baking & roasting

List of specialist termsBardingWrapping or laying rashers of baconover meat, poultry or fish to avoidthese drying out during cooking.Blind bakingPre-baking a pasty or flan case linedwith baking parchment and filled withdried beans or baking beans helps toavoid the pastry bubbling. Discard thebeans before adding the filling.DeglazingAdding liquid to the pan after braisingmeat or vegetables.FoldingStiffly whipped cream or egg white canbe folded into creamy desserts or cakemixtures with a spatula or large wirewhisk. It should be folded in gently tomaintain the light, airy texture of thecream or egg white.ReducingBoil soups, sauces or the juices fromthe meat over a high heat. Water willevaporate, and the liquid becomesmore concentrated.Thickening with cream or corn flourSauces and soups can be thickened byadding double cream, crème fraîche orcorn flour mixed with a little coldwater to a smooth paste. Always addthese to cold liquids to avoid thembecoming lumpy.15