Culinary/Cooking/Terms: Difference between revisions
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=== Aerate === | === Aerate === | ||
Aerating is the process of introducing air into a mixture, such as by vigorously beating eggs or creaming butter and sugar together to create a light, fluffy texture. | Aerating is the process of introducing air into a mixture, such as by vigorously beating eggs or creaming butter and sugar together to create a light, fluffy texture. | ||
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=== Braise === | === Braise === | ||
Braising is a slow-cooking method where food is first seared and then simmered in liquid. This technique is perfect for tougher cuts of meat that become tender and | Braising is a slow-cooking method where food is first seared and then simmered in liquid. This technique is perfect for tougher cuts of meat that become tender and flavourful over time. | ||
=== Broil / Grill === | === Broil / Grill === | ||
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=== Caramelise === | === Caramelise === | ||
Caramelization occurs when sugars in food break down and turn brown, creating rich | Caramelization occurs when sugars in food break down and turn brown, creating rich flavours and a pleasing golden color. This technique is often used with onions and sugars. | ||
=== Deglaze === | === Deglaze === | ||
Deglazing involves adding liquid (often wine or broth) to a pan to loosen browned bits of food that are stuck to the bottom. This creates a | Deglazing involves adding liquid (often wine or broth) to a pan to loosen browned bits of food that are stuck to the bottom. This creates a flavourful base for sauces. | ||
=== Emulsify === | === Emulsify === | ||
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=== Infuse === | === Infuse === | ||
Infusing involves steeping ingredients like herbs, spices, or tea leaves in a liquid to impart their | Infusing involves steeping ingredients like herbs, spices, or tea leaves in a liquid to impart their flavours. Common in making herbal teas or flavoured oils. | ||
=== Julienne === | === Julienne === | ||
To julienne means to cut food into thin, matchstick-like strips. This technique is often used for vegetables like carrots and bell peppers. | To julienne means to cut food into thin, matchstick-like strips. This technique is often used for vegetables like carrots and bell peppers. | ||
=== Knead === | === Knead === | ||
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=== Marinade === | === Marinade === | ||
A marinade is a mixture of liquids, seasonings, and aromatics used to soak and | A marinade is a mixture of liquids, seasonings, and aromatics used to soak and flavour meat, fish, or vegetables before cooking. | ||
=== Mince === | === Mince === | ||
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=== Sauté === | === Sauté === | ||
Sautéing involves cooking food quickly in a small amount of oil over high heat. The goal is to achieve browning while maintaining the food's texture and | Sautéing involves cooking food quickly in a small amount of oil over high heat. The goal is to achieve browning while maintaining the food's texture and flavour. | ||
=== Sear === | === Sear === | ||
Searing is the quick browning of the surface of meat by applying high heat. It locks in juices and enhances | Searing is the quick browning of the surface of meat by applying high heat. It locks in juices and enhances flavour. | ||
=== Simmer === | === Simmer === | ||
Simmering involves cooking food in liquid just below the boiling point. It's a gentle cooking method that helps infuse | Simmering involves cooking food in liquid just below the boiling point. It's a gentle cooking method that helps infuse flavours and tenderize ingredients. | ||
=== Sous Vide === | === Sous Vide === | ||
Sous vide is a cooking method that involves vacuum-sealing food in a bag and cooking it in a water bath at precise temperatures. This technique ensures even cooking and excellent | Sous vide is a cooking method that involves vacuum-sealing food in a bag and cooking it in a water bath at precise temperatures. This technique ensures even cooking and excellent flavour retention. | ||
=== Steam === | === Steam === | ||
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=== Zest === | === Zest === | ||
Zest refers to the outermost layer of citrus fruit peel. It's used to add intense | Zest refers to the outermost layer of citrus fruit peel. It's used to add intense flavour to dishes without the bitterness of the pith. | ||
Latest revision as of 20:07, 16 October 2023
Aerate[edit]
Aerating is the process of introducing air into a mixture, such as by vigorously beating eggs or creaming butter and sugar together to create a light, fluffy texture.
Bake[edit]
Baking is a dry-heat cooking method done in an oven. It's used for a wide range of dishes, including bread, cakes, cookies, and casseroles.
