![]() ![]() ![]() must be baked immediately.īARBECUE - To roast slowly over coals, or on a spit, usually basting with a highly seasoned sauce.īASTE - To moisten the outer layers of foods during cooking, to prevent drying, improve flavor and appearance.īATTER - A blended mixture of flour, liquid and other ingredients, used in cakes, fritters, griddle cakes, etc.īEAT - To mix energetically, using a rotary and lifting motion with spoon or whipīHAJI (OR BHAGI) -Term given to Patchoi / bok choy ( Brassica Rapa Chinensis), Chowrai, Spinach ( Amarantus Spinosus) Taro leaves etc.īHAIGAN (OR BAIGAN) - Eggplant, Aubergine, MelongeneīIRD PEPPER - Scientific Name: Capsicum. Reacts when first incorporated into the batter and then once again during cooking or bakingīAKING SODA - bicarbonate of soda - used with baking powder or alone to leaven cakes, etc. Trini/Caribbean Cooking TermsĪNGOSTURA BITTERS - A particular brand of bitters made in Trinidad and Tobago.ĪU GRATIN - Foods such as seafood, chicken or vegetables prepared with a sauce, covered with buttered crumbs, or buttered crumbs and cheese, and browned in the oven.īAKE - To cook by indirect dry heat, usually in an oven: when applied to meats, it is called roasting ( Trinidad) a small flat breadīAKING POWDER- SAS Phosphate often referred to as double action. The following are definitions of common terms used in the preparation of food (including some local cooking terms ). ![]()
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