts

Culinary arts

The art of preparing and cooking foods.

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Culinary arts > Cooking

chili paste

Culinary arts; Cooking

Widely used in Chinese cooking, this paste is made of fermented fava beans, flour, red chiles and sometimes garlic. It's available in Chinese markets and many large supermarkets.

ditalini

Culinary arts; Cooking

Tiny, very short tubes of macaroni. See also pasta.

churn

Culinary arts; Cooking

To agitate cream briskly so that the fat separates from the liquid, thereby forming a solid (butter). The old-fashioned butter churn consisted of a container fitted with wooden ...

brush

Culinary arts; Cooking

To apply a liquid (such as melted butter or a glaze) with a pastry (or basting) brush to the surface of food such as meat or bread.

clarify

Culinary arts; Cooking

To clear a cloudy liquid by removing the sediment. The most common method is to add egg whites and/ or eggshells to a liquid (such as a stock) and simmer for 10 to 15 minutes. ...

curdle

Culinary arts; Cooking

To coagulate, or separate into curds and whey. Soured milk curdles, as do some egg- and milk-based sauces when exposed to prolonged or high heat. Acids such as lemon juice also ...