Baking

Baking refers to the application of diffused heat in a closed oven, at a sufficient temperature to brown whatever is being cooked. In the case of some quiches and tartes the temperature required for cooking the pastry is too hot for the nature of the contents, and in such cases the pastry has to be cooked beforehand and the heat reduced before the filling is put in. In some fish dishes, the baking heat is counteracted by the addition of liquid, wine, or fish stock to partially immerse the fish, a combination of baking and stewing being the result. Pâtés are also baked in a somewhat distorted sense, the terrine containing the pâté being first placed in a tin containing boiling water to ensure a gentle and overall application of heat. Some vegetables, after a preliminary blanching, are baked in a little butter in the oven, being basted with their juice from time to time. Tomatoes, aubergines, courgettes (little marrows), and onions can be treated like this, so can red peppers, soaked with olive oil, and the bases of globe artichokes. Vegetables cooked in this way are improved if a little lemon juice is poured over them before serving. Mushrooms and fungi are also baked, but usually after being sautéd in oil or butter first, or oiled and put under the grill, otherwise they would be in danger of drying.