飲食字典 cooking dictionary

Raising the temperature of a cold or room-temperature ingredient by slowly adding hot or boiling liquid, often referring to eggs

To cut ingredients such as carrots or potatoes into a barrel-like shape that form six or seven sides on the length of the item being cut, using a Tourner knife or a paring knife

To tie meat or poultry, such as turkey with a string, woven through the bird parts by using a needle, in order to create a more compact shape before cooking