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A
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Al Dente - Literally, "to
the tooth" in Italian. Foods cooked
to the point that there is still some
resistence; tender, but slightly chewy.
Used mostly in reference to pasta, which
should be cooked al dente, no softer,
for most recipes. |
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B |
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Baste - To add moisture, flavor
and color to foods by brushing, drizzling
or spooning pan juices or other liquids
over the food at various times during
the cooking process. This is especially
essential when cooking with dry heat,
such as oven roasting or grilling. |
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Beat - To mix thoroughly with
a spoon, whisk or beaters until well-combined
and very smooth. |
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Blanche - To partially cook
food, usually vegetables or fruit, in
boiling water or steam. Immediately
after blanching, vegetables are usually
placed in ice water to stop the cooking
and set the color. |
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Blend - To mix ingredients
just until thoroughly combined. Not
originally meant to be prepared in a
blender, but can be in some recipes. |
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Boil - To heat liquids until
bubbles form on the surface, and then
to keep it at that temperature during
the cooking process. |
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Braise - To cook slowly in
a small amount of liquid in a covered
pot. Foods are usually browned prior
to braising to add flavor. Braising
can be done on top of the stove or in
an oven, depending on the recipe. |
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Bread or Breading - The process
of adding a coating to foods, usually
for frying or baking. The food is usually
first dipped in flour, then a mixture
of egg and water, and finally very fine
bread crumbs, corn meal or cracker crumbs.
It's a good idea to let the coated food
refrigerate for at least 30 minutes
before frying to ensure that the coating
will stick. |
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Brown - Generally, when a
recipe says to "brown", it
refers to cooking quickly in a hot pan,
on the grill or under a broiler until
all sides turn golden or brown in color.
The purpose is to seal in the juices
and add flavor. |
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Butterfly - A method of cutting
meats so that it will lay flat and even.
Difficult to describe without visual
effects, but the meat is sliced in the
center, without going all the way through,
and opened to lay flat like the wings
of a butterfly. In larger cuts, it is
sliced in increments from middle to
either side, and the flaps are opened
like the pages of a book. |
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C |
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Caramelize - The process through
which natural sugars in foods become
browned and flavorful while cooking.
This is usually done over a constant
heat of low to medium-low. Caramelization
can be quickened with the addition of
a little sugar. Either way, be careful
not to burn. |
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Chiffonade - Finely shredded
vegetables, usually herbs, most often
to be used as a garnish. |
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Chop - To cut foods into small
pieces. Sizes vary from fine (approximately
1/4-inch pieces) to coarse (approximately
3/4-inch pieces). In most recipes, precision
is not necessary. |
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Clarify - To make a liquid
clear, as with butter. Unsalted butter
is melted over low heat until the milk
solids come to the top. They are then
removed. Without the milk solids, the
butter may be used in recipes in which
you don't want it to brown. |
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Coddle - To cook gently just
below the boiling point. Most commonly
refers to eggs, where the egg is cooked
for 1 minute in the shell. |
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Congeal - To turn liquid into
solid by chilling. |
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Cream - To beat an ingredient
or ingredients with a spoon or beaters
until light and fluffy. Most often used
in reference to butter or shortening,
with or without sugar, in baking recipes. |
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Cube - Cut into squares, size
of which is determined by the recipe,
generally between 1/2 to 2-inches. |
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Cut In - To work a solid fat,
such as butter, shortening or lard,
into dry ingredients. This is accomplished
by using a pastry blender, 2 knives,
a fork, or even the fingers. Most often,
the fat should be chilled first and
"cut in" just enough for small
lumps about the size of a pea to form. |
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D |
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Dash - If a recipe calls for
"a dash" of an ingredient,
it is somewhat relative. However, the
most accurate amount appears to be 1/16-teaspoon.
Basically, you just add the ingredient
"in a dash". For example,
if it is a dry ingredient, such as a
spice, just shake the box once, assuming
there are small holes, and what comes
out is it. It's the same with liquid
ingredients that come out in drops.
