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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.
- Cooking Guides
An A-Z Guide to Cooking Terms and Definitions More In In The...
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- Cooking Guides
- Bake: To cook uncovered by dry heat, usually in an oven or oven-like appliance.
- Baste: To moisten foods with pan drippings or sauces during cooking to add flavor and prevent drying.
- Batter: A mixture of flour and liquid that is thin enough to pour.
- Beat: To mix rapidly in order to make a mixture smooth and light by incorporating air.
- 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.
A special cooking device circulates water around the food in a tub or pot. This is another slow cooking technique that can control the final results of food in a very precise manner. Taking anywhere from 1 to 36 hours or more, this cooking method uses the water to bring food to the final temperature of the water and no further.
- 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."
Feb 1, 2019 · What are some fancy cooking terms? Some cooking terms might sound fancy, but they’re commonly used in many recipes. Some fancy cooking terms include “sous vide” (cooking food in a vacuum-sealed bag in a water bath), “en papillote” (cooking food in parchment paper), and “flambé” (pouring alcohol over food and setting it on fire).
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Mar 21, 2024 · En croûte– a French term meaning “in the crust”, describes a dish that is wrapped in pastry and then baked. Some common examples are Beef Wellington or pasties. En Papillote: (French for ‘enveloped in paper’) a method of cooking where food, often fish and vegetables, is enclosed in a pouch made of parchment paper or foil. When put to ...
