To knead, as dough.
To truss meat or poultry for roasting on a spit or grilling.
Any food baked in an oven.
“To the tooth,” referring to the tender but firm texture of cooked pasta. This “just-right” texture maintains the most flavor within the pasta itself, which is as important as any… [Read More]
Any food cooked over an open fire.
Bottle opener (not a corkscrew).
A flat plate or the preparation of a meat by flattening it with a kitchen mallet.
To sauté vegetables.
To coat with breadcrumbs.