An Italian term used to describe any type of pasta that is cooked until tender but slightly firm to the bite. When applied to meats and poultry cooked uncovered, the process is often called roasting. See page 167 for more information on how to bake blind.
Tartrate acts instantly.
Phosphate is activated partially by liquid, partially by heat. Double-acting is activated mainly by heat, releasing most of its carbon dioxide in the baking process. A leavening agent that releases gas only when mixed with an acid agent, such as buttermilk, yogurt, or lemon juice. To brush or spoon pan drippings or other fat or liquid over food as it cooks to keep the surface moist and to add flavor. To immerse food briefly in boiling water, either to help loosen the skin or to cook briefly to set color and flavor.