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- Al dente — Usually used in reference to pasta, this terms literally means “to the tooth” in Italian. Al dente means there should be a little bit of toothsome texture left in the noodle — as in it’s 90% cooked through, but not 100%.
- Baste — Basting just means to bathe a food in liquid while it’s cooking. This liquid could be melted fat, butter, or its own juices. Why? Basting does a few things.
- Blanch — To blanch means to flash-boil something in salted boiling water, literally just a few seconds to a few minutes. Usually followed by “refreshing,” which means to sink the food into a bowl of ice-cold water to quickly stop cooking.
- Brine — To brine simply means to salt ahead of time. There are two kinds of brining: dry brining and wet brining. Dry brining means to rub something with granulated salt, while wet brining means to soak something in salty water.
Mastering advanced culinary terms is an essential part of becoming a skilled chef or a knowledgeable food enthusiast. This comprehensive glossary of more than 163 terms provides a solid foundation for navigating the complex and ever-evolving world of haute cuisine.
Jan 20, 2018 · Raking Light is a reduction linocut using traditional artists/battleship lino, printed in oil-based inks onto Fabriano Rosaspina paper using an Albion printing press. By reduction printing, I mean that the whole print is created from one piece of lino (which I’ll refer to as the block in this blog).
- Bake. To cook using dry heat, either covered or uncovered, in an oven or oven-type appliance.
- Bake Blind. To bake a pie crust or shell while empty. To prevent pastry from puffing up, the shell is usually lined with baking paper and filled with “blind beans”.
- Bard. To tie bacon or pork fat over a joint of meat or poultry before it is roasted to prevent it from drying out during cooking.
- Baste. To moisten meat or other foods to prevent it drying out while cooking and to add flavor. You can baste using pan drippings or another moist flavoring such as a marinade.
Aug 13, 2024 · This cooking terms glossary will help you understand the difference between sautéing and stir-frying, a skillet and a saucepan, and beyond.
Jul 19, 2020 · If you're stumped by a recipe, or just want to expand your culinary knowledge, we've gathered up 25 common cooking terms to help you become a better cook. From charring to blanching, we break down the basic cooking terminology that will give you more confidence in the kitchen.
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Sep 14, 2020 · Drizzle: To pour liquid in a thin stream or to fall in fine drops over a food, usually melted butter, oil, syrup, or melted chocolate. Dust: To coat lightly with powdery ingredients, such as confectioners’ sugar or cocoa. Fillet: A boneless piece of meat, poultry, or fish.
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