| AVVOLGERE:
COATING WITH
 |
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
 |
that allows to make
broth, juices of fruit and other liquids clear.
Go
to the photographed recipe |
| EVISCERARE:
EVISCERATE
|
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
|
To dip the product at first into beaten egg and then into
crumbs. Used for frying and also for grill.
 |
| INFARINARE:
COATING WITH FLOUR
 |
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
 |
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
 |
soak before cooking in vinegar, wine, herbs |
| MONDARE
CLEANSING
|
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
 |
Wisk the eggs white until a foam |
|
RINVENIRE :
SOAKING
 |
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
|
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:
FILETING
 |
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
 |
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.
.
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'ING
 |
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
 |
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. |
