1/21/2024 0 Comments Dice cooking dredge cooking![]() ![]() ![]() Often used to loosen peels from vegetables or fruits, like tomatoes and peaches.īraise: A method of cooking where food is first browned in hot fat, then covered and cooked slowly with a small amount of liquid.Ĭaramelize: The process of cooking food that browns the sugars in it, enhancing the flavor and appearance of food. This technique is used to prevent drying out and to add flavor most often used in reference to a Thanksgiving turkey or roast chicken.īlanch: To briefly partially cook food in boiling water or hot fat. To help others, I offer a glossary of common kitchen terms that can be befuddling to beginners.īaste: To moisten food during cooking with melted fat, pan drippings or a sauce. I learned that to become proficient in the kitchen one needs to be well-versed in its language. I was no longer mystified by words like julienne, brunoise and tournee, all French terms for cuts of vegetables. I learned the difference between mince and dice, braise and saute, blanch and parboil. ![]() (Basically, so I wouldn’t embarrass myself while interviewing chefs.) I took culinary classes at Wake Technical Community College mainly to learn the language of the kitchen. ![]() I suffered from the same thing when I first became a food writer in 2007. If you have barely picked up a spatula, words like simmer or sear, braise or sauté can stop you before turning on the stove. I don’t remember that recipes can seem like a foreign language to an inexperienced home cook. I’ve been writing about food for so long that sometimes I forget what it’s like to be a beginner. ![]()
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