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Technical

Baking

baking

Baking is the process of cooking food with hot, dry air circulating inside an enclosed oven. The heat generally reaches all sides of the food evenly, forming a crust on the outside and a soft texture inside. It is used for many kinds of food, including bread, cakes, and meat.

Where It’s Used

“Bake the vegetables on the tray in the oven at medium heat until browned.”

Glossary

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G
Benzer

Gratinating

Gratinating is browning a dish sprinkled with cheese, breadcrumbs, or sauce under top heat in an oven or salamander until a golden crust forms. The ingredient underneath is usually already cooked. It's commonly used for potato and pasta gratins.
F
Benzer

Flame-roasting

Flame-roasting is a cooking process in which vegetables or meat are brought into direct contact with fire, embers, or flame to char the outside and soften the inside. The surface partially blackens as a smoky aroma develops inside. Charred eggplant and peppers are common in Turkish cuisine.
R
Benzer

Roasting

Roasting is a technique in which large pieces of meat or vegetables are cooked in the oven over a long period with dry heat. A brown crust forms on the outside while the inside cooks slowly. It's generally preferred for whole cuts of meat or poultry.
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