Have you ever read a recipe and wondered what some of the terms mean? Let’s clear up a few of the most common ones in alphabetical order.
Au Jus: Served in juice, usually from roasted meat.
Baste: To moisten food by spooning liquid or fat over it during the cooking to help retain moistness.
Blanch: To immerse briefly in boiling water, usually followed by quick cooling in cold water. It is used for easy skin removal, as in fruits and vegetables like peaches & tomatoes.
Bouillon: A clear soup usually made from beef or chicken.
Braise: To simmer covered in a small amount of liquid on top of the range or in the oven. Meat may sometimes be browned first.
Bread: To coat by dipping in milk or egg and then in fine crumbs.
Brown: To make food brown either in a small amount of hot fat in a pan or by exposing it to dry heat in an oven.
Cream: Combining two or more ingredients until mixture is light and completely blended.
Drippings: The residue left in the pan after meat or poultry is cooked.
Glaze: To coat with syrup, thin icing, honey or jelly.
Marinate: To let stand in liquid (marinade) to add flavor & tenderize prior to cooking, baking or grilling.
Pan Broil: To cook meat uncovered in skillet, turning frequently and pouring off excess fat.
Pan Fry: to cook in skillet with small amount of fat.
Parboil: To boil until partially cooked.
Saute: To cook in a skillet in a small amount of oil, stirring until tender.
Sear: A quick application of heat to brown the surface of foods.
Steam: To cook over, but not in, boiling water. Microwaves can be used for quick steaming in a dish that has holes in it and is placed into another.
Stew: To cook long and slowly in liquid.
Stock: The liquid in which meat, fish or vegetables have been cooked.
Tempura: A method of preparing Japanese dishes by dipping sliced vegetables or meat in a batter until well coated and then into hot oil to cook.
Whisk: a wire tool, somewaht balloon shapped at the end, used for hand beating.
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