Our Cooking Glossary
baste to spoon or brush food as it cooks with melted butter or other fat, meat drippings or liquid such as stock. A bulb baster can also be used to
drizzle the liquid over the food. In addition to adding flavor and color, basting keeps meats and other foods from drying out. Fatty roasts, when
cooked fat side up, do not need basting.
Blanch To plunge food, typically vegetables and fruit into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to
firm the flesh, to loosen the skin (as with tomatoes and peaches) and to heighten and set the color and flavor before freezing.
also see (scald)
caramelize to heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown (from 320-350F) Granulated or brown
sugar can also be sprinkled on top of food and placed under a heat source, such as a broiler, until the sugar melts and caramelizes. A popular
custard dessert finishes in this technique is Creme Brulee.
devein to remove the grey-black vein from the back of a shrimp. For large shrimp this intestinal vein contains grit and should always be removed. on
small to medium shrimp it is generally removed for cosmetic purposes.
eggwash a simple coating made by cracking and scrambling and egg used to make a wet coating before a flour or cornmeal coating is applied prior to
sauteing or frying.
infusion An infusion is the flavor that's extracted from an ingredient by steeping it in a liquid.
macerate to soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. A spirit such as brandy, rum, or a LIQUEUR is usually the
macerating liquid.
marinate(d) to soak food such as meat, fish or vegetables in a seasoned liquid mixture called a marinade. The purpose of marinating is for the food to
absorb the flavors of the marinade or, as in the case of a tough cut of meat, to tenderize. BEcause most marinades contain acid
ingredients, the marinating should be done in a glass, ceramic or stainless steel container, never in aluminum. Foods should be covered
and refrigerated while marinating. When fruits are similarly soaked, the term is macerate. (see above)
non-reactive cookware Non-reactive pots, pans, and other cookware equipment does not react to acids in food being cooked or marinated in the
equipment. Stainless steel, glass (such as Pyrex) and ceramic glazed cast iron (such Creuset brand cookware) are non-reactive. Cast
iron and aluminum that are not coated with another material are reactive. It is important to use non-reactive cookware when using acidic
foods such as lemon because reactive cookware may impart a taste to the food when it comes into contact with acid.
pilaf A rice or bulgher based dish that originated in the Near East. Pilafs can be variously seasoned and usually contain other ingredients such as
chopped cooked vegetables, meats, seafood or poultry. Served as a side dish or a main dish.
rub or dry rub is typically a mixture of herbs and spices (and usually salt) that is spread over the outside of meat, fish, and sometimes even
vegetables a few hours before cooking. The blend can be dry or mixed with a little liquid to make a paste. Rubs infuse foods with flavors and
intensifies during cooking (especially grilling, barbecuing or roasting) Sugar added to a rub will caramelizes* with heat adding a deep rich color
and flavor.
scald To plunge food such as tomatoes and peaches into boiling water, or (to pour boiling water over them), in order to loosen their skin
and promote peeling. Also referred to as blanching.
seasoning 1. To flavor food to improve their taste 2. to age meat, which helps to tenderize it and improve its flavor. 3. To smooth out the surface of
new pots and pans particularly iron, which might cause foods to stick to the cooking surface. This is done by coating the surface of the iron
with a cooking oil and heating the pan at a temperature of 350F - 500F for one hour. continued use and gentle cleaning wil improve the
seasoning, although pans will require additional and occasional re-seasoning.
sweat sweating is cooking the vegetables in a little oil (fat) under low heat so that they cook in their own juices. The idea is to soften the vegetables
without browning them.
drizzle the liquid over the food. In addition to adding flavor and color, basting keeps meats and other foods from drying out. Fatty roasts, when
cooked fat side up, do not need basting.
Blanch To plunge food, typically vegetables and fruit into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to
firm the flesh, to loosen the skin (as with tomatoes and peaches) and to heighten and set the color and flavor before freezing.
also see (scald)
caramelize to heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown (from 320-350F) Granulated or brown
sugar can also be sprinkled on top of food and placed under a heat source, such as a broiler, until the sugar melts and caramelizes. A popular
custard dessert finishes in this technique is Creme Brulee.
devein to remove the grey-black vein from the back of a shrimp. For large shrimp this intestinal vein contains grit and should always be removed. on
small to medium shrimp it is generally removed for cosmetic purposes.
eggwash a simple coating made by cracking and scrambling and egg used to make a wet coating before a flour or cornmeal coating is applied prior to
sauteing or frying.
infusion An infusion is the flavor that's extracted from an ingredient by steeping it in a liquid.
macerate to soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. A spirit such as brandy, rum, or a LIQUEUR is usually the
macerating liquid.
marinate(d) to soak food such as meat, fish or vegetables in a seasoned liquid mixture called a marinade. The purpose of marinating is for the food to
absorb the flavors of the marinade or, as in the case of a tough cut of meat, to tenderize. BEcause most marinades contain acid
ingredients, the marinating should be done in a glass, ceramic or stainless steel container, never in aluminum. Foods should be covered
and refrigerated while marinating. When fruits are similarly soaked, the term is macerate. (see above)
non-reactive cookware Non-reactive pots, pans, and other cookware equipment does not react to acids in food being cooked or marinated in the
equipment. Stainless steel, glass (such as Pyrex) and ceramic glazed cast iron (such Creuset brand cookware) are non-reactive. Cast
iron and aluminum that are not coated with another material are reactive. It is important to use non-reactive cookware when using acidic
foods such as lemon because reactive cookware may impart a taste to the food when it comes into contact with acid.
pilaf A rice or bulgher based dish that originated in the Near East. Pilafs can be variously seasoned and usually contain other ingredients such as
chopped cooked vegetables, meats, seafood or poultry. Served as a side dish or a main dish.
rub or dry rub is typically a mixture of herbs and spices (and usually salt) that is spread over the outside of meat, fish, and sometimes even
vegetables a few hours before cooking. The blend can be dry or mixed with a little liquid to make a paste. Rubs infuse foods with flavors and
intensifies during cooking (especially grilling, barbecuing or roasting) Sugar added to a rub will caramelizes* with heat adding a deep rich color
and flavor.
scald To plunge food such as tomatoes and peaches into boiling water, or (to pour boiling water over them), in order to loosen their skin
and promote peeling. Also referred to as blanching.
seasoning 1. To flavor food to improve their taste 2. to age meat, which helps to tenderize it and improve its flavor. 3. To smooth out the surface of
new pots and pans particularly iron, which might cause foods to stick to the cooking surface. This is done by coating the surface of the iron
with a cooking oil and heating the pan at a temperature of 350F - 500F for one hour. continued use and gentle cleaning wil improve the
seasoning, although pans will require additional and occasional re-seasoning.
sweat sweating is cooking the vegetables in a little oil (fat) under low heat so that they cook in their own juices. The idea is to soften the vegetables
without browning them.
