Getting To Know Cooking Jargon (Part 2)
Saturday, June 16th, 2007 by The Cooking Guy Subscribe To Our Feed
Here is the second part of the cooking jargon list.
Baste
To brush or spoon liquid fat or juices over meat during roasting to add flavor and to prevent it from drying out.
Batter
A mixture of flour, fat, and liquid that is thin enough in consistency to require a pan to encase it. Used in such preparations as cakes and some cookies. A batter is different from dough, which maintains its shape.
Beat
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.
Emulsion
A mixture of liquids, one being a fat or oil and the other being water based so that tiny globules of one are suspended in the other. This may involve the use of stabilizers, such as egg or mustard. Emulsions may be temporary or permanent.
Fillet
To remove the bones from meat or fish for cooking.
Fold
To cut and mix lightly with a spoon to keep as much air in the mixture as possible.
Fry
To cook food in hot cooking oil, usually until a crisp brown crust forms.
Glaze
A liquid that gives an item a shiny surface. Examples are fruit jams that have been heated or chocolate thinned with melted vegetable shortening. Also, to cover a food with such a liquid.
Julienne
To cut into long, thin strips.
Knead
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
Leavener
An ingredient or process that produces air bubbles and causes the rising of baked goods such as cookies and cakes.
Marble
To gently swirl one food into another.
Mince
To chop food into tiny, irregular pieces.
Mix
To beat or stir two or more foods together until they are thoroughly combined.
Steam
To cook over boiling water in a covered pan, this method keeps foods’ shape, texture, and nutritional value intact better than methods such as boiling.
Panbroil
To cook a food in a skillet without added fat, removing any fat as it accumulates.
Pare
To peel or trim a food, usually vegetables.
Pinch
Same as “dash.”
Poach
To simmer in liquid.
Pressure cooking
A cooking method that uses steam trapped under a locked lid to produce high temperatures and achieve fast cooking time.
Proof
To let yeast dough rise.
Purée
To mash or sieve food into a thick liquid.
Roast
To cook uncovered in the oven.
Sauté
To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat.
Sift
To remove large lumps from a dry ingredient such as flour or confectioners’ sugar by passing it through a fine mesh. This process also incorporates air into the ingredients, making them lighter.
Simmer
Cooking food in a liquid at a low enough temperature that small bubble begin to break the surface.
Whisk
To mix or fluff by beating; also refers to the utensil used for this action.
Whip
To incorporate air into ingredients such as cream or egg whites by beating until light and fluffy; also refers to the utensil used for this action.
Whisk
To mix or fluff by beating; also refers to the utensil used for this action.
So that is more or less about it. Do you find this list useful for you? Let me know by leaving your comments below. Cheers!
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