Cooking glossary



To apply pressure to an ingredient to help release its flavour, eg peel the lemon grass and pound it with the end of a wooden spoon or with a rolling pin to bruise it and add it to the frying pan.


1. When an ingredient has had pressure applied to it to release its flavour or aroma it is referred to as bruised eg add the bruised lemon grass to the pan.

2. Fruit that has become discoloured in patches, either due to damage or over-ripening is referred to as bruised eg check the apple to see if it is bruised before peeling.