This term is usually provided in cooking pasta. It method to chef until tender yet still slightly firm.

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B

Bake

Cooking in stove or oven-type appliance. As soon as meat is cook uncovered it is typically referred to as roasting.

 

Baste

Brushing food with liquid such together melted fat, meat drippings, fruit juice, sauce, marinade, or water during food preparation to moisten. Basting to add flavour and also prevents surfaces of food from drying out.

 

Beat

Stirring thoroughly and vigorously with a cable whisk, spoon, hand-beater or electric mixer to incorporate air right into food.

 

Blanch

Quickly immersing vegetables or fruit right into boiling water because that 1 come 2 minutes then into cold water to stop the cooking process. Blanching is occasionally necessary prior to freezing fruits or vegetable for far better quality commodities when they space thawed. Blanching is also helpful in removing skins from tomatoes or peaches.

 

Blend

Mixing two or much more ingredients together thoroughly. Blending might be done by hand or through a spoon, or low speeds that a blender or electric mixer.

 

Boil

Cooking in liquid the is in ~ boiling temperature. Once a fluid is in ~ a cook (212º F in ~ sea level because that water) bubbles will certainly rise and continuously rest the surface.

 

Braise

Browning meat or poultry in a tiny amount of liquid or fat, then cooking, tightly covered, over low warmth for a lengthy time. Braising meat develops flavours in the browning process. A good cooking technique for less tender cut of meat.

 

Bread

Coating a food through bread crumbs, cracker crumbs, or various other food before cooking. Typically, the food is moistened with beaten egg or other liquid first. An excellent for sautéing or frying.

 

Broil

Cooking meat (or other food) directly under (as in a gas or electric oven) or over the heat resource (as on a grill). Moisture is hosted in the food through the high cooking temperatures which easily \"seal in\" flavour. This cooking an approach is appropriate for tender cut of meat.

 

Brown

Cooking food in a small amount of fat over moderate or high heat until the surface is browned. (Additional food preparation may be required to thoroughly chef food.)

C

Caramelize

Heating sugar or foods items containing sugar over moderate warm with consistent stirring to construct a brown colour. This browning process contributes come the flavour the foods.

 

Chill

To cool in refrigerator, yet not freeze.

 

Chop

Cutting food into tiny pieces v a knife, chopper, or various other sharp tool, blender, or food processor.

 

Coat 

Covering a food with, or dipping that into, one ingredient such as flour or sauce. To cover with a thin layer the flour, sugar, nuts, crumbs, seeds, or spices.

 

Coats a spoon

This phrase refers come the phase of cooking a sauce or custard when it is thick and forms a film on a metal spoon.

 

Combine

Stirring 2 or an ext ingredients with each other to kind a mixture the uniform consistency.

 

Cream

Mixing 1 or much more foods (usually fat and sugar) through a spoon or an electrical mixer until soft, smooth, and also creamy.

 

Crisp-tender

Cooking foods items such as vegetables just until tender yet not soft or limp. This ax is often used in stir-fry recipes.

 

Cube

Cutting foods items such together vegetables or meat into pieces through 6 equal sides.

 

Cut in

Mixing hard fat throughout dried ingredients making use of 2 velvet or a pastry blender until flour-coated fat particles are the desired size. Frequently used as soon as making pastry.

D

Dash

About half of 1/8 teaspoon of a freckles or seasoning.

 

Deep-fry

Cooking food in sufficient hot fat (350º F - 375º F) come cover the food.

 

Deglaze

Adding liquid to a hot pan ~ sautéing or roasting to relax the meat\"s significance left in the pan. This fluid usually consists of wine, brandy, juice or broth.

 

Dice

Cutting food into very little cubes.

 

Dilute

Thinning a fluid or to reduce flavour by adding liquid.

 

Dissolve

Making a equipment such together sugar in water; come melt or liquefy.

 

Dredge

Lightly covering or coating food with flour or other fine building material such as bread crumbs or cornmeal. Often beef cubes are \"dredged\" in flour prior to browning for beef stew.

 

Drippings

The fat and juices obtained when cooking meat, poultry, seafood, or fish.

 

Drizzle

Pouring a liquid over the surface of food in a fine, thread-like stream.

