This is the new way of cooking, and let me tell you, it is so easy, so healthy, so few pots to be washed, and soooo tasty and healthy!!
Air Fryer (there are so many to choose from right now, you have fun deciding)
Meat Thermometer (you might already have one, if not, buy the best, it will last forever)
4 Bone in, skin on chicken thighs, trimmed of excess fat and skin.
½ teaspoon Kosher Salt
1 teaspoon Paprika
1 teaspoon Garlic Powder
\½ teaspoon Oregano
½ teaspoon Onion Powder
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Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:
Barbeque: To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).
Baste: To moisten food for added flavor and to prevent drying out while cooking.
Blanch: To cook briefly in boiling water to seal in flavour and color.
Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.
Braise: Two cook first by browning, then gently simmer till done.
Bread: To coat with crumbs or cornmeal before cooking.
Broil: To cook on a rack or spit during or over direct heat, usually in an on top
Brown: Two cook over high heat, usually on top of the stove, to brown food..
Caremelize: To Heat sugar until it liquefies and becomes a syrup.
Core: To remove the seeds or tough woody centers from fruits and vegetables.
Cream: The butterfat portion of milk. Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.
Cube: To cut foot into small ½ inch cubes.
Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to naking pastry.
Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for
Coriander: Also known as Dhania
Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.
Dot: To scatter butter in bits over food.
Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry or game for cooking.
Drippings: Juices and fats rendered by meat or poultry while cooking.
Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.
Experiment: Always keep to the basics, but, take out and put in spices etc to your tastes.
Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.
Glace: To coat foods with glossy mixtures such as jellies or sauces.
Julienne: To cut into long thin strips match-sticklike in shape
Macerate: To soak in flavoured liquid; usually refers to fruit
Picked Over: If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.
Poach: To cook gently over very low heat ib barely simmering liquid just to cover.
Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.
Ragout: The basic method of preparation involves slow cooking over a low heat.
Reduce: To thicken a liquid and concentrate its flavor by boiling.
Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.
Sear: To brown surface of meat quickly over a high heat, to seal in juices.
Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.
Skim: To remove surface foam or fat from a liquid
Seep: To soak in a liquid just under the boiling point to extract the essence i.e. Tea.
Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.
Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream
Zest: The outer, colored part of the peel of citrus fruits.