Heat the pan and the oil before adding the food to be sauteed. To cook foods quickly in a small amount of oil or butter. Or try fluting the crust every half-inch or so by gently pressing the ridge of dough against the thumb and forefinger of one hand with the forefinger of your other hand. Press and seal the dough together using your fingers or a fork. Tuck the excess dough under to form a ridge that rests on the lip of the pie plate. Trim the dough with kitchen scissors or knife until there is 1/2-inch overhang around the pan. For a single-crust pie: Place rolled out pie dough into a pie pan. Crimping is used for pies, pizza, ravioli, turnovers or calzones. This means to press or pinch together two layers of dough to form a decorative edge and ensure minimal leaking from a filling. After dredging, be sure to shake off the excess flour, which can burn in the pan or give the cooked item a gummy exterior. Chicken breast, veal medallions, fish fillets and steaks or chops are often dredged in flour or bread crumbs (or a combination) that have been seasoned with salt, pepper, herbs and spices. This helps it achieve even browning and keeps it from sticking to the pan. If you dust or lightly coat raw food with flour, cornmeal, ground nuts or fine bread crumbs before sauteing or frying, you've dredged it.

After adding the liquid, heat the pan until the liquid simmers while you stir and scrape with a spatula or wooden spoon. If the pan holds a lot of fat as well as the cooked-on drippings, pour off the fat before deglazing or your sauce will be greasy. The liquid can be wine, juice, broth or water.

To deglaze, pour a little liquid into a skillet or roasting pan to dissolve the caramelized drippings so you can add that concentrated color and flavor to a gravy or sauce that will accompany the cooked item. Recipes that call for creaming include cake batters, chocolate-chip cookies and cream cheese frosting.ĭeglazing is usually called for after browning, roasting or sauteing meat or, occasionally, vegetables.

Blanch dredge cooking definition