Remember, many of those types of ingredients
are to taste, so a tiny bit more or
less won't matter. |
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Debone - To remove the bones
from meat or poultry. This is best done
with a flexible boning knife so that
you can get as close to the bone as
possible without losing meat. If in
doubt, get a good cookbook that shows
the process in stages, or watch the
cooking shows. Your butcher will also
do it for you, but it's fun to learn
how. |
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Deep Fry - To fry foods rapidly
in a deep pot of oil so that the food
is totally submerged. The oil should
never come up much more than half way
in the pot, and should be a type with
a high smoking point. |
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Deglaze - The process of scraping
up all the browned bits that collects
in the bottom of a pan or skillet after
cooking. Liquid is added to the pan
and, as it heats up, the bottom is scraped
with a spoon or spatula so that the
residue is added back into the liquid
for lots of extra flavor. |
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Dice - To cut into very small
pieces, approximately 1/8 to 1/16-inch. |
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Dredge - To coat before cooking
with dry ingredients such flour, corn
meal, bread or cracker crumbs, or other
mixtures. Sweet items are sometimes
dredged with sugar and/or spices, such
as cinnamon, after baking or frying. |
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Dust - To sprinkle lightly
before or after cooking with dry ingredients,
such as flour, granulated or confectioner's
sugar or spices. |
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Emulsify - To bind together
liquid ingredients that do not dissolve
into each other. Most common is oil
into vinegar or citrus juice to make
a vinaigrette. The oil is poured very
slowly into the acid while whisking
or blending vigorously, until the mixture
is thickened and the liquids become
one.
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F |
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Fillet - To remove bones from
a fish, so that only the flesh remains.
The process depends on the type of fish.
Though similar, it is different for
flat fish, like a flounder, or round
fish, like a trout. The best way to
learn how is to purchase a cookbook
with details or watch the cooking shows.
If in doubt, your seafood monger will
do it for you. |
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Flake - To gently separate
into small pieces, usually with a fork
or your fingers. Most commonly refers
to cooked fish which, because of its
texture, flakes easily. |
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Fold - To gently mix two or
more ingredients together, where one
is usually heavier than the other, in
order to combine but preserve the texture
of each. For example, to combine whipped
cream or beaten egg whites with a heavy
batter without deflating. First, stir
a little of the whipped product into
the batter to lighten it. Then add the
remainder. Cut through the center with
a rubber spatula, move across the bottom
of the bowl towards the side, and gently
bring up some of the heavy mixture.
Continue, turning the bowl slightly
each time, until combined. A few streaks
of the whipped mixture is acceptable. |
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Fry - To cook and brown food
in a specified amount fat, usually done
very quickly so that a minimal amount
of the fat is absorbed into the food. |
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G |
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Garnish - To enhance finished
foods with flavor or visual appeal by
using other edible products on the plate.
The most common are herbs, but there
are many other possibilites including,
but not limited to, fruits, small vegetables
and edible flowers. |
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Glaze - The process of dipping
or brushing, usually with a sugar-based
liquid, to give flavor and a shiny finish
to foods, such as roasted or grilled
meats, fried pastries or baked goods. |
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Grate - To rub foods, such
as cheeses, vegetables, citrus skins,
spices or chocolate, against a grater.
Alternately, you can use a processor
or mixer blade. Size of grate is dependent
upon recipe and/or taste. |
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Grind - To process foods finely
in a grinder, processor or with 2 knives
(in a drum roll fashion). Some examples
are ground beef for hamburgers or ground
pork for sausage, but there are preparations
other than meats. The advantage of grinding
your own is that you can control the
texture (from fine to coarse), fat,
seasonings and, if it is a concern,
bacteria that can form in excessively
or improperly handled processed foods.
By the same token, be certain you know
how to handle the foods safely while
grinding. |
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I |
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J |
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Julienne - To slice foods
in match-size sticks, about 1/8-inch
wide and 2-inches long. This can easily
be accomplished with a knife by stacking
slices, then cutting down very thinly.
You can also use a mandoline or a processor
or electric mixer blade. |
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K |
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Knead - The process of working
a dough to activate the gluten, which
is the protein in flour that makes the
dough cohesive. To knead by hand, place
the dough on a lightly floured surface.
Using the heel of the hand, press down
on the dough in a forward motion. Then
fold the dough over and press again.
