For Indian Cooking Master gravy is the fundamental. So, let us see some important Master gravies. However, before that, it is essential to know some terms used in cooking
Sauté – To cook food in a minimal amount of fat and moderately high heat till it turns light brown.
Blanching -The scalding of a vegetable or fruit in boiling water for a period of time and abruptly cooling with iced water to prevent further cooking.
Tempering-The roasting of certain ingredients in oil such that it enhances the flavour.
Garnishing – To decorate a food or drink by adding another ingredient so that it gives an appealing look.
Bake – To cook food by dry heat without direct exposure to a flame, typically in an oven. Here heat is applied evenly on all sides.
Barbecue – To cook meat, fish, or any other food slowly on a rack over an open fire or on a special appliance.
Steaming – To cook food in a consistent way using the heat from the steam generated from boiling water.
Purée – To mash or grind food until completely smooth.
Marinate – To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry or fish.
Stew – A dish of meat and vegetables cooked slowly in liquid in a closed dish or pan
