Cooking Terminology

Lynsuz | May 4, 2010 |

1 Comments | Rating: 1

Bake. To cook by dry heat. Do not crowd items in the oven; baking needs air circulation. Always preheat your oven 10 to 15 minutes before baking, unless the recipe states otherwise.

Barbecue. To cook on a grill over very high heat, a live fire made with wood or charcoal. Sometimes this is called, charcoal broiling. True barbecuing needs basting with sauce as the meat cooks.

Blanch. This is when you boil in a lot of water for a brief time. Sometimes, just for an instant.

Boil. To heat a liquid until the bubbles break often on the surface.

Braise. to cook slowly, uncovered, in a little liquid or fat. Often over herbs.

Broil. To cook on a grill under strong, direct heat.

Brown. Browning can be done under a broiler, in a skillet with fat, or in the oven. The reason for this is to sear for sealing in juices and to give color.

Fry. To fry you will cook in a skillet or pan using oil, butter, shortening or lard.

Parboil. To precook in boiling water.

Poach. To simmer very gently in liquid.

Roast. Cook by dry heat in an oven.

Saute. Gentle cooking on the top of the stove in a skillet, fry pan or wok.

Scald. To scald milk means to bring it just to a boil. To scald solid foods it means to drop it into boiling water for just a second.

Sear. To subject meat to a very high heat so the juices will be sealed in.

Simmer. This is when you boil the liquid gently that it barely has any bubbles at all.

Steam. To cook or heat food over boiling water without the food and water touching.

Steep. this is when you pour boiling water over something and let it sit a bit.

Stew. Long slow cooking in some kind of liquid.

Toast. To broil or grill to make crisp just on the outside.