Is it Done? - FineCooking.com

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Is it Done?

Two terms for knowing when to take the pot off the heat.

Two terms for knowing when to take the pot off the heat.

  • Two terms for knowing when to take the pot off the heat.

By Fine Cooking Editors, editor

May 6th, 2009

by Melissa Pellegrino and Jennifer Armentrout

Fork tender: This term is used to describe the readiness of slow-cooked meat. To gauge whether the meat is fully cooked, you just stick a fork in it. There are two ways to tell if it’s fork tender. Pull on the fork—if the meat releases easily, it’s done. Or you can gently twist the fork against the grain of the meat—if the meat pulls apart into strands, it’s good to go.

Nappé: This French word describes the consistency at which a sauce, especially a custard sauce, is thick enough to coat the back of a spoon and hold the shape of a line when a finger is drawn through it.

Fork tender Nappé
Fork tender   Nappé

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