Page 10 - EON Edible Garden Manual

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Cooking Methods
Name
Description
Picture
Brown/Browning
Cooked for a short time until a brown
colour on outside; inside will still be
uncooked
e.g. mince in spaghetti bolognaise
Crushed
Pressed with the flat side of a knife
before chopped
e.g. garlic
Diced / Chopped
Cut into small squares
(1cm x 1cm)
e.g. onion, capsicum
Finely chopped
Cut into smaller pieces (0.5cm x
0.5cm)
e.g chilli, herbs
Coarsely grated
Use the largest holes
on the grater
e.g cheese, cabbage, carrot
Finely grated
Use the smallest holes on the grater
e.g. lemon zest
Puréed
Mashed up into a liquid texture (ie
tomato puree)
Shredded
Cut into thin strips
e.g. cabbage in coleslaw
Simmer
Some small bubbles and a little bit of
steam, left for a while
Bring to boil
Bring the heat up so that the
ingredients in the pan are bubbling
rapidly
Stir fry
Fry (meat, fish, or vegetables) rapidly
over a high heat while stirring briskly
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