Dressing (cooking)

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Example for the dressing of pastes: The incendiary mass is placed on a baking sheet with a piping bag .

Dressing (also forming ) refers to three different methods of food preparation in the kitchen . We distinguish the zubereitende In Shape bringing still cook the food such as dumplings or meat from portioning the ready- to directing food.

Dressing meat and poultry

Dressing or bridging fish and meat, especially poultry, is the process of preparing the food for roasting with the help of kitchen twine, clamps (such as roulade clamps), needles and skewers made of metal (such as roulade needles) or wood ( such as wooden skewers or toothpicks).

Bridging is done before preparation. In the case of poultry, the wings and legs are tied to the body so that the extremities have the same cooking time during preparation (roasting, grilling). Other shapes such as lamb crowns or fish rings are specially prepared for showpieces. The aids are removed before serving.

Passing pasty masses

The shaping of pasty masses with the help of a piping bag for end consumption is also known as skin-passaging.

Passage when decorating baked goods

Creams or creams are also applied to baking pieces for decoration with spray aids.

literature

  • Manfred Rohatsch u. a .: Food production technology. 1st edition. VEB Fachbuchverlag, Leipzig 1987, ISBN 3-343-00305-0 .