Natural pan juices that accumulate during the cooking of meat.
To cook by dry air in a preheated oven.
Spoon, brush, or drizzle food during the cooking process with a sauce, pan juice, wine or stock.
To plunge seafood into boiling water for a brief period of time to bring out the color and flavor, then submerge the seafood into a bowl of ice water to stop the cooking process.
To heat liquid to 212° F; at this temperature the surface is covered with bubbles.
To brown meat in fat over high heat, then cover and cook slowly in the oven in a small amount of liquid.
To coat or dredge with bread crumbs.
To cook with intense heat directly under heat source, which seals in the juices, browns the outside and keeps the food tender.
To quickly cook food in a preheated oven, hot skillet, or under a broiler to brown the outside and seal in the juices.
To add liquid to a pan in which food has been cooked, while stirring and scraping up browned bits from the bottom of the pan.
To remove the gray-black vein from the back of a shrimp.
To cut meat, chicken, or fish from the bone.
To cook food in hot fat in a skillet over hight heat until crisp and brown.
To cook on a rack over hot coals or under a broiler in order to seal in juices.
To insert thin strips of fat in meat prior to cooking, to add moistness.
To tenderize and flavor food in a seasoned liquid.
To cook on top of stove in a heavy preheated skillet over high heat, pouring off fat or liquid as it accumulates.
To partially cook in boiling water or broth.
To cook food gently in simmering liquid that does not boil.
To cook food on a rack, uncovered, in a dry oven with no liquid in the pan.
To cook food in a preheated, very hot skillet over medium-high heat in a small amount of fat. Food should not be stirred while the underside is browning, and should be turned only once in the cooking process.
To cook very thinly sliced food over high heat while keeping the food moving in constant motion to keep it from overcooking.
To secure legs firmly against the body of any poultry, folding wings under akimbo and tying with cooking twine to hold all parts firmly in place. Trussing keeps all parts in place and allows the poultry to roast evenly with less shrinkage.