Blanch[edit]
Blanching is a process where food is briefly boiled and then rapidly cooled in ice water. This technique is commonly used to soften vegetables and preserve their vibrant color.
Braise[edit]
Braising is a slow-cooking method where food is first seared and then simmered in liquid. This technique is perfect for tougher cuts of meat that become tender and flavourful over time.
Broil / Grill[edit]
Broiling/Grilling is a high-heat cooking method where food is placed under direct heat. It's ideal for quickly browning the top of dishes like casseroles and melting cheese.
Caramelise[edit]
Caramelization occurs when sugars in food break down and turn brown, creating rich flavours and a pleasing golden color. This technique is often used with onions and sugars.
Deglaze[edit]
Deglazing involves adding liquid (often wine or broth) to a pan to loosen browned bits of food that are stuck to the bottom. This creates a flavourful base for sauces.
Emulsify[edit]
Emulsification is the process of combining two liquids that don't usually mix, such as oil and vinegar, into a stable mixture. Mayonnaise and vinaigrettes are common examples of emulsified sauces.
Filet[edit]
To filet means to cut meat or fish into boneless, flat pieces, often removing the bones and skin in the process.
Fold[edit]
Folding is a gentle mixing technique used to incorporate delicate ingredients, like whipped cream or egg whites, into a heavier mixture without deflating them.
Infuse[edit]
Infusing involves steeping ingredients like herbs, spices, or tea leaves in a liquid to impart their flavours. Common in making herbal teas or flavoured oils.
Julienne[edit]
To julienne means to cut food into thin, matchstick-like strips. This technique is often used for vegetables like carrots and bell peppers.
Knead[edit]
Kneading is the process of working and folding dough to develop gluten and create a smooth texture in baked goods like bread.
Marinade[edit]
A marinade is a mixture of liquids, seasonings, and aromatics used to soak and flavour meat, fish, or vegetables before cooking.
Mince[edit]
To mince means to finely chop food into tiny, uniform pieces. This technique is commonly used for garlic, herbs, and aromatics.
Parboil[edit]
Parboiling is a partial boiling process used to partially cook food, especially vegetables, before further cooking, often in a different dish.
Poach[edit]
Poaching involves gently simmering food in a liquid, often water or broth. This technique is used for delicate items like eggs and fish.
Roast[edit]
Roasting is a dry-heat cooking method similar to baking but typically used for larger cuts of meat or poultry. It's done at higher temperatures to achieve a crispy exterior and a juicy interior.
Reduce[edit]
Reducing involves simmering a liquid to evaporate excess moisture and concentrate flavours, resulting in a thicker sauce or mixture.
Sauté[edit]
Sautéing involves cooking food quickly in a small amount of oil over high heat. The goal is to achieve browning while maintaining the food's texture and flavour.
Sear[edit]
Searing is the quick browning of the surface of meat by applying high heat. It locks in juices and enhances flavour.
Simmer[edit]
Simmering involves cooking food in liquid just below the boiling point. It's a gentle cooking method that helps infuse flavours and tenderize ingredients.
Sous Vide[edit]
Sous vide is a cooking method that involves vacuum-sealing food in a bag and cooking it in a water bath at precise temperatures. This technique ensures even cooking and excellent flavour retention.
Steam[edit]
Steaming involves cooking food by exposing it to steam from boiling water. It's a healthy and gentle cooking method that preserves nutrients.
Tenderize[edit]
Tenderizing is the process of breaking down tough fibers in meat, often through techniques like pounding or marinating.
Truss[edit]
To truss means to tie up poultry or other meats with twine to ensure even cooking and an attractive presentation.
Velouté[edit]
Velouté is a French term for a smooth, white sauce made from a roux (butter and flour) and stock. It's a versatile base for many sauces.
Whip[edit]
To whip means to beat ingredients vigorously, often to incorporate air and create a light, fluffy texture. Whipping is commonly used for cream, egg whites, and certain batters.
Zest[edit]
Zest refers to the outermost layer of citrus fruit peel. It's used to add intense flavour to dishes without the bitterness of the pith.
