Glossary
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Baste -
To spoon or brush melted fat, meat drippings or stock over food to keep it moist and add flavour during cooking.
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To spoon or brush melted fat, meat drippings or stock over food to keep it moist and add flavour during cooking. See also: How to Baste on the Barbecue
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Blanch -
To partially boil or steam food, then immediately immerse the food in ice water to stop the cooking process.
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To partially boil or steam food, then immediately immerse the food in ice water to stop the cooking process. Blanching is used to soften and loosen skins (as in peaches and tomatoes), to deactivate enzymes and to set the colour of vegetables before freezing.
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Braise -
To cook food in a small amount of liquid in a tightly covered pan using low heat for a lengthy period of time.
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To cook food in a small amount of liquid in a tightly covered pan using low heat for a lengthy period of time. This develops flavour and tenderizes the food. It is ideal for less tender, more economical cuts of meat.
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Cream -
To beat an ingredient or combination of ingredients using a spoon, electric mixer or food processor until the mixture is soft, smooth and creamy.
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To beat an ingredient or combination of ingredients using a spoon, electric mixer or food processor until the mixture is soft, smooth and creamy. Butter and cream cheese cream more easily if they’re at room temperature.
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Cube -
To cut food into 1/2 - 1 inch (1.25 - 2.5 cm) cubes.
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To cut food into 1/2 - 1 inch (1.25 - 2.5 cm) cubes.
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Deglaze -
To simmer a small amount of stock, wine or other liquid in the cooking pan after cooked food and excess fat is removed.
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To simmer a small amount of stock, wine or other liquid in the cooking pan after cooked food and excess fat is removed. This loosens the browned bits left in the bottom of the pan, creating a tastier gravy or sauce.
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Dice -
To cut food into 1/8 - 1/4 inch (3 - 6 mm) cubes.
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To cut food into 1/8 - 1/4 inch (3 - 6 mm) cubes.
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Dredge -
To coat a food with a dry ingredient such as flour, crumbs, cornmeal or sugar.
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To coat a food with a dry ingredient such as flour, crumbs, cornmeal or sugar.
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Fold -
To gently combine ingredients without decreasing their volume.
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To gently combine ingredients without decreasing their volume. Folding is used to incorporate a light airy mixture such as whipped cream or beaten egg whites into a heavier mixture such as a custard.
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Julienne -
To cut food into thin matchstick strips.
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To cut food into thin matchstick strips.
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Poach -
To cook food gently in barely simmering liquid over low heat.
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To cook food gently in barely simmering liquid over low heat.
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Puree -
To grind, mash or liquefy food with a blender, food processor, food mill or sieve until it is a smooth, fine pulp.
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To grind, mash or liquefy food with a blender, food processor, food mill or sieve until it is a smooth, fine pulp.
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Reduce -
To boil a liquid (usually stock, wine or a sauce mixture) rapidly until some of it evaporates.
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To boil a liquid (usually stock, wine or a sauce mixture) rapidly until some of it evaporates. This thickens it and intensifies the flavour.
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Roux -
A mixture of fat and flour that is slowly cooked over low heat. It is used to thicken mixtures such as gravies, sauces and soups.
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A mixture of fat and flour that is slowly cooked over low heat. It is used to thicken mixtures such as gravies, sauces and soups. The colour and flavour of the roux is determined by the length of the cooking time.
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