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May 31, 2020 · Have you ever sat down determined to cook a recipe, only to come across one or two mystery cooking terms or words that stops you cold in your tracks? Like, “sweat the onions,” “brine the meat,” or “fold the batter?”
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In cooking, “à point” represents the pinnacle of timing and precision. It embodies the art of cooking ingredients to their ideal state of readiness, ensuring optimal flavors, textures, and visual appeal.
A point: Cooking a piece of meat to the ideal degree. Arroser: To use a vegetable or animal fat to baste something. Aspic: A savoury meat gelatin in which ingredients are set.
Our list of 101 culinary terms includes cooking terminology, food prep terms, and beverage definitions that every restaurateur should know, from a la carte and au jus to yakitori and zest. A la carte (adj.) - separately priced items from a menu, not as part of a set meal.
- Operations
- Characteristics
- Variations
- Breeding
- Cuisine
- Preparation
- Uses
Pork is divided into large sections called primal cuts, illustrated in the pig diagram. These primal cuts are then broken down further into individual retail cuts, which is what you find at the grocery store.
Despite what its name might indicate, the pork butt, also called the Boston butt, comes from the upper shoulder of the hog. Consisting of parts of the neck, shoulder blade, and upper arm, the pork butt is a moderately tough cut of pork with a good deal of connective tissue. Pork butt can be roasted or cut into steaks, but it is also well-suited for...
Just above the Boston butt is a section of fat called the clear plate or fatback, which can be used for making lard, salt pork, or added to sausage or ground pork. Another tough cut, the pork shoulder (also called the picnic shoulder) is frequently cured or smoked. Pork shoulder is also used for making ground pork or sausage meat. The pork shoulder...
Hogs are bred to have extra long loins so they can have up to 17 ribs, unlike beef and lamb which have 13. The entire pork loin can be roasted or it can be cut into individual chops or cutlets. The tenderloin is taken from the rear of the pork loin and baby-back ribs come from the upper ribcage area of the loin. Above the loin is another section of...
The pork side (also called the pork belly) is where pancetta and bacon come from. Pork belly meat can also be rolled and roasted or even cut into steaks. High in collagen, pork feet are excellent sources of gelatin and are frequently added to soups and stews. Long, slow simmering breaks down the tough connective tissues in the pork foot and tenderi...
Taken from the belly side of the ribs where they join the breastbone, pork spareribs are often prepared by grilling very slowly over low temperatures. Pork spareribs can also be braised or cooked in a crockpot.
The pork jowl is mostly used in making sausages, although it can also be cured and made into bacon. In Italian cooking, cured pork jowl is referred to as guanciale.
- Danilo Alfaro
Roast: To cook by dry heat in an oven (usually refers to meat). Saute: To cook or brown food quickly in a little hot fat (oil or butter). Scald: To bring liquid to a temperature just below the boiling point. Sear: To brown very quickly over high heat to develop flavor and improve appearance. Shred: To cut or tear into long, narrow pieces.
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Sep 14, 2020 · Saute: To cook small pieces of food in an open pan with hot oil, usually to prevent it from sticking. Scald: To heat a liquid until just below the boiling point. Sear: To cook the surface of meat or seafood over high heat until a browned crust forms in order to seal in the meat’s juices.
