Culinary/Cooking/Terms

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.

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 color.

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

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

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.

Filet

To filet means to cut meat or fish into boneless, flat pieces, often removing the bones and skin in the process.

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.

Infuse

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

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.

Poach

Poaching involves gently simmering food in a liquid, often water or broth. This technique is used for delicate items like eggs and fish.

Roast

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

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

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 flavour.

Sear

Searing is the quick browning of the surface of meat by applying high heat. It locks in juices and enhances flavour.

Simmer

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 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

Steaming involves cooking food by exposing it to steam from boiling water. It's a healthy and gentle cooking method that preserves nutrients.

Tenderize

Tenderizing is the process of breaking down tough fibers in meat, often through techniques like pounding or marinating.

Truss

To truss means to tie up poultry or other meats with twine to ensure even cooking and an attractive presentation.

Velouté

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

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

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.