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Culinary Terms & Techniques from  |
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Culinary
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| Bake
- To cook in a heated oven. Baste - A method of applying a liquid or fat, periodically during the roasting process, to keep surfaces moist. Blanch - To cook foods briefly in boiling liquid, then place immediately in cold water to stop the cooking process Boil - To cook over high heat in rapidly rolling liquid. Braise - To cook slowly, covered, over medium-low heat with a small amount of liquid, on top of the stove or in the oven. Broil - To cook food using intense, overhead heat. Brown - To cook food, usually at high temperatures, to deepen surface color. This can be done in the oven, under the broiler, or by sautéing. Butter (grease) - To spread a thin film of butter, oil, shortening, or nonstick cooking spray over the inside of a cooking vessel to prevent sticking. Caramelize - To cook until the natural sugars in a food begin to brown visibly. Chop - To cut food into pieces of no particular shape. Recipes will specify how finely the food should be cut. Cream - Creaming butter means to render it into a soft fluffy state. The butter should be at room temperature when you begin. Frequently creaming is done at the same time the sugar is added. Be aggressive when creaming butter, it helps incorporate air and lighten the finished product. Deglaze - To loosen and dissolve the browned bits from a cooking pan, by adding and boiling a small amount of liquid while scraping the inside bottom of the pan. Degrease - To remove accumulated fat from the top of a braised, stewed or roasted dish. This is most easily accomplished, if time allows, by refrigerating overnight and removing congealed fat the following day, otherwise use a gravy strainer. Devein - To remove the ribs from the insides of bell peppers and chilies. Also refers to removing the sand vein from shrimp. Use a sharp paring knife for both. Dice - To cut into uniform, square shapes. Dredge - To cover lightly with flour. Usually done before browning meat, poultry or fish. Garnish - To decorate a finished plate, platter or serving plate. Grate - To render food into tiny particles by rubbing across any of several varieties of graters Grill - To cook on a grate over hot coals or lava rocks. Julienne - To cut food into fine, evensized, matchstick shapes. Marinate - To soak in a seasoned liquid or paste before cooking. This both tenderizes and adds flavor to the food. Mince - To chop very finely Parboil - To cook food partially in a simmering liquid in preparation for some other method of cooking Poach - To cook over medium heat in simmering liquid. Preheat - To bring an oven or cooking pan up to a desired temperature before adding food. Puree - To liquefy food to a smooth consistency by using a blender, food processor or food mill. Roast - To cook meat, poultry, fish or vegetables uncovered in an oven. Sauté - To cook over medium to high heat in a small amount of hot fat. Also referred to as to fry. Shred - To render food into long, narrow strips or ribbons by passing the food across the larger holes of a grater/shredder. Sift - A method of lightening and evenly dispersing dry ingredients before adding to a butter. Can be accomplished with a sifter, a fine strainer or even a fork. Simmer - To maintain a cooking liquid so that it very slowly bubbles but does not boil rapidly. Steam - To cook over (not in) boiling water, usually in a covered vessel, using a rack or steamer to keep food from touching the water or a double boiler with a perforated bottom. Stir-fry - To cook over high heat with a small amount of fat in a large frying pan or wok, while stirring constantly. Warm plates - To keep food warm or hot longer at the table. Plates can be warmed in some dishwashers, in a low oven, or by rinsing under hot water and drying before using. Whisk - To mix liquid or dry ingredients by using a balloon-shaped utensil, usually made of wire or plastic. |
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