The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-10-09
Standards
Determined
inCOOking
National Group Defines
Various Terms Of
Kitchen Lore.
BY RUTH CHAMBERS
Anfhnritr On Nal Cnnkerr

Just exactly what does saute
mean?" What is marinade?'
How Goes one marnate meat?
When is meat barbecued?" and
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,
1hd you need no longer worry about
your cooking vocabulary:
Bake-TO cook by indirect dry heat,
in an oven, or in hot aches, upon
heated metal or stones. But when
II Is meat you are talking about, you
usually say roast. Bake also is ap-
piled to ham which has been par
italy cooked in water before being
put in the oven.
Barbecue-TO roast an animal
whole or in pieces slowly on a grid
iron, spit or over Goals in a special
ly prepared trench. Usually bar
becued meat is basted with high
ly 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.
Braising Defined
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.
Broil-To cook by direct heat
from hot Goals, gas flame or electric
element; to grill.
Broth, also Stock, is the liquid in
which meat, fish, vegetables or ce-
reals have been cooked. 1t may or
may not contain fat. It is a thin
soup.
Consomme (French) is a clear.
strong broth of meat and vegetables,
usually made from two or more
kinds of meat. 1t is freed from fat.
clear 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.
Larding Explained
To lard Is to place strips of fat,
called lardoons. on top of or to in
sert into meat to add flavor and
prevent dryness.
A marinade is an acid liquor usu-
etAAf eNfto0AANA anu Will VI hALAAQul
oil, in which meat is allowed to
stand before cooking to improve
flavor and increase tenderness.
To panbrol is to cook in a hot.
uncovered frying pan, pouring off
the fat a. it accumulates in the pan.
To parboil is to simmer for a short
time preliminary to cooking by an
other method.
A pot roast is a piece of meat
cooked by braising.
Saute is another French word
from the verb meaning to jump, and
it signifies the frequent turning of
meat Drowned quickly in a small
amount of fat. We use it to mean
frying in a 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.