Search results
May 6, 2012 · Heating a food is manipulating it. Freezing it is manipulation. Shearing its cells is manipulation. That’s cooking. But is it detrimental to cooking to think of it as manipulation? And if yes, is there a difference between experimental cooking and manipulation, then, when thinking about cooking in those terms?
Aug 13, 2024 · Boiling, steaming, poaching, cooking sous vide, and all forms of pressure cooking use wet heat. Whisk: To mix or beat with a whisk. Whip: To incorporate air into an ingredient by beating rapidly, often with a whisk.
A. a la Carte – (French) Each menu item is priced separately: Foods prepared to order.. a la Mode – (French) Refers to ice cream on top of pie. Al Dente – Refers to pasta and some vegetables cooked to a barely tender consistency.
- Al dente — Usually used in reference to pasta, this terms literally means “to the tooth” in Italian. Al dente means there should be a little bit of toothsome texture left in the noodle — as in it’s 90% cooked through, but not 100%.
- Baste — Basting just means to bathe a food in liquid while it’s cooking. This liquid could be melted fat, butter, or its own juices. Why? Basting does a few things.
- Blanch — To blanch means to flash-boil something in salted boiling water, literally just a few seconds to a few minutes. Usually followed by “refreshing,” which means to sink the food into a bowl of ice-cold water to quickly stop cooking.
- Brine — To brine simply means to salt ahead of time. There are two kinds of brining: dry brining and wet brining. Dry brining means to rub something with granulated salt, while wet brining means to soak something in salty water.
- Ronnie Koenig
- Scant. "This one is rarely used in the industry," said Nitahara. "It describes a measurement that just barely fills the volume measure that it describes.
- Sweat. "Sweating means to cook something without giving it any color," Frank Proto, director of culinary operations at the Institute of Culinary Education told TODAY.
- Zest. "Zest of a citrus fruit is the brightly colored outer covering of the fruit's peel, also known as the flavedo of the fruit," said Nitahara. "The zest of the fruit does not include the white pith that lies just beneath it, and recipes calling for zest generally do not include the pith as it is bitter and astringent."
- Julienne. "A classic julienne is a vegetable cut that measures 1/8" x 1/8" x 1" to 2"," said Nitahara. "This is roughly about the same size as a matchstick."
Apr 2, 2023 · I believe that understanding a recipe is key to completing it. Some recipes are detailed, specifying exact quantities, cooking times, and shapes, while others leave room for interpretation. Additionally, cooks have varying levels of knowledge and experience, which can make unfamiliar language and terminology difficult to navigate. I recommend becoming familiar with common cooking terms […]
People also ask
Do you really need a basic knowledge of culinary terms?
Are culinary terms the same as kitchen slang?
What does a point mean in cooking?
How many cooking terms do I need to learn?
What does whisk mean in cooking?
What does parboil mean in cooking?
A la grecque: Served in the Greek style of cooking, with olive oil, lemon juice, and several seasonings, often referring to vegetables. A la plancha: Spanish method of cooking food on a griddle. A point: Cooking until the ideal degree of doneness, often referring to meat as medium rare.
