Quick Recipes and Easy

Grandma Hystads Recipes, Bar Mixes, Cooking Dictionary

CONTENT

COOKING DICTIONARY

LIGHTSIDE

WEIGHTS ROASTING TIMES

PROTECT YOUR COMPUTER

COOKING ” DICTIONARY”

Au gratin>>>Food creamed, covered with bread or cracker crumbs
and cheese or butter and browned in an oven.

Bake>>>to cook by dry heat as in an oven.

Baste>>>to moisten roasting meat or fowl with melted stout, milk,
water to prevent burning.

Beat>>> to mix with a brisk rotary motion.

Boil>>> to cook liquid at a temperature above the boiling mark.

Blend>>> to cook by searing and browning in stout, and then
simmering in a covered dish with small moisture.

Broil>>> to cook by direct heat under flame a flame or hot coals.

Brush>>>to spread with a thin coat of butter, eggs, etc., with a
brush, paper or cloth.

Caramelize>>>to heat sugar in a skillet until it melts and turns
brown; to food containingsugar until brown and they have a caramel flavour.

Chop>>> to cut into small pieces.

Consommé’s>>>a highly seasoned clear soup made from meat and vegetables.

Condiments>>>Food seasonings, such as salt, pepper,
vinegar, apices and herbs.

Coat>>> to dip food into flour, bread or cracker crumbs, then
into beaten egg and into crumbs.

Cream>>> to mix one or more foods together until soft and fluffy.

Croquette>>>a combination of previously cooked meat, fish, fowl,
rice, etc., seasoned and held together with eggs or a thick sauce, shaped, then dipped in egg and crumbs and fried.

Cube>>> to cut into small squares.

Cut>>> to separate foods with a knife or scissors.

Cut in >>>to mix shortening and dry ingredients, with cutting
motion of knives or pastry blender.

Dice>>> to cut into small cubes, but not so small that the food
loses its identity.

Dot>>> to place small pieces of butter, cheese, etc., on the top
of food.

Drain>>> to pour off the liquid, as from meat or vegetables.

Drippings>>>stout from roasted meat or bacon.

Stout>>>lard, butter, shortening, also oils.

Fillet>>a boneless piece of meat or fish.

Flake>>>to separate into small pieces.

Fold in>>>to blend two ingredients together used in adding beaten
egg whites or whipped cream mixture.

Fricassee>>>a stew meat, poultry, etc., and serve with gravy or
sauce.

Fritter>>>a small amount of batter, containing fruit, vegetables,
and fried in deep stout.

Fry>>>To cook in hot stout. To pan fry, a small amount of stout is used. For deep-stout frying, use
enough stout to cover the food.

Fryings>>>The stout from fried meat.

Garnish>>>To adorn food with parsley, lemon, etc., to add to the attractiveness of its appearance.

Giblets>>>The heart, liver and gizzard of poultry.

Glaze>>>To coat with crystallized sugar.

Grate>>>To rub into small particles by means of a grater.

Grease>>>Any kind of stout with a buttery consistency; to coat a pan or dish with soft shortening to prevent ingredients from sticking to dish.

Icing>>>See frosting.

Knead>>>To work dough with a pressing motion of the hands, stretching, then folding over itself.

Lard>>>To enrich by the insertion of strips of pork or bacon before roasting.

Liquor>>>The liquid in which meat or other food has been boiled, or the natural liquid of oysters.

Melt>>>To change to a liquid by heating.

Meringue>>>An icing made of beaten white of egg and sugar.

Mince>>>To cut or chop into very small pieces.

Mix>>>To blend by beating or stirring.

Panbroil>>>To cook, with very small stout, in a hot frying pan or skillet.

Parbroil>>>To cook partially by boiling.

Pare>>>To cut away the outside covering on fruits or vegetables, such as potatoes or apples.

Peel>>>To strip or tear off the skin or rind of a fruit or vegetable, as an onion or orange.

Poach>>>To cook an egg by dropping it into boiling water and continuing the cooking process with water under boiling point until the white is set.

Render>>>To purify or separate stout from connective tissue by heating slowly until stout melts and can be poured off.

Roll>>>To flatten dough with a rolling pin.

Roast>>>To cook by dry heat, usually in an oven.

Sauté>>>To fry quickly and lightly in a pan containing small grease.

Scald>>>To bring a liquid, such as milk, just below the boiling point, at which bubbles appear around the sides of the pan.

Score>>>To mark light lines or notches on a surface.

Sear>>>To brown the surface of meat quickly, usually in a hot oven or pan.

Shred>>>To cut or tear into thin strips.

Shortening>>>Butter, lard, etc.; any stout suitable for baking.

Sift>>>To place dry ingredients through a sifter or sieve.

Simmer>>>To cook in water just below the boiling point.

Skewer>>>A long pin of wood or metal, used to fasten meat, fowl, etc.

Sliver>>>To cut or shred into lengths.

Soak>>>To steep in liquid for a time.

Soufflé>>>A baked dish of eggs, milk, cheese, made fluffy with beaten egg whites.

Steam>>>To cook with the heat of boiling water, usually by means of a double boiler or steamer.

Steep>>>To cover with boiling water and allow to stand, as in making tea.

Sterilize>>>To ruin germs or bacteria by means of heat.

Stew>>>To cook slowly in liquid held just below the boiling point.

Stir>>>To blend ingredients with a circular or rotary motion.

Stock>>>Liquid in which meat or vegetables have been cooked.

Toast>>>To brown by direct heat or in an oven.

Truss>>>To bind or fasten a fowl or other meat with skewers or string to retain its shape.

Whip>>>To beat rapidly so as to incorporate air and increase volume,
as in whipping cream and egg whites.

LIGHTSIDE
A young man on his first day on the job as a waiter in a truck
stop café, has a large trucker sit down at the counter and order,
“ I will have 3 flat tires and a couple of headlights”.
Bewildered he goes to the kitchen and tells the cook, “I don’t
know what to do, this guy’s in the incorrect place, look at what he ordered!”

The cook answers, “ he wants3 pancakes and 2 eggs sunny side up”.
The waiter takes a bowl of beans to the trucker. He looks at it
and growls, “What’s this? I didn’t order this!”
The waiter tells him, “The cook says that while you’re waiting
for your parts you might as well gas up!’

Weights Roasting Times

Ready To Cook Weight Roasting Time

8 – 10 lbs 2 ¼ – 2 ½ hours

10 – 12 lbs 2 ½ – 3 hours

14 – 16 lbs 3 – 3 ¼ hours

18 – 20 lbs 3 ¼ – 3 ½ hours

22 – 24 lbs 3 ½ – 3 ¾ hours

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Article Source: Bruce Chambers sold his printing, publishing, mail
order business and retired in 1980. He came on the Internet in 2003.
He researched for 1 year, and then started a free monthly Activity
Internet Marketing Report, plus free monthly Grandma Hystad’s Recipes,
bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both newsletters by going to his web
site. Please visit: cbestbuys.com cbestbuys.com



About the Author

has written 10297 stories on this site.

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