Hi! I am Joe Bennett and welcome to the Rookie Cook. Alright! I need you to knead that dough, julienne that carrot, pouch that eggs and sauté those potatoes, now go!
Alright, if you did not understand most of that and this episode is for you. As we help you understand more cooking terms. And there will be a quiz at the end, so pay attention.
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First term is one you will “knead” to know, what I am trying to say is the cooking term knead is important. Kneading is used in the process of making bread. The key is mixing flour and water is you need which makes the dough elastic and smooth. You can use a mixer, a bread maker, or you can use your own hands.
It slices. It dices! It makes julienne fries! If you have no idea what that means, it is okay. I never knew what julienne fries were, until recently but now that I know I plan on using that term and regular everyday life.
Julienning involves taking a food item typically the potatoes or carrots. And cutting them at the long thin strips. French fries!
Pouching is typically an ill legal activity but in the kitchen? You can pouch all you want. Eggs are common food that is post. Basically, you take the food and cover it with just enough water, wine, or whatever liquid you choose then gently simmer it. Do not boil for just a short amount of time. Instead of illegally hunting animals, how about you pouch eggs instead.
Our final cooking term, involves a shallow pan and some fat. Sounds delicious already. You can sauté vegetables or meats in the shallow pan with a small amount of fat or olive oil on relative high heat. This will brown the food item fairly quickly. So be careful you do not burn it.
Alright, I promise there would be a quiz at the end of today’s episode. Here is the question. How can you ensure you never miss an episode of the Rookie Cook?
That is right! Hit that subscribe button. I am Joe Bennett and thanks for watching the Rookie Cook.
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