To emulsify is to force two liquids which don’t ordinarily mix (think oil and vinegar) to combine in a suspension. You may need to scrape the bottom of the pan with a spatula or wooden spoon to help lift all the brown caramelised bits during the deglazing process.Įmulsification is a technique used to make much-loved classics such as vinaigrette, béarnaise, hollandaise, mayonnaise or aioli. Using wine to deglaze adds even more flavour (the alcohol content cooks off in the process). You use this liquid to infuse a sauce or dish with extra flavour. D-Jĭeglazing is adding liquid to an empty hot pan over the heat, after removing whatever has cooked, then quickly stirring to help release any caramelised bits stuck on the surface of the pan. When chargrilling, it is important to coat the meat or vegetables lightly with cooking oil and not oil the pan itself, as the oil will pool between the ridges and will burn and smoke at high heat. We use cauliflower ‘rice’ in reduced-carb dishes as an alternative to other grains like white rice.Ĭhargrilling is cooking lean proteins (steak or chicken thigh, for example), certain vegetables and even haloumi cheese using a chargrill pan these have raised, parallel ridges which create char marks. When cooking the ‘rice’, it’s important to use a large pan with maximum surface area so the cauliflower cooks evenly and doesn't become soggy. You can use a box grater to coarsely grate cauliflower, including the stem, or you can process roughly chopped cauliflower in a food processor, using the pulse button until it resembles rice. This is raw cauliflower that is finely grated to resemble rice grains. This is different to simmering (see Simmer below). This makes them less likely to crack during cooking but you will need to reduce the cooking time by 1 min.īringing to the boil means to raise the temperature of a liquid so that fast-moving bubbles break the surface. If you have time, remove the eggs from the fridge and bring them to room temperature first. Peel and use the eggs according to the recipe. Gently lower the eggs into the boiling water, reduce the heat to medium-high and cook for 6 mins for soft-boiled, or 8 mins for hard-boiled. Have a question about a cooking term that’s not covered below? Send us an email to and we’ll add it to the list! A-Cīring a small saucepan of water to the boil.

Ever wondered what the difference is between simmering and boiling, what it means to emulsify a sauce, or how to easily separate an egg? We’ve compiled our guide to the common terms and techniques referenced in Marley Spoon recipes, to take all the guesswork out of cooking.

How to make crack spoon method