To cook food with intense heat directly under a broiler or on a grill, allowing fat to drip away. Brown To cook food quickly over high heat until the surface turns brown. This method allows the juices to stay sealed in and is usually done in a broiler or on a stove top. See Hash . To mix an ingredient or combination of ingredients until soft, smooth and well-blended.
Cubed pieces are generally larger than diced food pieces.
To reduce a mixture's strength by adding liquid, usually water. Drain To remove liquid from food through a strainer. To bind together substances which under normal conditions will not mix, such as oil and water. Egg yolk is a commonly used emulsifier. F Fillet To cut the bones from meat or fish.