Gastronomer

GLOSSARY OF COOKING TERMS

 

AL DENTE: Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.

BAKE: To cook by dry heat, usually in the oven.

BARBECUE: Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce.

BASTE:To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

BATTER: A mixture containing flour and liquid, thin enough to pour.

BEAT: To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

BLANCH: To immerse in rapidly boiling water and allow to cook slightly.

BLEND: To incorporate two or more ingredients thoroughly.

BOIL: To heat a liquid until bubbles break continually on the surface.

BROIL: To cook on a grill under strong, direct heat.

CARAMELIZE: To heat sugar in order to turn it brown and give it a special taste.

CHOP: To cut solids into pieces with a sharp knife or other chopping device.

CLARIFY: To separate and remove solids from a liquid, thus making it clear.

CREAM:To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.

CURE: To preserve meats by drying and salting and/or smoking.

DEGLAZE:To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.