Cut in - to To incorporate fat into a dry ingredient, such as flour, by using a knife and making cutting movements in order to break the fat down. Curdle The state of a liquid or food, such as eggs, to divide into liquid and solids, usually due to the application excess heat. Deep Fry - The process of cooking food by immersion in hot fat or oil in a deep pan or electric fryer to give a crisp, golden coating. To use a liquid such as stock, water or wine, to dissolve food particles which are left in a pan after roasting or frying. Desalting - The removal of salt from foods.
Food is soaked in cold, water or washed under running water to dissolve the salt.
Some foods such as salt cod, require long, overnight soaking. Dice to - To cut ingredients into small cubes. Drizzle - To drip a liquid substance, such as a sauce or dressing, over food. Drying off - The removal of excess moisture from foods during cooking. Not to be confused with drying or reducing.