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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
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Mar 18, 2024 · It’s made by cooking butter and flour together over low heat and slowly adding a liquid until the mixture is smooth and creamy. The component is the key to thickening many sauces and gravies.
- Michele Debczak
Sep 18, 2014 · Culinary Terms and Definitions: Aioli: a Mediterranean sauce made with garlic, olive oil, and egg yolks. French term for garlic mayonnaise. Al dente: Cooking homemade pasta until tender but still firm.
- 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
May 31, 2020 · I’ve compiled them all here for you in one place. Well, two places, actually — this is the list of beginner cooking terms. I’ll be creating an advanced list of cooking terms soon. :) Beginner Cooking Terms and Definitions. Al dente — Usually used in reference to pasta, this terms literally means “to the tooth” in Italian.
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Aug 15, 2022 · In terms of recipes, mincing typically refers to cutting food into very small pieces, such as very finely chopped garlic. In the U.K., mince is the word they use for ground meat. Advertisement