 

Dust

A light sprinkle that flour or sugar end a food. This procedure results in a lighter spanning than as soon as coating a food prior to frying. Powdered sugar is generally used come dust desserts.

F

Flake 

Breaking food into little pieces, most regularly with a fork. This an approach is used to break apart delicate foods items such together fish or crab meat because that salads. Molting is used to test fish for doneness.

 

Flute/Fluting

Pressing or crimping an attractive edge into the edge of a piecrust prior to baking, using a fork or fingers. The fluted edge should be pressed under the pickled in salt of the pan in several places to stop shrinkage. Once a top crust is used, the top and also bottom crusts are pressed together to seal in the filling.

 

Fold

Combining 1 ingredient, normally a light or delicate ingredient, with an additional heavier ingredient by gently turning the mixture v a spoon or spatula to minimize loss the air. Two activities are used: cut vertically through the mixture and also sliding it throughout the bottom that the bowl and up the other side. Generally used to mix fruit right into a batter such together muffin or pancake batter.

 

Fry

Cooking food in warm fat over moderate come high heat. Pan-frying (frying) and also sautéing space similar, back sautéing is generally taken into consideration to be quicker and uses less fat. Deep-frying requires that the food be submerged in the warm fat.

G

Garnish 

An edible decoration included to perfect dishes or desserts. Garnishes might be inserted under, on, or roughly the food. They selection from a basic sprig that parsley to delicately carved vegetables.

 

Glaze

Coating v a glossy mixture that improves both flavour and also appearance that food such together meat, vegetables, and desserts.

 

Grate

Cutting foods items into smaller sized pieces making use of a grater or food processor. This method is offered on firm foods such as carrots or cheese.

 

Grease

Rubbing the surface ar of a pan or dish with fat to prevent food native sticking.

 

Grease and also flour

Preparing a pan by greasing and then lightly dusting through flour to prevent food native sticking. This is a common an approach used once baking cakes; part recipes will refer to the pan as a \"prepared\" pan.

 

Grill

Cooking food ~ above a rack over straight heat in a charcoal or gas grill. In some regions, \"barbecue\" may be supplied synonymously through grill.

 

Grind

Reducing food to little particles by cutting or crushing the food mechanically in a grinder, blender, or food processor. Foods can be ground to differing degrees-- fine, medium and coarse. Spices deserve to be soil in a mortar and also pestle.

J

Julienne

Cutting meat, vegetables or fruit right into long, thin strips. Might be used as a garnish or in stir-fry.

K

Knead

Working dough with the hoe of a hand or with the kneading attachment of a mixer in order to construct the structure of bread.

L

Lukewarm

A temperature of about 95ºF. Lukewarm liquids and food feel neither hot nor cold once tested top top the inside of the wrist.

M

Marinade 

A seasoned liquid in which foods are soaked (marinated). The marinade is commonly a mix of one oil and also an acid, such as vinegar or fruit juice. Marinades are used to include flavour come the food or come tenderize. If a marinade is to be used later for basting or together a sauce, make a bigger batch and reserve a section before adding the meat. Never ever reuse marinade that has been in contact v uncooked meat.

 

Marinate

Soaking a food in a marinade. Foodstuffs should be refrigerated throughout marinating. Discard any remaining marinade that has remained in contact through uncooked meat, poultry or seafood.

 

Meringue

A foam of to win egg whites and also sugar that is baked. A soft meringue might be baked together topping of a single-crust pie; a baked tough meringue is provided as a shell for berry or other dessert fillings.

 

Microcook or Microwave (v.)

Cooking food in a microwave stove using high-frequency radio tide that cook food quickly.

 

Mince

Finely chopping or cut food right into 1/8 inch piece or smaller. (This term refers to foods cut up more carefully than just being chopped.)

 

Mix

Combining 2 or more ingredients into a uniform mixture by stirring or making use of an electrical mixer.

P

Panbroil 

Cooking meats and also fish, uncovered, end high heat on a hot surface (usually in a frying pan), putting off fat as it forms.

 

Panfry

Cooking foods, uncovered, over high warm in a small amount that fat.

 

Parboil

Partially food preparation foods in water or various other liquid. Cooking is normally completed by one more method. Additionally called blanching.

