Glossary (talk like a chef): Transfer


Transfer

Transfer

Sometimes we need to transfer the contents of a pan to a dish or plate.

This is often to rapidly stop something cooking, as the dish it is transferred to will always be cooler, or it might simply be to free up the pan for something else.

Example: "Transfer the lardons to a dish."

Meaning: Take the lardons out of the frying pan where they have been cooking and put in a dish.
Remarks: Professional kitchens are equipped with trays or pans (usually stainless steel and rectangular) for this, with high sides and a large surface, to help with rapid cooling.
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Last modified on: December 30th 2020

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