Even the most experienced chef gets stumped by a recipe every now and then. To prevent road blocks during your next cooking session, memorize these three common cooking terms.
You've probably come across this term when cooking that Thanksgiving turkey. Simply put, to baste is to keep meat or other foods moist during the cooking process by spooning over a sauce, water, or its own juices. This adds flavor, while preventing the meat from drying out.
Used as the foundation of thicker sauces and gravies, a roux is a mixture of equal parts butter and flour that's stirred constantly over low heat until smooth.
Commonly applied to dessert recipes, macerating entails covering fruits or veggies in liquid, then letting them marinate until the fruits and veggies soften and the liquid's flavor has been absorbed. Said liquid is typically a mixture of lemon juice and sugar.