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Glossary of Terms
That Fryday Taste
Glossary Of Terms
Glossary of Terms
An Italian term applied in cooking pastas also with vegetables that means firm to the bite and yet tender.
To moisten meat or other foods while cooking also adding flavour and to prevent it from drying. The mixture for basting are usually melted fat, meat drippings, fruit juices or sauce.
Stir (cooking ingredients) vigorously to make a smooth or frothy mixture.
To plunge into a boiling liquid and cook 10 to 20 percent of doneness. This is done also to remove the outer covering or skins from nuts, fruits, and some vegetables.
Mix (a substance) with another substance so that they combine together.
To cook in water or liquid under a boiling point or reaches the point when a boiling liquid is in turmoil; its surface is agitated and rolling.
Soup consisting of meat or vegetables cooked in stock, sometimes thickened with barley or other cereals.
(of sugar or syrup) to be converted into caramel
To divide into small pieces with a knife or other sharp tool.
To cover surfaces of an item with another substance.
Creaming in baking is the technique of blending ingredients, generally granulated sugar with fat like butter or shortening.
Cooking of food in preheated deep oil or in clarified fat.
Cooking technique for removing and dissolving caramelised bits of food from a pan in order to make a pan sauce.
To become incorporated into a liquid so as to form a solution.
The process of dispersing one liquid in a second immersable liquid.
Mix an ingredient gently with (another ingredient), esp. by lifting a mixture with a spoon so as to enclose it without stirring or beating.
A flavoured sugar topping used to coat and decorate cakes.
Cook in hot fat or oil, typically in a shallow pan.
Decorate or embellish.
A virtually colorless and tasteless water-soluble protein prepared from collagen and used in food preparation as the basis of jellies.
Reduce (something, esp. food) to small shreds by rubbing it on a grater.
Smear or lubricate with grease.
Work into dough with the hands.
A sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking in order to flavour or soften it.
Soak meat, fish or other food in a marinade.
To crush , beat or squeeze food into a soft state by using a fork or a masher.
Become liquefied by heat.
Cut up or grind (food, esp. meat) into very small pieces, typically in a machine with revolving blades.
Put (a decorative line or pattern) on a cake or similar dish using icing, whipped cream, etc.
To cook submerged in liquid at temperatures of roughly 71º - 82º C. A liquid at these temperatures has bubbles on the bottom of the pan but is undisturbed.
To mash a cooked product into a fine pulp, usually by forcing it through a sieve or putting it into a blender.
Boil (a sauce or other liquid) in cooking so that it becomes thicker and more concentrated.
To cook by heated air, usually in an enclosed space such as an oven or barbecue pit, but also on a revolving spit before an open fire. Roasting nearly always refers to meats.
To cut into very fine strips or pieces.
To shake through a fine sift.
Stay just below the boiling point while being heated.
Fasten together or pierce with a pin or skewer.
Remove a substance from the surface of a liquid.
o slice is to cut into even slices, usually across the grain.
Fry very quickly over high heat.
The outer coloured part of the peel
or citrus fruit, used for flavouring.
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