 

Peel

Removing the outer covering or skin the fruit and vegetables such as potatoes, carrots, oranges, or bananas.

 

Punch down

Pushing down a risen yeast dough with the fist. This step is essential to allow formation the smaller, an ext uniform wait pockets.

 

Purée (v.) 

Grinding food until it is fully smooth by making use of a blender, food processor or forcing the food with a sieve or food mill.

 

Purée (n.)

A smooth dough made by pressing food through a fine sieve or food mill; also a special sauce made from puréed vegetables or fruit.

R

Reconstitute 

Adding water come dried or concentrated foods, such as nonfat dry milk or orange juice concentrate, to reclaim them come their original consistency.

 

Reduce

Boiling a liquid to mitigate the volume. This technique is frequently used v stocks, wine, and also sauce mixtures to intensify flavours and also thicken.

 

Rehydrate

Restoring water lost throughout drying by soaking or by food preparation the dehydrated food in liquid, together when food preparation dried beans.

 

Roast

Cooking foods in one uncovered pan in the range at moderate temperatures. As soon as roasting meats or poultry, soft cuts should be used. (Tougher cuts require longer, slower cook times.)

 

Rub/Paste

A rub is a dry blend of ground herbs and also spices that is rubbed top top the surface of meat, poultry, or fish to impart an \"instant\" flavour come the food. To do a wet rub or \"paste,\" simply integrate the dry blend with a touch of oil, water, honey, or juice.

S

Sauté 

Quickly food preparation foods in a little amount of hot fat in a skillet.

 

Scald

Heating fluid to simply under the cook point. Likewise refers to placing fruit and also vegetables in boil water because that 1 minute to assist in remove the skin.

 

Scallop

Layering sliced food, frequently potatoes, v sauce or other liquid, and also baking in a casserole. The scalloped food is frequently topped through bread or cracker crumbs before baking.

 

Score

Making shallow cuts, notches or currently on the surface of meat or food to boost tenderness, stop the fat from curling, or do food watch attractive.

 

Sear

Browning the surface ar of meat easily in a skillet or grill over high heat or under the broiler to assist seal in juices.

 

Shred

Cutting food right into narrow strips using a knife, grater or food processor. Cook meats have the right to be shredded by pulling the apart through two forks.

 

Simmer

Cooking food gently end low warm in liquid the is just listed below the boiling point (about 180ºF to 210ºF). Balloon will kind slowly and also and just begin to break the surface.

 

Skewer

A long, thin, pointed stick of timber or steel upon i beg your pardon food is put to hold it during cooking or serving. Timber skewers must be wet in water for at least 15 minutes prior to use. Also, to position food top top a \"skewer.\"

 

Steam

Cooking food on a rack in vapor over boiling water in a closed container. The food must not touch the water.

 

Steep

Extracting flavour or colour indigenous a food, by placing the food (such as tea, coffee, herbs, or spices) in a cook liquid that is below the boiling point in order come extract flavour or colour, as in tea.

 

Stew

Simmering less tender cut of meat and vegetables in fluid for an extensive time.

 

Stir

Mixing ingredients through a circular motion.

 

Stir-fry

Frying thinly and uniformly sliced food conveniently in a small amount of warm oil, stirring constantly. Denser foods, such together broccoli and carrots, might need to be sliced thinner and/or cooked before other ingredients room added.

 

Strain/Drain

Removing liquid from food through placing that in a strainer or colander and allowing the excess liquid to drainpipe out.

T

Thicken 

To do a thin dough by mix flour, cornstarch, or arrowroot with an equal amount of cold water and then stirring the paste right into a hot liquid and cooking it, stirring constantly, till the liquid has actually thickened.

 

Toasting

A an approach commonly used with dried seed such together sesame, cumin and fennel to release maximum aroma and also flavour. Low to medium warmth is used to seed in a dried skillet or baking pan. Should be done best before adding to the recipe.

 

Toss

Gently mixing ingredients with each other by transforming them over using two forks or a fork and also a spoon.

See more: Q&A: Does Baileys Irish Cream Need To Be Refrigerated After Opening

W

Whip

Rapidly beating ingredients, such together egg white or cream, through a whisk, fork, or mixer in bespeak to combine air right into them to boost their volume until they space light and also fluffy.

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