In order to cook delicate foods like custards or sauces without curdling them, the ingredients are placed in a container over boiling water. A bain-marie is essentially a “ hot bath”.
Using a layer of fat to cover the meat before cooking in order to preserve its moisture and tenderness.
Quickly submerging ingredients in boiling water and then ice water in order to stop the cooking process.
The process of sealing meat in hot oil before cooking in a covered pot at a low to medium temperature in a moderate amount of liquid to keep the moisture.
Similar to marinating, meat is soaked in salted water. This makes the meat more flavorful and moist.
To grind, knead or crush the ingredients.