|Food Dictionary - Glossary of Cooking Terminology|
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Al dente - Meaning "to the tooth" in Italian, al dente is texture of pasta when cooked to the point of soft but firm on the inside.
Allspice - A Jamaican spice that resembles cinnamon, cloves, nutmeg and pepper in taste.
Bain-marie - A tray or sauce pan that is filled with water to cook food contained within another dish placed inside.
Baking powder - A leavening agent used in cakes and breads.
Baste / Basting - To occasionally coat meat or vegetables while cooking in order to retain moisture and tenderness.
Blanch - To briefly boil a food item.
Braise - To cook meat and/or vegetables in a pan with liquids in order for the liquids to slowly evaporate.
Broil - To cook meats and vegetables over or under a direct heat source.
Caramelise - To cook and glaze foods so that the ingredients have a sugary caramel coating.
Deglaze - To dissolve the remenants of what is left in a pan after meats or vegetables are cooked in order to make a sauce. Usually wine or stock in used for this process.
Emulsify - To blend oils and fats with other liquids in order to create a smooth sauce.
Five spice powder - A popular Chinese spice mixture of star anise, fennel seeds, cloves, cinnamon and Szechuan peppercorns.
Heavy cream - Cream with a near 50% fat content.
Julienne - To cut vegetables and fruits into thin strips.
Knead - To pound, fold, and stretch dough in order to improve the texture and elasticity
Marinate - To soak meats and vegetables in a liquid in order to improve flavor and tenderness.
Poach - To cook foods in simmering liquids
Purée - To blend ingredients into a fine paste.
Saute - To cook foods in a pan over a direct low heat source in oil or butter.
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