Culinary/Cooking/Terms

Cooking, like any specialised field, comes with its own unique vocabulary. From sautéing to blanching, knowing cooking terms is essential for understanding recipes and techniques. This article will serve as a comprehensive guide to common cooking terms, helping you navigate the culinary world with confidence.

Bake

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

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 colour.

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 flavourful over time.

Broil / Grill

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

Caramelisation occurs when sugars in food break down and turn brown, creating rich flavours and a pleasing golden colour. This technique is often used with onions and sugars.

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 flavourful base for sauces.

Emulsify

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.

Fold

Folding is a gentle mixing technique used to incorporate delicate ingredients, like whipped cream or egg whites, into a heavier mixture without deflating them.

Julienne

To julienne means to cut food into thin, matchstick-like strips. This technique is often used for vegetables like carrots and bell peppers.

Knead

Kneading is the process of working and folding dough to develop gluten and create a smooth texture in baked goods like bread.

Marinade

A marinade is a mixture of liquids, seasonings, and aromatics used to soak and flavour meat, fish, or vegetables before cooking.

Mince

To mince means to finely chop food into tiny, uniform pieces. This technique is commonly used for garlic, herbs, and aromatics.

Parboil

Parboiling is a partial boiling process used to partially cook food, especially vegetables, before further cooking, often in a different dish.

Reduce

Reducing involves simmering a liquid to evaporate excess moisture and concentrate flavours, resulting in a thicker sauce or mixture.

Simmer

Simmering involves cooking food in liquid just below the boiling point. It's a gentle cooking method that helps infuse flavours and tenderise ingredients.

Zest

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.