Gastronomer

GLOSSARY OF COOKING TERMS (Cont'd)

 

PLANKED:  Cooked on a thick hardwood plank.

PLUMP: To soak dried fruits in liquid until they swell.

POACH: To cook very gently in hot liquid kept just below the boiling point.

PUREE: To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.

REDUCE: To boil down to reduce the volume.

REFRESH: To run cold water over food that has been parboiled, to stop the cooking process quickly.

RENDER: To make solid fat into liquid by melting it slowly.

ROAST:  To cook by dry heat in an oven.

SAUTE: To cook and/or brown food in a small amount of hot fat.

SCALD: To bring to a temperature just below the boiling point.

SCALLOP: To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.

SCORE: To cut narrow grooves or gashes partway through the outer surface of food.

SEAR:  To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.

SHRED:  To cut or tear in small, long, narrow pieces.

SIFT:  To put one or more dry ingredients through a sieve or sifter.

SIMMER: To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

SKIM: To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.

STEAM: To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.

STEEP: To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.

STERILIZE: To destroy micro organisms by boiling, dry heat, or steam.

STEW:  To simmer slowly in a small amount of liquid for a long time.

TRUSS:  To secure poultry with string or skewers, to hold its shape while cooking.

WHIP: To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.