Souse can mean to cover a food in liquid, to plunge a food in liquid, or it can refer to the liquid that is used.
Sousing something can be for the purposes of cooking or pickling.
For cooking, the liquid is often a spiced vinegar solution. For pickling, the liquid is usually brine or a vinegar.
In the Bahamas, a souse is a meat broth with onions, lime juice, celery, and peppers. The meat can typically be oxtail, pig's feet, sheep's tongue, or chicken.
In English slang, to be "soused" is to be pickled, as in drunk.
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- À la Cooking Terms List
- Acidulated Water
- Adjust SeasoningAdjust Seasoning are instructions to check the taste of a dish, to see if it is to your taste, and if not, to adjust the taste. Adding additional flavourings is inferred, because of course flavouring cannot be removed from a dish -- though an excess of one flavour can partly be masked or balanced by another flavour.
- Adjusting the Taste of Dishes
- Bake Blind
- BakeBaking is a method of cooking done in an enclosed, heated space using dry heat. The temperature is usually controlled to meet the specifications set by a recipe (whether written or unwritten.) An oven provides the best environment for baking, in terms of temperature control, direction of heat, and for sheer space available.
- BeatTo Beat in cooking is to mix something up with great zeal and abandon. Beating both mixes all the ingredients together evenly, and introduces air, to help a food item either develop body (such as whipped cream and meringue) or to help it rise when baked (such as cakes.) A variety of implements can be used to Beat food: manual implements such as a fork, spoon, manual egg-beater or whisk (though when it's done with a whisk, it's often referred to as whisking.) The spoons can be metal, wood or plastic.
- Beer Can Chicken RoastingBeer Can Chicken Roasting involes poking the neck cavity of a chicken down onto an opened beer can, and roasting the chicken upright. The idea is that you have the can half filled with beer, and the steam and aroma from that flavour the chicken (disregard promises of making it moister -- only fat makes meat moist, not water, steam or beer.) Cut the top off a beer can, so that the top is completely open (mind the sharp edges.) Have the can half-filled with beer.
- Bench ProofBench Proof is a term used to describe an intermediate rising between the first rising (or ferment, during which you allow the yeast to grow numerous enough eventually to leaven the dough) and the final rising in the pan or its shaped form (called the proof.) You punch down the dough after the first rising, knead it a bit (usually), then let it stand for an amount of time specified by your recipe (this is the Bench Proof stage), then punch it down again, shape it and let it rise the final time. The Bench Proofing time can be anywhere from 10 to 20 minutes to up to 2 hours, depending on
- Beurre Manié
- Brining Beans
- Carving a Turkey
- Chopping Techniques
- Cooking Techniques
- Egg Wash
- Firm-Ball Stage
- French Trimmed
- Hard-Ball Stage
- Hard-Crack Stage
- High Altitude Baking
- London Broil
- Mise en Place
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