![]() It can be used both on the stove top and in the oven and are useful for braises, stews, soups, and sauces. ![]() Dutch oven:Ī thick-walled pot with a tight-fitting lid. The juices and fats that come out of meat or poultry during cooking. To coat uncooked food, usually with flour, cornmeal, or bread crumbs. A double boiler can also be improvised with a heat-safe bowl that is placed on top of a saucepan. Double boiler:Ī special pot that consists of two saucepans that fit together so that water can be put in the lower pan to boil, sending heat up into the second saucepan in which food is cooked. For a more extensive explanation of chopping terms and styles, including visual guides, go here. To cut food into very small (1/8 to ¼-inch) cubes. To loosen the brown bit from a pan by adding liquid and then scraping the bits off the pan. This technique is often used when baking cookies or cakes to form the base to which other ingredients are added. To thoroughly mix butter and sugar together, usually with a hand mixer or in a standing mixer, until the mixture is pale yellow and fluffy. To cut leafy vegetables into thin, ribbon-like strands. The term is also used to describe the act of slowly cooking a food until it turns brown, which is when the natural sugars in the food are released-a prime example being onions. ![]() To cook sugar until it browns and releases a nutty flavor. Are we missing a cooking term? Share it with us and we’ll add it to this glossary of cooking terms! Candy: Often done with pork chops and shrimp, this action will speed up the cooking of the meat. To cut a piece of meat through the middle, without cutting completely in half, and then to spread it out so that it resembles a butterfly. Often used to seal flavor and moisture into meat or poultry. To cook over a high heat, usually on the stove, in order to brown the outside of food. To cook directly over or under high heat, usually in an oven. The amount of time that a piece of meat is brined for depends on the size of the piece of meat-larger pieces are soaked or exposed to the salt for longer than smaller pieces. A dry brine is when the salt is rubbed directly onto the meat. A wet brine is when the meat is soaked in a salt water solution. The process in which meat is exposed to salt before cooking. To coat with crumbs or cornmeal before cooking. To cook meat or vegetables first by browning and then by gently simmering in a small amount of liquid in a covered pan until very tender. To remove bones from poultry, fish, or meat. To cook in water that has reached 212 degrees F. ![]() To thoroughly combine two or more ingredients by hand, whisk, or mixer/blender. Helpful for preparing to freeze a food or to remove skins (such as on tomatoes and stone fruits). Usually the food is then quickly moved to a bowl of ice water to stop cooking. To place vegetables or fruits into boiling water for a very short period of time (usually 30 seconds or less). This is done to increase the surface area of the food that can be browned and to speed up the cooking time. To stir rapidly a mixture of ingredients with a spoon, whisk, or mixer until the desired consistency is reached. To moisten food while it is cooking in order to keep it from drying out and to add flavor. To cook food on a roast or spit over coals. It is called roasting when it involves meat, poultry, or vegetables. In Italian it means, “to the tooth.” It is when pasta is cooked to just firm. We hope that you will be able to use this as a quick reference whenever you come across a term, phrase, or word you are unfamiliar with. We tried to think of commonly used words and phrases and then defined them all. To make this easier for you, we have put together a glossary of cooking terms. Have you ever read a recipe and been confused by a term used? One thing that can take a lot of the stress and worry out of cooking is feeling confident in the instructions that you following.
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