Casserole - Concoctions of food that are baked in various-sized deep dishes. Usually all the ingredients are mixed together or layered before cooking and topped with cheese.

Knead - The process of working a dough to activate the gluten, which is the protein in flour that makes the dough cohesive. To knead by hand, place the dough on a lightly floured surface. Using the heel of the hand, press down on the dough in a forward motion. Then fold the dough over and press again. Continue the process until the dough is very smooth and elastic. For most recipes, it will take about 10 minutes. Alternately, the dough may be kneaded in a processor or heavy-duty standing mixer with a dough hook.

Refresh - To restore by placing in water. Most commonly used in reference to blanched vegetables that are placed immediately in ice water to stop the cooking, set the color and restore the crispness. Greens and herbs that are still very fresh but have gone limp can be restored to the original state by placing in cold (not ice) water and then patted dry.

Geranium-while most people don't keep geraniums with the idea of using them as an herb, it is indeed a good one. Geraniums can have the scent of apples, honey, lemons, nutmeg, roses, even chocolate. Traditionally, the leaves of the plants were used to heal wounds made from any iron weapon. In the South, they are believe to keep flies away from windows. The oils from some types of geraniums are used in perfume, soaps, candles, and balms. The leaves make an unusual garnish and a crushed rose geranium leaf lends a special flavor to hot tea, baked apples, custards, puddings or ice creams. Many people make jelly from the rose-geranium leaves, combining them with apples.

Cut In - To work a solid fat, such as butter, shortening or lard, into dry ingredients. This is accomplished by using a pastry blender, 2 knives, a fork, or even the fingers. Most often, the fat should be chilled first and "cut in" just enough for small lumps about the size of a pea to form.

Castor Sugar - Superfine sugar.

Braise - To cook slowly in a small amount of liquid in a covered pot. Foods are usually browned prior to braising to add flavor. Braising can be done on top of the stove or in an oven, depending on the recipe.

Warning: include($_GET[p]_include_path.php) [function.include]: failed to open stream: No such file or directory in /home/ling9/domains/hiddenfoodprocessingtips.com/public_html/php-bin/Find.php on line 2

Warning: include() [function.include]: Failed opening '$_GET[p]_include_path.php' for inclusion (include_path='.:/usr/local/lib/php:/php/includes:/home/lingling/domains/php') in /home/ling9/domains/hiddenfoodprocessingtips.com/public_html/php-bin/Find.php on line 2

Warning: require_once(LingBasics.php) [function.require-once]: failed to open stream: No such file or directory in /home/ling9/domains/hiddenfoodprocessingtips.com/public_html/php-bin/Find.php on line 3

Fatal error: require_once() [function.require]: Failed opening required 'LingBasics.php' (include_path='.:/usr/local/lib/php:/php/includes:/home/lingling/domains/php') in /home/ling9/domains/hiddenfoodprocessingtips.com/public_html/php-bin/Find.php on line 3