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 SMALL ENCYCLOPAEDIA OF ITALIAN CUISINE

Italian cooking words

Italian cooking actions in Italian language

What is the Italian name for cleansing or the English name for impanare? Here you can find the most used Italian names for the cooking actions with their translation into English.

italian cooking action

SEE PICTURES IN HIGH DEFINITION ON IMAGES IN ACTIONS 

AVVOLGERE: COATING WITH

italian cooking action

To coat a food with an ingredient (i.e.bacon), for avoiding it to become to dry while cooking. Generally used when baking.

CHIARIFICARE: CLARIFYING

italian cooking action

that allows to make broth, juices of fruit and other liquids clear. Go to the photographed recipe

EVISCERARE: EVISCERATE

italian cooking action

is the action of removing viscera from fishes or meats to be cooked generally entire (usually poultry). For the fish cut with a knife the belly using scissors or a knife. Put under running water and press with your hands on both its sides, pushing the stomach and the intestines out. Then with your hand remove the remaining part.

IMPANARE: COATING WITH CRUMBS

 italian cooking action
To dip the product at first into beaten egg and then into crumbs.

Used for frying and also for grill.

italian cooking action

INFARINARE: COATING WITH FLOUR

italian cooking action

to put the food into the flour before cooking. It is useful before frying, for obtaining a very crispy fry. usually it is made with wheat flour, sometime, corn or rice flour.

LARDELLARE: LARDING

italian cooking action

is the action of inserting into very lean meats some lard for softening. It consists in piercing the meat with a little knife making a small and deep cut, inserting a small piece of lard and closing. It is important that the piece is small, because during the cooking it must melt. The same action made without piercing and with other ingredients is the here below described steccare.

MARINARE: MARINATING

italian cooking action

soak before cooking in vinegar, wine, herbs

MONDARE  CLEANSING

italian cooking action

or to polish up: to eliminate the damaged or hard parts from a vegetable, to clean from the earth to eliminate the parts not edibles. To check that there are no... guests. Work  very few gratifying, but essential!

MONTARE A NEVE: WHIPPING

 italian cooking action
Wisk the eggs white until a foam

RINVENIRE : SOAKING

italian cooking action

it deals to rehydrate dry ingredients as vegetables or raisins. Of base lukewarm water is used, that can  be spiced with other liquids to perfume the dish. For the raisins  liqueurs as cognac or whisky are often used.
For the dry vegetables somebody add a teaspoon of bicarbonate.

SGRASSARE: DEGREASING

italian cooking action italian cooking action

usually with the broth. It deals with leaving it to cool , then to eliminate the solidified fats that appear on the surface with a skimmer.

SFILETTARE: FILLETING

 italian cooking action

is the action of slicing the fish into fillets, removing all the non edible parts (bones, head, scales, fins). It is not an easy action, so it is better if made by the fish dealer. If you do you must eviscerate it, remove head, scale and fins. When ready make a deep cut until the central bone, take it and remove with your fingers.

STECCARE

italian cooking action

To insert something into something: In our case cloves into the onion. Peel the onion and put the cloves deeply  inside : this process is essentially used to perfume the broths. At the end of the cooking will be easy eliminate the onion. It is quite the same action of larding, but made with other ingredients and without piercing.


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italian cooking action

At the end of the cooking will be easy eliminate the onion. It is quite the same action of larding, but made with other ingredients and without piercing.

SALTARE: SAUTE

italian cooking action

Technique that uses a small amount of fat  in a shallow pan  over relatively high heat. Sautés are often finished with a sauce. This technique is used at the end of pasta cooking, depending from the varieties and recipes.  Saltare means "to jump" in Italian. The method includes flipping the food in the air. Usually for the pasta this is not necessary, it is enough to mix well the pasta with the sauce over high heat  for less than 1 minute, just the time to mix well the ingredients together. For this reason it is necessary to cook the pasta "al dente", otherwise it will become stuck!

FONDO DI COTTURA: COOKING BASE

Cooking base, sometimes called soup base, is a concentrated flavouring compound used in place of  stock cube for the creation of soups, sauces, and gravies. The great chefs on purpose prepared their cooking bases and they sustained that from this  derived the success of many dishes. To do this they cooked the meats (white or red) to cold, in little liquid and few fat, until the product becomes jelly. Veal and chicken base are common, as are beef, lamb and vegetable bases

SFUMARE: SPRINKLE WITH/POUR...OVER

italian cooking action

It is the action of adding wine or liquor during the cooking.  This will  evaporate because of the heat  in few minutes. This a common action used for risotto. It is important that the liquid evaporates completely, otherwise the food will take a strong taste of it. 

italian cooking action

SMALL DICTIONARY OF ITALIAN COOKING

italian cooking actions

italian cooking actions  

italian cooking actions

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