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Cooking

Common Cooking Terms

Posted on: 05-05-2008 by chloehalston --
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If you’re new to cooking, reading recipes can feel a lot like reading Japanese. Here’s some common cooking terms you may encounter so you don’t feel too lost!

· beat: To stir rapidly in a circular motion, usually with a whisk or fork.

· boil: To heat a liquid over high heat until bubbles form and rise to the surface. A rolling boil refers to when the bubbles have reached the surface of the liquid and are rapidly churning.

· brown: To cook food quickly over high heat so that the surface turns an even brown.

· drain: To remove liquid from a food. From a saucepan, this is most easily done by cradling the lip of the pan’s lid inside of the pan, allowing the liquid to seep out while food remains in the pan.

· fold: To blend an ingredient with other ingredients by using a gentle overturning motion instead of by stirring or beating.

· garnish: To decorate a dish with small pieces of food such as parsley, chocolate shavings or lemon zest.

· grate: To cut into tiny pieces by rubbing food against a grater.

· pinch: A measuring size for seasoning that refers to a very small amount, usually what you can pick up between your thumb and first finger.

· preheat: To allow an oven to warm up to a certain temperature before putting food into it.

· sauté: To fry quickly over high heat in oil or fat, stirring or turning the food to prevent burning.

· seed: To remove seeds from a fruit or vegetable.

· shred: To cut or tear into thin strips, either by hand or with a cheese grater.

· simmer: To cook over low heat in liquid kept just below its boiling point. Bubbles may occasionally rise to the surface. Simmering is often done covered.

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