Stir-fry: To quickly fry small pieces of food in a wok over high heat while constantly stirring the food. Simmer: To cook food gently in liquid at a low temperature, about 185 degrees, where tiny bubbles just begin to break the surface.
#Culinary fundamentals braise how to#
Sift: Often used to describe how to prepare flour for baking the flour and dry ingredients are put through a sieve or sifter to remove lumps and incorporate air. Usually done as an initial cooking preparation.
Sear: To brown food quickly over high heat. Score: To cut shallow gashes across the outer surface of a food before cooking.
Scald: To heat a liquid, usually milk, to just below the boiling point. Sauté: To cook food quickly in a pan with a small amount of oil or fat. Render: To cook meat over low heat to remove fat. Often done in a blender or food processor and involving fruits and vegetables. Puree: Any food that is finely mashed to a smooth, thick consistency. Poach: To cook food gently in liquid just below the boiling point. Pinch: The smallest amount of a spice or dried herb that you can hold between thumb and index finger. Often used to prepare an ingredient that will be used later in a quick-cooking method, like stir fry, so that all ingredients will be fully cooked in the same amount of time. Parboil: To partially cook a food in boiling or simmering liquid similar to blanching, but cooking time is longer. Often used to describe garlic preparation. Mince: To cut food into very small pieces where uniform size is not a concern. Macerate: To soak food in liquid, often alcohol. Fine julienne is even smaller (1/16-by-1/16-by-2-inch). Julienne: To cut food into matchstick-like pieces (1/8-by-1/8-by-2-inch). Often used to describe incorporating beaten egg whites into a cake batter. The bowl is turned a quarter turn and the down-across-up-and-over motion is repeated. The technique involves using a rubber spatula to cut down through the two mixtures, across the bottom of the bowl and up the side. The light ingredients are placed on top of the heavier ones in a large bowl. Also used in reference to cooking sugar until it liquifies and turns color from golden to dark brown.Ĭhiffonade: To thinly slice greens or fresh herbs in French, the term literally means "made of rags."Ĭream: To mix together softened fat and sugar to incorporate air often the first step in baking recipes.ĭeglaze: After food has been cooked in a pan, the food is removed and a small amount of liquid - usually wine or stock - is added and stirred to loosen any browned bits on the bottom of the pan the resulting liquid is often the basis for a sauce.ĭice: To cut vegetable into square pieces measurements range from small dice (1/4-by-1/4-inch square) to medium (1/2-by-1/2-inch) to large (3/4-by-3/4-inch).ĭredge: To coat a food with flour or finely ground crumbs, often before sautéing or frying.įold: To incorporate light, airy ingredients into heavier ingredients. Often used to loosen peels from vegetables or fruits, like tomatoes and peaches.īraise: A method of cooking where food is first browned in hot fat, then covered and cooked slowly with a small amount of liquid.Ĭaramelize: The process of cooking food that browns the sugars in it, enhancing the flavor and appearance of food. This technique is used to prevent drying out and to add flavor most often used in reference to a Thanksgiving turkey or roast chicken.īlanch: To briefly partially cook food in boiling water or hot fat. Baste: To moisten food during cooking with melted fat, pan drippings or a sauce.
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