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  • GUMBO SPECIAL
  • Vman's Grilled Ribeye
  • Helpful Tip
  • Savory
    • Vman's Apple Butter
    • Vman's Buttermilk Fried Chicken
    • Vman's Bean Soup
    • Vman's Slow Cooked Balsamic Roast Beef
    • Impossibly Easy Chicken Pot Pie
    • Wings Homeboycooking Style
    • Spinach and Pepperjack Cheese Stuffed Chicken Breast
    • Shredded Pork Taco on Navajo Fry Bread
    • Simple Meat Loaf
    • Spaghetti Perkins
    • Vman's Slow Cooked Pot Roast
    • Vman's Chicken Fajita
    • Auntie's African Greens
    • Easter Ham Recipe
  • Seafood
    • Vman's Chicken and Shrimp Orzo
    • Shrimp, Scallop, Peppers and Pear Kabob
    • Vman's Warm Shrimp Salad with Honey Balsamic Dressing
    • Asian Shrimp with Jasmine Rice
    • Orange Roughy and Sauteed Spinach with Garlic
    • Shrimp Stir Fry
  • Soups Stews Chilis
    • Vman's Chili
    • Vman's Chicken Sausage, Potato, WhiteBean, and Kale Soup
    • Vman's Butternut Squash Soup
    • Gazpacho (a cold soup)
    • Chicken Noodle Soup Recipe
    • Quick and Easy Cornbread
  • Grilled
    • Vman's Cilantro Honey Lime Grilled Chicken
    • Vman's Tandoori Ribs
    • Vman's Grilled Teriyaki Pork Sirloin Cutlet
    • Grilled Chicken with Green Beans Stir fried with Ginger Soy Sauce
  • Breads
    • Challah Braided Loaf
  • Breakfast
    • Vman's Banana Pancakes
    • Vman's Tomato and Pepper Fritatta
    • Vman's Breakfast Crepes
  • Desserts
    • Christmas Cookies
    • Vman's Pineapple Banana Pudding
  • Sauces
    • Hot Sauce (green) Sneaky Green Monster
  • Kitchen Gallery
  • Glossary
  • Comments and Questions
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Our Cooking Glossary

baste    to spoon or brush food as it cooks with melted butter or other fat, meat drippings or liquid such as stock. A bulb baster can also be used to
            drizzle the liquid over the food. In addition to adding flavor and color, basting keeps meats and other foods from drying out.  Fatty roasts, when
            cooked fat side up, do not need basting.


Blanch  To plunge food, typically vegetables and fruit into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to
             firm the flesh, to loosen the skin (as with tomatoes and peaches)  and to heighten and set the color and flavor before freezing. 
             also see (scald)

caramelize  to heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown (from 320-350F)  Granulated or brown
            sugar can also be sprinkled on top of food and placed under a heat source, such as a broiler, until the sugar melts and caramelizes. A popular
            custard dessert finishes in this technique is Creme Brulee.

devein   to remove the grey-black vein from the back of a shrimp. For large shrimp this intestinal vein contains grit and should always be removed. on
             small to medium shrimp it is generally removed for cosmetic purposes. 

eggwash a simple coating made by cracking and scrambling and egg used to make a wet coating before a flour or cornmeal coating is applied prior to 
               sauteing or frying.

infusion  An infusion is the flavor that's extracted from an ingredient by steeping it in a liquid. 

macerate  to soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. A spirit such as brandy, rum, or a LIQUEUR is usually the
                macerating liquid.

marinate(d) to soak food such as meat, fish or vegetables in a seasoned liquid mixture called a marinade. The purpose of marinating is for the food to
                   absorb the flavors of the marinade or, as in the case of a tough cut of meat, to tenderize. BEcause most marinades contain acid
                   ingredients, the marinating should be done in a glass, ceramic or stainless steel container, never in aluminum. Foods should be covered
                   and refrigerated while marinating. When fruits are similarly soaked, the term is macerate. (see above)

non-reactive cookware Non-reactive pots, pans, and other cookware equipment does not react to acids in food being cooked or marinated in the
                   equipment.  Stainless steel, glass (such as Pyrex) and ceramic glazed cast iron (such Creuset brand cookware) are non-reactive.  Cast
                   iron and aluminum that are not coated with another material are reactive.  It is important to use non-reactive cookware when using acidic
                   foods such as lemon because reactive cookware may impart a taste to the food when it comes into contact with acid.

pilaf      A rice or bulgher based dish that originated in the Near East.  Pilafs can be variously seasoned and usually contain other ingredients such as
             chopped cooked vegetables, meats, seafood or poultry. Served as a side dish or a main dish.


rub       or dry rub is  typically a mixture of herbs and spices (and usually salt) that is spread over the outside of meat, fish, and sometimes even
            vegetables a few hours before cooking. The blend can be dry or mixed with a little liquid to make a paste. Rubs infuse foods with flavors and
            intensifies during cooking (especially grilling, barbecuing or roasting)  Sugar added to a rub will caramelizes* with heat adding a deep rich color
            and flavor.

scald    To plunge food such as tomatoes and peaches into boiling water, or (to pour boiling water over them), in order to loosen their skin
            and promote peeling. Also referred to as blanching.

seasoning  1. To flavor food to improve their taste   2. to age meat, which helps to tenderize it and improve its flavor.  3. To smooth out the surface of
            new pots and pans particularly iron, which might cause foods to stick to the cooking surface.  This is done by coating the surface of the iron
            with a cooking oil and heating the pan at a temperature of 350F - 500F for one hour. continued use and gentle cleaning wil improve the
            seasoning, although pans will require additional and occasional re-seasoning.

sweat   sweating is cooking the vegetables in a little oil (fat) under low heat so that they cook in their own juices. The idea is to soften the vegetables
            without browning them.


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