04-06-2008, 06:48 PM
OK I'm closing and keeping this as a sticky. There are allot of terms used in cooking and I'll keep adding to this list until I get them all in.
This should help those who are just learning or have never heard of some terms when they try a new dish.
Al Dente
This is an Italian term that literally means to cook "to the tooth".
It is used in pasta descriptions to indicate it's doneness. It meas you want your pasta firm and not soggy.
Blanching
Plunging food into boiling water for a very few minutes. The time varies on the food and the dish you are blanching for.
The food is then removed and placed in ice cold water to stop the cooking.
This is used to loosen skin to peel tomatoes, peppers peaches or to set the color of a vegetable or to cook food partially in preparation for later completion.
Browning meat:
When preparing stews, roasts and other meats that will need to bake, you want to brown it in a very hot pan first. This will give the meat a lovely coloring and help break down the top layer of fat in large roasts.
Chow (stir fry):
A basic cooking method in Chinese kitchens. Generally a wok is used but you can do this in a big frying pan.
Food is tossed about in a hot pan with very little oil in a process unlike sautéing.
Correct the Seasoning:
When a dish is completed, a cook should always taste before serving. To correct the seasoning simply meas to check for salt, pepper or herbs to make sure the dish turned out as expected.
Dash:
Usually means "to taste".
Deglazing a pan:
When meats or vegetable have been browned in a pan, wine, stock or water is added to the hot pan while the heat is high. This loosens the 'gunk' on the bottom and makes a nice rich 'stock' for later making gravies or to continue cooking in the same pan.
Scrape the 'gunk' with a wooden spatula when you throw the cooler liquid into the hot pan to loosen and make your 'stock'.
Develop:
Developing a food means you have allowed it to sit for a time before serving so the flavors have a chance to blend or "brighten".
Dice:
This means to cut into small cubes, usually 1/4 inch cubes. Always use a very sharp knife for best results.
Dredging in flour:
Means to drag meat or fish in flour prior to frying or sautéing. Flour is usually seasoned for this.
Hack:
When cutting up chicken or other thin-boned meat, one 'hacks' with a cleaver cutting the meat into large but bite sized pieces and retaining the bone. The bone keeps the meat moist during cooking. Hack your meat carefully so not to cause splinters. Use a good sharp cleaver.
Marinating:
Meats or veggies are soaked for some time in a flavored liquid such as wine, flavored oils, vinegar or other types of liquid.
Matchstick or Julienne cut:
To cut veggies into thin slices like matchsticks.
Mince:
Means to chop very, very fine. Almost like a coarse granular consistency.
Mirepoix:
A blend of vegetables and herbs sautéed together and used to flavor other dishes.
Pinch of Herbs or Spices:
Like the 'dash' means to taste. Grab a small amount that will fit between your thumb and forefinger - Less than 1/16 teaspoon.
Poaching:
Gently cooking fish, meat or eggs in water or stock just below a simmer temperature.
For fish or eggs, a little vinegar or lemon juice is added to keep them firm. The water should barely 'move' during this process.
Puree:
To put into a food processor until it is free of all lumps.
Reducing:
Boiling a sauce or liquid over high heat until it decreases in volume by half.
Roux:
A blend of oil or butter and flour used to thicken sauces and gravies.
The fat and flour are mixed together in equal amounts over heat. If a white roux is desired the melting and blending are done over a low heat for a few minutes.
If a brown roux is desired, the flour is cooked in the fat until it is lightly browned.
Rubbed:
Whole leaf herbs are crushed in the hands so that their oils are released, the herbs are then referred to as 'rubbed'.
Sauté:
This comes from the French word that means "to jump". In cooking this meas to place food in a very hot pan with a bit of butter or oil and keep the pan 'moving' during the whole cooking process so that the food 'jumps around' a bit.
Scalded:
Generally this term applies to milk in recipes and simply put, it means to heat the milk to just under simmering. It is not a boil but simply heated to very hot.
Shot:
Liquid measurement that amounts to very little or to taste.
A shot of wine is about an ounce but a shot of Tabasco is less than 1/16 of a teaspoon.
Stir Fry:
See Chow.
Terrine:
A dish used for the cooking and molding of coarse ground meat loaves or pates'. Also can refer to the meat itself. These vessels can be found in may styles and materials.
