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Aug 13, 2024 · Wet heat: Cooking methods using water or liquid as the means of distributing heat. 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.
- 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."
- Prepping
- Measurements
- Oven Cooking
- Stovetop Cooking
- Frying
- Braising
- Moist Cooking
Before you start cooking, you need to prepare – or prep – your ingredients. If cut ingredients are needed, the recipe will state the exact size that's needed. A slice is when a large ingredient — such as potatoes or onions — is cut into large, flat pieces of a similar size. Depending on your recipe, the slices can be thin or thick. For example, you...
Some recipes are precise, while others leave adjusting the seasonings up to the cook. These hazy terms can often lead to confusion. A dashis roughly 1/8 teaspoon. A pinch, based on the amount of spice you can literally "pinch" between your fingers, is around 1/16 teaspoon. Barely worth mentioning, a smidgenis approximately 1/32 teaspoon. It's often...
Most cooking in the oven is done with dry heat. This is when fat or air is used to transfer heat, instead of moisture (see Moist Cooking below). Bake and roast refer to the same process, but with the latter at higher temperatures. When preheating your oven, the air inside warms to a temperature of your setting. This hot air cooks your food at an ev...
These dry-heat cooking methods take place on the stovetop instead of the oven. Sauté means to quickly cook food over high heat. This cooking method often includes oil or fat to evenly transfer the heat from the pan into the food. You'll need to occasionally stir or shake the pan you're cooking in to avoid burning the food and to promote even browni...
Despite seeming oxymoronic, frying is considered a dry heat cooking method. Oil is the heat conductor, not water, so it's considered "dry." Deep fry is when your ingredient is fully submerged in hot oil. This creates an irresistibly crispy exterior on all sides. Your recipe should tell you what temperature to aim for when heating the oil, which can...
A braise stands in its own category, since it's a pairing of both dry and moist cooking techniques. Braising is primarily used to prepare tougher cuts of meat. In a large pot, the meat is browned on all sides. Then it's covered with liquid and cooked low and slow until fall-off-the-bone tender. By searing the meat beforehand, you'll have all that c...
Since all of these techniques include water, they've earned the label of "moist cooking." Boiling, a common introduction to moist cooking, is when water is heated to 212 degrees F. This makes the water produce bubbles and movement, which is why some recipes will instruct you to bring your water to a "rolling boil." Boiling is often used for cooking...
- Hayley Sugg
- Al dente. Al dente is an Italian term that means "to the tooth." When a recipe calls for "al dente" pasta, you should boil the pasta until cooked through but still with a distinct bite.
- Baste. Basting is a technique where you spoon or brush liquid fat over meat during the cooking process. This helps maintain a juicy, tender piece of meat.
- Béchamel. One of the five mother sauces of French cooking, Béchamel (also known as "white sauce") is a creamy sauce that serves as a base for many recipes from macaroni and cheese to cream soups.
- Bias. What does it mean when a recipe instructs to cut on a bias? This simply signals you to slice at an angle. Instead of holding your knife perpendicular to the item you are cutting, you will angle it at 45 degrees as you slice.
Apr 2, 2023 · Shallow-Fry (Pan-Fry): To cook food in a small amount of hot oil, often used for cooking chicken, fish, or vegetables to create a crispy exterior and a tender interior. Simmer: Heat liquid until gently bubbling, often used for cooking soups, stews, or sauces. Skim: To remove fat from the liquid using a spoon to remove the top layer of fat ...
Roast. Cooking your food, most commonly meat, over a fire or in an enclosed space at temperatures of over 400°F (200°C), using dry heat, for extended periods of time is called roasting. Roasting should create caramelization and the Maillard reaction on all surfaces which is quite desirable.
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May 31, 2020 · Process — This is one of those cooking terms that have several definitions: 1) To preserve food by way of canning. 2) To run food through a food processor. 3) Any other method of preparing food in a specific method. (I.e., “to process the carrots” would mean to peel and chop them.)