Continue the process until the dough
is very smooth and elastic. For most
recipes, it will take about 10 minutes.
Alternately, the dough may be kneaded
in a processor or heavy-duty standing
mixer with a dough hook. |
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L |
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Leaven - To add an ingredient,
such as yeast, baking powder or baking
soda, that adds gas to a dough or batter,
causing it to expand, or rise, and lighten
the texture of the finished product.
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M |
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Macerate - To add liquid to
food, or an ingredient, such as sugar,
that causes liquid to form, in order
to soften and enhance flavor after it
sets for a given amount of time. Usually
used in reference to fresh fruits. |
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Marinate - To add liquid or
dry ingredients to food that enhance
flavor and/or tenderize after it sets
for a given amount of time. Usually
used in reference to meats and vegetables.
Liquid marinades often include an acid,
such as vinegar, wine or citrus juice,
mixed with herbs, spices and oil. Dry
marinades are usually in the form of
spice and herb rubs. |
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Mince - To cut into very fine
pieces. |
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Mix - To combine ingredients
with a spoon or beaters until well incorporated. |
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P |
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Pan Fry - To brown and cook
foods in fat in a shallow pan, where
the fat does not completely cover the
food. |
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Parboil - To partially cook
for a given amount of time in boiling
water as a preliminary step. |
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Pare - To remove skins and
peels from fruits or vegetables with
a small knife or peeler. |
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Pat - To take the underside
of the hand and gently press a food.
The purpose might be to pat dry ingredients
onto the surface so they will adhere
during cooking, or to pat with a towel
to remove excess moisture. |
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Pinch - As much of an ingredient
that can be held between the thumb and
forefinger. A very small, approximate
amount. |
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Pit - To remove the seed from
a piece of fruit by cutting around the
sides of the fruit and pulling the seed
away from the flesh. |
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Poach - To cook food in gently
simmering, never boiling, liquid. |
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Preheat - To heat the oven
to the specified temperature before
adding the foods. Most recipes require
preheating of the oven. Usually it will
tell you to place in a cool oven if
it should not be preheated. |
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Proof - To activate yeast,
or other leavening agent, before using
in a recipe. The yeast is normally added
to a liquid, possibly mixed with sugar,
and allowed to set a given amount of
time until it bubbles. If it doesn't
bubble, it is old and should be discarded. |
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Pulse - An action used with
processors and blenders. If a recipe
tells you to pulse, turn the start button
on and off rapidly serveral times or
until the ingredients are appropriately
processed. |
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Punch Down - To deflate a
risen dough. With your hand, press on
the dough until the gas escapes. |
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Puree - To process foods into
a smooth substance of varying degrees
of thickness as dictated by the recipe.
Usually done with a blender, processor,
sieve or food mill. |
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Q |
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R |
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Reconstitute - To restore
condensed or concentrated foods to their
original strength with the addition
of liquid, usually water. |
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Reduce - To rapidly boil a
liquid until it partially evaporates,
leaving a thicker texture and a more
intense flavor. |
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Refresh - To restore by placing
in water. Most commonly used in reference
to blanched vegetables that are placed
immediately in ice water to stop the
cooking, set the color and restore the
crispness. Greens and herbs that are
still very fresh but have gone limp
can be restored to the original state
by placing in cold (not ice) water and
then patted dry. |
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Ribbon - Used in reference
to beating a mixture, usually egg yolks
and sugar, until it is thick enough
to form a ribbon. Lift the beaters out
of the bowl and let the excess mixture
drip down into the bowl. When it forms
a ribbon shape on top of the mixture
in the bowl, it is ready.
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S |
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Sauté - Literally means "to
jump". To quickly fry foods in
a little fat, usually oil or butter,
in an open skillet over medium-high
to high heat, turning or tossing often,
until tender and lighlty browned, as
dictated by the recipe. |
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Scald - To heat milk or cream
to a temperature just before it boils. |
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Score - To cut slits into
foods before cooking for various purposes,
including decoration, ease of cutting
after cooking or tenderization. Also,
the fat layer of a large cut of meat
is often scored so that some of the
fat melts out during roasting. |
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Sear - To cook meats quickly
on all sides over high heat to brown
and seal in the juices. The meat should
not be turned until it is well browned
on each side or it will stick to the
pan. |
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Shred - To cut, slice or tear
into thin strips. Also, to pull apart
very tender cooked meats, usually with
a fork. |
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Sift - To pass a dry ingredient
through a sifter, or fine mesh screen,
to loosen the particles, incorporate
air, and lighten the resulting product.
