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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.)
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- 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.
- 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...
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. Boiling, steaming, poaching, cooking sous vide, and all forms of pressure cooking use wet heat.
- An A-Z of common cooking terms: Trying recipes can be challenging without knowing some common cooking-related terms. If you are a beginner or just confused about some culinary terminologies, our glossary of common cooking terms is here to help you out.
- Al dente: To cook food until just firm, usually referring to pasta, but can include vegetables, rice, & beans too.
- Bake: Cook food using dry heat without exposure to a flame.
- Baste: To pour melted fat or juices over meat or other foods while cooking in order to keep it moist.
Aug 27, 2009 · Bread: To coat foods to be sauteed or deep-fried with flour or a breadcrumb mixture to create a crust. Broil: To cook with a direct heat source, usually a gas flame or an electric coil above the hood. Clarify: To make a liquid clear by removing sediments and impurities; to melt far and remove any sediment.
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Sep 18, 2014 · Coat: To evenly cover or coat food with flour, breadcrumbs or butter before cooking. Creme: Beat together a fat and a sugar until a smooth mixture is formed. Can beat the fat alone to form a airy consistency, butter or shortening. Cube: Cut into squares about 1/2″ or larger.