This should help those who are just learning or have never heard of some terms when they try a new dish.
Al Dente
This is an Italian term that literally means to cook "to the tooth".
It is used in pasta descriptions to indicate it's doneness. It meas you want your pasta firm and not soggy.
Blanching
Plunging food into boiling water for a very few minutes. The time varies on the food and the dish you are blanching for.
The food is then removed and placed in ice cold water to stop the cooking.
This is used to loosen skin to peel tomatoes, peppers peaches or to set the color of a vegetable or to cook food partially in preparation for later completion.
Browning meat:
When preparing stews, roasts and other meats that will need to bake, you want to brown it in a very hot pan first. This will give the meat a lovely coloring and help break down the top layer of fat in large roasts.
Chow (stir fry):
A basic cooking method in Chinese kitchens. Generally a wok is used but you can do this in a big frying pan.
Food is tossed about in a hot pan with very little oil in a process unlike sautéing.
Correct the Seasoning:
When a dish is completed, a cook should always taste before serving. To correct the seasoning simply meas to check for salt, pepper or herbs to make sure the dish turned out as expected.
Dash:
Usually means "to taste".
Deglazing a pan:
When meats or vegetable have been browned in a pan, wine, stock or water is added to the hot pan while the heat is high. This loosens the 'gunk' on the bottom and makes a nice rich 'stock' for later making gravies or to continue cooking in the same pan.
Scrape the 'gunk' with a wooden spatula when you throw the cooler liquid into the hot pan to loosen and make your 'stock'.
Develop:
Developing a food means you have allowed it to sit for a time before serving so the flavors have a chance to blend or "brighten".
Dice:
This means to cut into small cubes, usually 1/4 inch cubes. Always use a very sharp knife for best results.
Dredging in flour:
Means to drag meat or fish in flour prior to frying or sautéing. Flour is usually seasoned for this.
Hack:
When cutting up chicken or other thin-boned meat, one 'hacks' with a cleaver cutting the meat into large but bite sized pieces and retaining the bone. The bone keeps the meat moist during cooking. Hack your meat carefully so not to cause splinters. Use a good sharp cleaver.
Marinating:
Meats or veggies are soaked for some time in a flavored liquid such as wine, flavored oils, vinegar or other types of liquid.
Matchstick or Julienne cut:
To cut veggies into thin slices like matchsticks.
Mince:
Means to chop very, very fine. Almost like a coarse granular consistency.
Mirepoix:
A blend of vegetables and herbs sautéed together and used to flavor other dishes.
Pinch of Herbs or Spices:
Like the 'dash' means to taste. Grab a small amount that will fit between your thumb and forefinger - Less than 1/16 teaspoon.
Poaching:
Gently cooking fish, meat or eggs in water or stock just below a simmer temperature.
For fish or eggs, a little vinegar or lemon juice is added to keep them firm. The water should barely 'move' during this process.
Puree:
To put into a food processor until it is free of all lumps.
Reducing:
Boiling a sauce or liquid over high heat until it decreases in volume by half.
Roux:
A blend of oil or butter and flour used to thicken sauces and gravies.
The fat and flour are mixed together in equal amounts over heat. If a white roux is desired the melting and blending are done over a low heat for a few minutes.
If a brown roux is desired, the flour is cooked in the fat until it is lightly browned.
Rubbed:
Whole leaf herbs are crushed in the hands so that their oils are released, the herbs are then referred to as 'rubbed'.
Sauté:
This comes from the French word that means "to jump". In cooking this meas to place food in a very hot pan with a bit of butter or oil and keep the pan 'moving' during the whole cooking process so that the food 'jumps around' a bit.
Scalded:
Generally this term applies to milk in recipes and simply put, it means to heat the milk to just under simmering. It is not a boil but simply heated to very hot.
Shot:
Liquid measurement that amounts to very little or to taste.
A shot of wine is about an ounce but a shot of Tabasco is less than 1/16 of a teaspoon.
Stir Fry:
See Chow.
Terrine:
A dish used for the cooking and molding of coarse ground meat loaves or pates'. Also can refer to the meat itself. These vessels can be found in may styles and materials.
![[Image: PancakeBunny.jpg]](http://www.twitchinkitten.com/myphotos/PancakeBunny.jpg)
I have no idea what you're talking about so here's a bunny with a pancake on it's head