Lyn's Cook and Bake Delight

03/06/2026

Magdagdag kayo nito sa ensaladang eggplant mas masarap

02/06/2026

Life is like coffee,the darker it gets,
the more it's energizes no added sugar just drink pure dark coffee it's give you a healthy drinks every day let's have a coffee guys

02/06/2026

Cooking Terms
Pan-broil - to cook uncovered on hot metal
such as grill or frying pan,the
utencils maybe oiled just enough to
prevent sticking.
Par-boil - to boil in water until partially cooked.
Pare - to cut away outer covering,as potato
and apple.
Parch - to brown by means of dry heat as
applied to grains.
Pasteurize -to preserve food by heating
sufficiently to destroy bacteria
Peel - to remove pits ( seeds and core)
fruits
Poach - to cook in hot liquid,being careful
that food holds.
Puree - to make a smooth,semi-liquid mixture
by rubbing through a sieve.
Roast - to cook uncovered by dry heat,usually
in an oven but sometimes over coals
heated stones or metals.
Saute - to cook in small amount of fat
Scald - to heat liquid just below the boiling
point.
Scrambled - mixing thoroughly and cooking in
open pan with stirring.
Sear - to brown the surface quickly by
intense heat to develop color and
flavor and to improve appearance
usually applied to meat
Shred - to cut or tear food in long,narrow
pieces by hand or mechanical
shredder
Sieve - to separate particles of deffirent sizes
by sifting through between of certain
mashed
Sift - to mix several kind of ingredients
evenly to put dry ingredients like
flour through a sifter or fine sieve to
separate particles to fluff.
Simmer - to cook in a liquid over very sliw heat
Singe - to remove hair or feathers by flame
Steam - to cook in steam,with or without
pressure,Steam maybe applied
directly to food as in steamer or
pressure cooker or to the vassel as in
double broiler.
Steep - to extract flavor,color or other qualities
from substance by allowing to stand in
liquid below the boiling point
Stew - to simmer in a liquid medium for a
long time
Sterilized - to destroy micro-organism by
boiling,dry heat or steam
Stir - to mix food materials with a circular
motion to through blend and to secure
uniform consistency
Strain - to separate the liquid from the solid
pieces through a coarse sieve or
colander.
Toss - to tumble ingredients lightly witn a
lifting motion usually with fork and
spoon to precent crushing.
Toast - to brown by direct heat
Whip - to incorporate air into a mixture by
beating with a brisk even rotary motion.

02/06/2026

Pahabol sa huling hirit ng taginit pag tag ulan na naman bihira na tayo makakain nito at malamig

02/06/2026

01/06/2026

Mag almusal na tayo gusto ko pa rin may gulay sa umaga pwede na itong pipino

01/06/2026

Ulam for dinner late post kanina pa ako nagdinner ngayon ko lang naipost ito nalobat
cp ko pigcharge ko muna

01/06/2026

Bakit kaya nagkaganito para syang fetus na nadeform

31/05/2026

Maraming bunga ang bayabas mula ng dinilig ko ng hugas bigas

31/05/2026

Thanks to my generous star sender thank you for your support
Dena C. Montero Flores,Edzuwan Cg