Chilliworld: Hot Chilli Sauces from around the world. Whether you're a hardened chilli-head or a newcomer to the world of chilli and pepper sauces, we aim to please. Our selection of chilli sauce from around the world range from the mild to the insanely wild. We carry a wide variety of tasty Caribbean sauces, sauces with great names which make good gifts, to the food additives for which you must sign a disclaimer. If there's something you are looking for that we don't have, let us know, we'll try our best to get it.
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ChilliWorld Recipe Center - Cooking Terms
Using a spoon, brush, baster or ladle, most of the time this method is used with meat recipes, and the natural juices from it as it cooks. This helps in keeping the food moist as it cooks
To cook over a low heat in a tightly covered pan using a small amount of fat, adding a small amount of water or other liquid as neccessary during the cooking process.
Broiling is much like grilling, cooking the meat at a very high heat level. However, in broiling, the heat source is above the meat whereas in grilling the heat source is below, as in a BBQ or grillade
After food (usually meat) has been sauteed and the food and excess fat removed from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. The liquid most often used is wine or stock. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
To cook in an uncovered pan and removing fat as it accumulates from the cooking meat, in contrast to pan-frying.
To fry in an uncovered pan in the fat that accumulates from the cooking meat.
To boil a liquid (stock, wine, or sauce mixture) rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor.
To cook in an oven, uncovered and without water.
To sauté is to pan-fry foods that are cut small, in shallow fat, turning frequently.
To sear is to brown the surface of meat quickly by exposing it to a high temperature during the first few minutes of cooking. Since this action is designed to seal in the juices if you pick your meat out of the pan with a fork all your efforts will be wasted, use your tongs.
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