The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-11-17
BY RUTH CHAMBERS

Just exactly WndJ does SduJe
mean?" What Is marinade?'
How does one marinate meat?"
when is meat 'barbecued' and how
Is that process different from any
other kind of roasting?" What is
the difference between bouillon and
broth?"
DO you ever get a bit puzzled by
culinary terms, yet feel hesitant
about inquiring, but wishing you
had asked. a long time ago, and got
the matter cleared up?
Only recently a national commit
tee on methods OF meat cookery
went into the matter of standardiz-
ing the much used but often mac
curately employed terms.
Here are the definitions given Of
fetal sanction by that committee,
and you need no longer worry about
your cooking vocabulary:
Bake-To cook by indirect dry
heat, in an oven, or in hot ashes,
upon heated metal or stones. But
when it is meat you are talking
about, you usually say roast. "
Bake is also applied to ham which
has been partially cooked in water
before being put in the oven.
Trench for Barbecue
Barbecue-To roast an animal
whole or in pieces slowly on a grid
iron, spit or over Goals in spe-
cially prepared trench. Usually bar
becued meat is basted with highly
seasoned sauce.
Baste-To moisten meat while
cooking to prevent drying and to
add flavor. Usually pan drippings,
water or water and fat are used.
BOil-To cook in liquid, usually
water, which has reached the boil
ing point. Meat should not be
boiled, but should simmer, that is,
be cooked in water a little below
boiling.
BOuillOn-A French word for clear
soup or broth.
Braise-You braise meat when
you place it in a hot receptacle in
Its own juice or added liquid, such
as water, milk, cream, meat stock,
diluted vinegar or juices from Vege-
tables.
BrOiI-To cook by direct heat
from hot Goals. gas flame or electric
element. To grill.
Broth { also stock)-The liquid
in which meat. fish. vegetables or
cereals have been cooked. 1t may
or may not contain fat. 1t is a thin
soup.
ConsOmme (again French)-A
clear, strong broth of meat and
vegetables, usually made from two
or more kinds of meat. 1t is freed
from fat and seasoned.
Fricassee-A dish made of fowl,
veal or other meat, cut in pieces
and stewed in gravy. 1t usually is
praised.
Fry-Cook in fat.
To Lard-Place strips Of fat
Called lardoons) on top of or in
insert into meat to add flavor and
prevent dryness.
Oil Improves Flavor
Marinade-An acid liquor usually
seasoned and with or without oil,
in which meat is allowed to stand
b fore cooking to improve favor and
Increase tenderness.
To PanbrOil-Cook in a hot, I'M
covered frying pan, pouring off the
fat as it accumulateS in the pan.
To ParbOiI-Simmer for a short
time preliminary to cooking by an
other method.
POt-ROast-A piece of meat cooked
by braiSing.
Saute - Another French word
from the verb, meaning to jump.
and it signifies the frequent turn
ing of meat Drowned quickly in a
small amount of fat. We use it to
mean frying in small amount of
fat, as distinguished from deep-fat
frying. For Saute, the committee
prefers the use of the term FRY
which has the sanction of long
usage by American housewives.
To Stew-To cook in simmer
ing heat, while a stew is a dish
made of small pieces of meat sim
mered in liquid, with or without
vegetables.