Also, used to combine several ingredients
that are passed through at the same
time. The same result may be accomplished
by using a wire whisk to stir the ingredients
in a bowl. If a recipe calls for presifted
ingredients, sift first and then measure.
If it calls for a certain amount of
the ingredient, sifted, measure first. |
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Simmer - To cook gently just
below the boiling point. If the food
starts boiling, the heat is too high
and should be reduced. |
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Skim - To remove an undesirable
substance that forms on the top surface
of a liquid, usually fat, foam or scum.
This is normally done by passing a flat
spoon over the surface, just underneath
the substance to discard. In the case
of fat, if you have the time, chill
the liquid first so that the fat congeals,
making it very easy to remove. |
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Steam - A method of cooking
foods over, not in, hot liquid, usually
water. The heat cooks the food while
the vapors keep it moist. Steaming is
a good alternative to boiling because
none of the nutrients or flavor is lost
in the liquid. |
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Steep - To soak a food in
liquid for a given amount of time. Sometimes,
the liquid is hot, as in tea. Other
times, as with macerated fruit, the
liquid is cold or room temperature. |
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Stew - To cook foods slowly
in a specified amount of liquid in a
covered pot or pan. |
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Stir - To move foods around
with a spoon in a circular motion. Stirring
is done to move foods when cooking.
It is also used to cool foods after
cooking. Most importantly, if a recipes
calls for stirring to combine foods,
such as a batter, before cooking, it
usually means to gently mix just until
well combined, as opposed to beating,
which takes more strokes. |
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Stir-fry - To quickly cook
foods over high or medium-high heat
in a lightly oiled skillet or wok, stirring
or tossing constantly, until desired
or specified doneness. |
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Strain - To pass a liquid
or moist mixture through a colander,
sieve or cheese cloth to remove solid
particles. |
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Sweat - To cook foods, usually
chopped vegetables, over medium heat
until they exude some of their moisture
which, in turn, steams and softens the
food without browning. |
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T |
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Temper - Technically, to moderate.
In cooking, tempering most often refers
to slightly warming beaten eggs, by
rapidly stirring a little of the hot
ingredients into them, before adding
them to the hot mixture so that they
will combine, stirring rapidly again,
without solidifying. It also refers
to the softening of a heavy mixture
before folding in a whipped mixture,
so that incorporation occurs without
deflation. |
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Toast - Most commonly, to
brown using a dry heat source such as
an oven or toaster. However, many recipes
call for toasting seeds, nuts, grains
or spices before mixing with other ingredients
to add flavor. They may be toasted in
an oven or in a skillet, with or without
oil, using a low heat, stirring or tossing
often, until nicely browned, being very
careful not to burn. |
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Toss - To combine ingredients
by gently turning over until until blended.
Most commonly refers to a salad, but
is used for many other preparations.
The easiest and most efficient way to
toss is with a good pair of tongs. Alternately,
two spoons, forks or one of each may
be used. |
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Truss - To shape food into
a desired form and secure with butcher's
twine or skewers. Most commonly used
with poultry or meats. In the case of
poultry, it is questionable whether
or not it should be trussed because,
although it gives a nice look to the
bird after cooking, the breast tends
to cook faster than the legs, thighs
and wings. |
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W |
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Whip - To beat briskly with
a wire whisk or electric mixer to incorporate
air, which in turn adds volume. Usually
used in reference to cream or egg whites.
To whip cream, which has fat, always
chill the bowl, beaters and cream first.
Egg whites, which are mostly water,
should be whipped at room temperature. |
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Whisk - To mix to the specified
state with a wire beater, also called
a whisk. Whisking can refer to blending,
beating, emulsifying, or whipping, depending
on the recipe. |
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