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15 relations: Boiling, Consommé, Deglazing (cooking), Gastrique, Gravy, Hoboken, New Jersey, John Wiley & Sons, Juice, Sauce, Simmering, Soup, Stock (food), Syrup, Thickening agent, Wine.
Boiling
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere.
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Consommé
In cooking, a consommé is a type of clear soup made from richly flavored stock or bouillon that has been clarified, a process which uses egg whites to remove fat and sediment.
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Deglazing (cooking)
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.
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Gastrique
Gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces.
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Gravy
Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or cornstarch for added texture.
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Hoboken, New Jersey
Hoboken (Unami: Hupokàn) is a city in Hudson County, New Jersey, United States.
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John Wiley & Sons
John Wiley & Sons, Inc., also referred to as Wiley, is a global publishing company that specializes in academic publishing.
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Juice
Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables.
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Sauce
In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods.
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Simmering
Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature.
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Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid.
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Stock (food)
Stock is a flavored liquid preparation.
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Syrup
In cooking, a syrup or sirup (from شراب; sharāb, beverage, wine and sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.
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Thickening agent
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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