Episode 12: Recipe Decoder: Zesting, Folding and Deglazing

June 7, 2009

This week, I talk about three very common terms that have a particular meaning in recipes, but–because they’re so common–are rarely thoroughly explained. Listen to hear what zest, fold and deglaze mean.

 

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Just a quick summary: zest just means citrus peel (but listen to hear more tips on dealing with this, including the excellent Microplane); folding is a way of dealing with egg whites; and deglazing is essential for boosting the flavor of sauces, soups and stews–it’s a technique you may want to use even when recipes don’t mention it.

(If all the talk about browning in this episode has you puzzled, check out the earlier Recipe Decoder on browning, caramelizing and sauteing.)

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